Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Fresh, grilled corn on the cob tossed with heirloom tomatoes, red onions, herbs and a light dressing from Tiffany of Crème De La Crumb.

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Recipe Summary

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Salad:
Dressing:

Directions

Instructions Checklist
  • Preheat grill to medium heat and place a 12x12-inch piece of Reynolds Wrap® Non-Stick Foil on the grill.

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  • Brush corn with olive oil, then sprinkle with salt, pepper, garlic powder and Italian seasoning. Place corn on foil and cook for 10 to 12 minutes, turning occasionally until kernels begin to char. Remove from heat and slice kernels off of the cob.

  • Toss together corn, tomatoes, onions and basil in a medium bowl.

  • Whisk together all dressing ingredients in a small bowl. Add to corn salad and toss to coat. Serve immediately.

Reynolds Kitchens Tip

Use Reynolds Wrap(R) Non-Stick Foil to prevent items like vegetables or smaller pieces of food from falling between the grill grates.

Nutrition Facts

234 calories; protein 3.4g; carbohydrates 18.6g; fat 17.9g; sodium 452.1mg. Full Nutrition
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