Grilled Corn and Heirloom Tomato Salad

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.

By Reynolds Kitchens(R)

Gallery

Recipe Summary

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

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

Directions

  • 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

Per Serving:
234 calories; protein 3.4g; carbohydrates 18.6g; fat 17.9g; sodium 452.1mg. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

LindaM
Rating: 5 stars
06/20/2016
I did double the vinaigrette, but otherwise no changes. It was awesome! I will definitely make this again! Read More
Helpful
(2)
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
LindaM
Rating: 5 stars
06/20/2016
I did double the vinaigrette, but otherwise no changes. It was awesome! I will definitely make this again! Read More
Helpful
(2)
Valoree Hamilton
Rating: 4 stars
05/06/2018
This is a very eye appealing salad that has a fresh garden taste. the recipe called for vinegar but didn't specify which type. I thought white vinegar would be too strong so I used red wine vinegar and it was perfect. I didn't have an outdoor grill so I buttered the corn and placed it on a foil lined baking sheet under the broiler in my oven. Worked just as well. I omitted the basil, because I don't like it. I have made a similar recipe before and my daughter didn't like it , but she gave this one a big thumbs up. I will definitely save and make this again. Read More
Helpful
(1)
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