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My review
Grilled Corn and Heirloom Tomato Salad
Reynolds Kitchens®
"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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Ingredients
25 m servings 233Original recipe yields 4 servings
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- US
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Directions
{{model.addEditText}} Print- Preheat grill to medium heat and place a 12x12-inch piece of Reynolds Wrap(R) Non-Stick Foil on the grill.
- 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.
Footnotes
- Reynolds Kitchens Tip
- Use Reynolds Wrap® Non-Stick Foil to prevent items like vegetables or smaller pieces of food from falling between the grill grates.
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6/20/2016
I did double the vinaigrette, but otherwise no changes. It was awesome! I will definitely make this again!
5/6/2018
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 vin...