How to Make Grilled Corn and Heirloom Tomato Salad - A Step-by-Step Guide

There's something magical about summer produce, isn't there? The vibrant colors and luscious flavors of fruits and vegetables that come into season during the warmer months are enough to make any food lover's heart sing. And when it comes to showcasing the best of what the season has to offer, few dishes do it better than a Grilled Corn and Heirloom Tomato Salad.

This salad is a celebration of the bounty of summer, combining the natural sweetness of juicy heirloom tomatoes with the sm...

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Ingredients

  • 3 ears corn on the cob, shucked
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon Italian seasoning
  • 2 cups small heirloom tomatoes, chopped
  • ½ medium red onion, diced
  • ¼ cup basil leaves, roughly chopped
  • Reynolds Wrap® Non-Stick Foil
  • ¼ cup olive oil
  • 2 tablespoons vinegar
  • 1 teaspoon minced garlic
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

Information

  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 mins
  • Servings: 4
  • Yield: 4 servings

  • Preheat grill to medium heat and place a 12x12-inch piece of Reynolds Wrap® 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.
  • Nutrition

    234 cal.

    • Total Fat: 18g
    • Saturated Fat: 3g
    • Sodium: 452mg
    • Total Carbohydrate: 19g
    • Dietary Fiber: 3g
    • Total Sugars: 5g
    • Protein: 3g
    • Vitamin C: 18mg
    • Calcium: 25mg
    • Iron: 1mg
    • Potassium: 438mg