Grilled Corn and Heirloom Tomato Salad

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 233 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 233 kcal
  • 12%
  • Fat:
  • 17.9 g
  • 28%
  • Carbs:
  • 18.6g
  • 6%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 452 mg
  • 18%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat grill to medium heat and place a 12x12-inch piece of Reynolds Wrap(R) Non-Stick Foil on the grill.
  2. 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.
  3. Toss together corn, tomatoes, onions and basil in a medium bowl.
  4. 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(R) Non-Stick Foil to prevent items like vegetables or smaller pieces of food from falling between the grill grates.

Reviews

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I did double the vinaigrette, but otherwise no changes. It was awesome! I will definitely make this again!