Grilled Corn Salad
A few simple ingredients make this grilled corn salad with light and hearty flavor, perfect for summer.
Servings:4 servings
Ingredients
- 3 ears of corn on the cob, husks removed
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- 2 cups baby heirloom tomatoes, chopped, (may sub cherry tomatoes)
- ½ medium red onion, diced
- ¼ cup basil leaves, roughly chopped
Dressing
- ¼ cup olive oil
- 2 tablespoons vinegar
- 1 teaspoon minced garlic
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat grill to medium heat and place a 12x12inch 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 10-12 minutes, turning occasionally, until kernels begin to char. Remove from heat and slice kernals off of the cob.
- Toss together corn, tomatoes, onions, and basil in a medium bowl.
- Whisk together all dressing ingredients. Add to salad and toss to coat. Serve immediately.
Notes
Can be made up to one day in advance and stored in the fridge until ready to serve.
Nutrition
Calories: 176 kcal, Carbohydrates: 5 g, Protein: 1 g, Fat: 17 g, Saturated Fat: 2 g, Sodium: 441 mg, Potassium: 219 mg, Fiber: 1 g, Sugar: 3 g, Vitamin A: 708 IU, Vitamin C: 12 mg, Calcium: 22 mg, Iron: 1 mg