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Grilled Corn Salad | lecremedelacrumb.com

Grilled Corn Salad

A few simple ingredients make this grilled corn salad with light and hearty flavor, perfect for summer.
Course Appetizer, Salad, Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Author Tiffany


  • 3 ears of corn on the cob, husks removed
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Italian seasoning
  • 2 cups baby heirloom tomatoes, chopped (may sub cherry tomatoes)
  • 1/2 medium red onion, diced
  • 1/4 cup basil leaves, roughly chopped


  • 1/4 cup olive oil
  • 2 tablespoons vinegar
  • 1 teaspoon minced garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper


  • 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.