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.
Serving
Suggestions
Can be made up to one day in advance and stored in the fridge until ready to serve.
Originally Submitted
8/21/2023
0 Out of 5 from
0 reviews
You can add this Grilled Corn Salad recipe to your own private DesktopCookbook.
