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Grilled Corn Salad Recipe


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     Grilled Corn Salad

Category   Salads - Soups - Sidedishes
Sub Category   Gluten-Free
Servings   4
Preptime   25 mins Total

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.
Serving Suggestions
Can be made up to one day in advance and stored in the fridge until ready to serve.

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