Grilled Corn and Avocado Tomato Salad
- Prep Time: 20 minutes
- Cook Time: 10-15 minutes
- Servings: 5
- Course: Soups & Salads
A flavorful and filling salad that can be made with all of the summer veggie favorites from Reynolds Wrap Ambassador Fit Healthy Recipes.
Reynolds Kitchens® Tips
Reynolds Kitchens Tip
Using Reynolds Wrap® Heavy Duty Foil on the grill makes cooking, cleaning up and wrapping leftovers a breeze.
Ingredients
- 5 ears of fresh corn
- 5 pieces of Reynolds Wrap® Heavy Duty Foil, cut in 16-inch pieces
- 2 avocados, peeled, pitted and diced
- 1/2 small red onion, sliced into strips
- 12 ounces cherry tomatoes on the vine, sliced in halves or quarters depending on size
- 1/2 serrano pepper, sliced (optional)
- Juice of a lime
- Baby arugula
Directions
Step 1
For this recipe, turn the grill on high heat. While the grill heats, prepare the corn. Start by shucking the corn and removing all the silk.
Step 2
Lay out 5 pieces of Reynolds Wrap® Heavy Duty Foil approximately 16 inches long for each cob of corn. Stack the foil and work from the top, one at a time. Place a corn cob in the center on each piece of foil and wrap each cob in the foil, like a present. Fold at the top, leaving space for the heat to circulate. Then, tightly seal the ends by double folding
Step 3
Place the foil-wrapped corn on the grill and close the lid. Grill over high heat for 10–15 minutes, turning once. You want the corn to be tender but not soft!
Step 4
While the corn is cooking, prepare the remaining salad ingredients.
Step 5
After the corn cooks, remove it from the grill and allow it to cool until it’s easy to handle.
Step 6
Continue preparing the remaining ingredients. Once you have finished the preparation work and the corn is cool, unwrap them.
Step 7
Cut the corn off the cob. Place all of the ingredients in a bowl. Mix gently and serve with your favorite dressing!
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