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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.


  • 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


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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