#Ad One of my favorite summer salads! It is super flavorful, filling, and you can include all the summer veggie favorites! 🌽🍅🥑 I’m excited to partner with Reynolds Wrap® for this post. I used Reynolds Wrap® Heavy Duty Foil from @ReynoldsBrands to grill the ears of corn. I love that Reynolds Wrap foil is durable and sturdy, perfect to use when cooking on the grill. The foil traps in the steam and juices, and keeps the corn from drying out so there’s no need to pre-soak it. Reynolds Wrap® now has a new box that is easier to open and comes with a tab that keeps the box fully closed when you store it. The new boxes are also color-coded by type. For Heavy Duty Foil, look for the box with the light blue end.
5 ears of fresh corn
5 pieces of @ReynoldsBrands Reynolds Wrap® Heavy Duty Foil cut in 16” pieces
2 avocados – peeled, pitted and diced
1/2 small red onion, sliced into strips
12 oz cherry tomatoes on the vine, sliced in halves or quarters depending on size
1/2 serrano pepper, sliced (optional)
Juice of a lime
For this recipe, turn the grill on high heat. While the grill heats, prepare the corn. Start by shucking the corn and remove all the silk.
Lay out 5 pieces of foil approximately 16” 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.
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!
While the corn is cooking, prepare the remaining salad ingredients.
After the corn cooks, remove it from the grill and allow it to cool until it’s easy to handle.
Continue preparing the remaining ingredients. Once you have finished the preparation work and the corn is cool, unwrap them.
Cut the corn off the cob. Place all of the ingredients in a bowl. Mix gently and serve with your favorite dressing!