Grilled Corn and Heirloom Tomato Salad

Zoned out on cooking after 50 years of cooking dinner until I got my electric pressure cooker, now cooking's fun again. I'm using the Instant Pot Ultra.

3 ears of corn on the cob

1 tablespoon olive oil

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon garlic powder

½ teaspoon Italian seasoning

2 cups small heirloom tomatoes, chopped

½ medium red onion, diced

¼ cup basil leaves, roughly chopped

Reynolds Wrap® Non-Stick Foil

subheading: For the dressing:

¼ cup olive oil

2 tablespoons vinegar

1 teaspoon minced garlic

¼ teaspoon salt

¼ teaspoon black pepper

Directions at reynoldskitchens.com

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