Charred Corn Salad With Basil and Tomatoes

Total Time
27mins
Prep 15 mins
Cook 12 mins

This is best made with corn charred on the grill.....but if you don't have one or the weather isn't cooperating, you can use a cast-iron skillet. Simply cut the kernels from the cob and char with 1 tbsp olive oil in the skillet on the stove top. From Bon Appetit.

Ingredients Nutrition

Directions

  1. Build a medium-hot fire in a charcoal grill, or heat a gas grill to high.
  2. Rub the corn with 1 tbsp oil. Grill, turning frequently, until the corn is charred and heated through, 10-12 minutes. Remove from the grill; when cool enough to handle, cut the kernels from the cob and transfer to a large bowl.
  3. Place the sliced onion in a strainer and rinse with cold water to mellow its flavor. Drain well.
  4. Mix the onion, remaining 5 tbsp olive oil, tomatoes, basil, lime juice, and thyme into the corn. Season with salt and pepper. Add more lime juice if desired.
  5. Can be made 1 hour ahead, but serve at room temperature.