Charred Corn Salad With Basil and Tomatoes
- Ready In:
- 27mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 12 ears corn, husked
- 6 tablespoons olive oil, divided
- 1 cup red onion, thinly sliced
- 2 large tomatoes, chopped
- 1 cup fresh basil leaf, large leaves torn, loosely packed
- 1⁄3 cup fresh lime juice (add more if you love it!)
- 2 tablespoons fresh thyme, chopped
- kosher salt
- black pepper, freshly ground
directions
- Build a medium-hot fire in a charcoal grill, or heat a gas grill to high.
- 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.
- Place the sliced onion in a strainer and rinse with cold water to mellow its flavor. Drain well.
- 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.
- Can be made 1 hour ahead, but serve at room temperature.
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RECIPE SUBMITTED BY
breezermom
United States