Charred Corn Salad with Basil and Tomatoes

By LRay

Charred Corn Salad with Basil and Tomatoes
No room on the grill? Cut the kernels from the cobs and char with 1 Tbsp. olive oil in a cast-iron skillet on the stove.

8 servings

active:

25 minutes

total:

25 minutes

Recipe by The Bon Appétit Test Kitchen

Photograph by Marcus Nilsson

July 2012

Ingredients

• 12 ears of corn, husked
• 6 tablespoons olive oil, divided
• 1 cup thinly sliced red onion
• 2 large tomatoes, chopped
• 1 cup (loosely packed) fresh basil leaves, large leaves torn
• 1/3 cup (or more) fresh lime juice
• 2 tablespoons chopped fresh thyme
• Kosher salt, freshly ground pepper

Preparation

Step 1

Preparation

Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Rub corn with 1 Tbsp. oil. Grill, turning frequently, until corn is charred and heated through, 10-12 minutes. Remove from grill; when cool enough to handle, cut kernels from cobs and transfer to a large bowl. DO AHEAD: Corn can be made 3 hours ahead. Let stand at room temperature.

Place onion in a strainer and rinse with cold water to mellow its flavor. Drain well. Mix onion, remaining 5 Tbsp. oil, tomatoes, basil, 1/3 cup lime juice, and thyme into corn. Season to taste with salt, pepper, and more lime juice, if desired. DO AHEAD: Salad can be assembled 1 hour ahead. Let stand at room temperature.

Hungry for More? If you have a question about this recipe, contact our Test Kitchen at [e-mail]. To see more recipes like this one, check out our Summer Salads Slideshow.