Charred Corn Salad with Basil and Tomatoes

By MJH

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

Details

Adapted from bonappetit.com

Preparation

Step 1

Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Rub corn with 1 tablespoon 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 tablespoons 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.

****No room on the grill? Cut the kernels from the cobs and char with 1 tablespoon olive oil in a cast-iron skillet on the stove.