Charred Corn Salad with Basil and Tomatoes
A fresh summer salad featuring charred sweet corn, juicy tomatoes, and fragrant basil, dressed with olive oil and lime juice. Perfect blend of smoky, sweet, and tangy flavors.
Ingredients
- •12 ears corn, husked
- •6 tablespoons olive oil
- •1 cup red onion
- •2 large tomatoes
- •1 cup fresh basil leaves
- •⅓ cup fresh lime juice
- •2 tablespoons fresh thyme
- •to taste Kosher salt
- •to taste black pepper
Cooking Instructions
- 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.
15 min
- 2.
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.
10 min