Charred Corn Salad With Basil and Tomatoes |
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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 8 |
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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:
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:
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.
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