Charred Corn Salad with Basil and Tomatoes |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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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. 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 |
Directions:
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.
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.
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