Charred Corn Salad with Basil and Tomatoes

Name: Charred Corn Salad with Basil and Tomatoes
Yield: 4 servings
Ingredients: 1 12 ears of corn, husked; 1 6 tablespoons olive oil, divided; 1 1 cup thinly sliced red onion; 1 2 large tomatoes, chopped; 1 1 cup (loosely packed) fresh basil leaves, large leaves torn; 1 1/3 cup (or more) fresh lime juice; 1 2 tablespoons chopped fresh thyme; 1 Kosher salt; 1 freshly ground pepper

From the kitchen of Carly

Charred corn kernels meet sweet tomatoes and fresh basil in this bright, acidic salad that tastes like summer in a bowl. Grilled until blistered, the corn develops deep flavor that lime juice and thyme amplify. Make it ahead, serve it cold.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

112 ears of corn, husked
16 tablespoons olive oil, divided
11 cup thinly sliced red onion
12 large tomatoes, chopped
11 cup (loosely packed) fresh basil leaves, large leaves torn
11/3 cup (or more) fresh lime juice
12 tablespoons chopped fresh thyme
1Kosher salt
1freshly ground pepper

Instructions

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.