By Tracey
Charred Corn Salad with Basil and Tomatoes
adapted from Bon Appetit
Ingredients:
- 12 ears of corn, husked
- 6 tablespoons olive oil, divided
- 1/2 cup thinly sliced red onion
- 2 large tomatoes, cored and chopped
- 1 cup (loosely packed) fresh basil leaves, large leaves torn
- 1/3 cup fresh lime juice
- 2 tablespoons chopped fresh thyme
Directions:
Preheat your grill to high. Brush the ears of corn on all sides with 1 tablespoon of the oil. When the grill is hot, add the corn, and cook for 10-12 minutes, turning frequently, until the corn is charred on all sides. Transfer the corn to a platter and allow to cool slightly until you can handle it. Cut the kernels from the cob of each ear of corn and transfer to a large bowl. (You can make the corn up to 3 hours ahead of time – it’s fine to sit at room temperature during that time.)
Add the onion to a fine mesh strainer. Rinse well with cold water (to mellow it slightly). Drain well, then add to the bowl with the corn, along with the remaining 5 tablespoons of oil, the tomatoes, basil, lime juice and thyme. Toss to coat, then season to taste with salt and pepper. (You can assemble the salad up to an hour in advance – let stand at room temperature.)
