Charred Corn Salad with Basil and Tomatoes

No room on the grill ? Cut the kernels from the cobs and char with 1 Tbsp. olive oil in a cast-iron skillet on the stove.

Yield: 8 servings
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Ingredients

  • 12 whole(s) ears of corn husked
  • 6 tablespoon(s) olive oil divided
  • 1 cup(s) red onion thinly sliced
  • 2 whole(s) large tomatoes chopped
  • 1/3 cup(s) ( or more ) fresh lime juice
  • 1 cup(s) fresh basil leaves, large leaves torn loosely packed
  • 2 tablespoon(s) chopped fresh thyme. kosher salt , fresh ground pepper

Preparation

  1. Build a mediom- hot fire in a charcoal grill, or heat a gas grill to high. Rub corn with 1 Tbsp. 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 Tnps. 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 hou ahead. Let stand at room temperature.
July 2012

This recipe is a personal recipe added by shr99lr and has not been tested or endorsed by MyRecipes.

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