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
Community Recipe from

Recipe Time

Prep Time:
Cook Time:


  • 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


  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.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Charred Corn Salad with Basil and Tomatoes Recipe at a Glance

More Recipes for Main Dishes

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy