Charred Corn Salad With Basil & Tomatoes

Charred Corn Salad With Basil & Tomatoes

Recipe By :Bon Appétit July 2012

Serving Size : 8 Preparation Time :0:00
Categories : Grills Salads
Side Dishes Vegetables

12 ears corn -- husked

6 tablespoons olive oil -- divided
1 cup thinly sliced red onion
2 large tomatoes -- chopped
1 cup fresh basil leaves -- loosely packed
1/3 cup fresh lime juice -- or more
2 tablespoons chopped fresh thyme
Kosher salt
freshly ground pepper

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 to 12 minutes. Remove from grill; when cool enough to handle, cut kernels from cobs and transfer to a large bowl. (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. (Salad can be assembled 1 hour ahead. Let
stand at room temperature.) Makes 8 servings. Recipe by The Bon Appétit
Test Kitchen. Source: Bon Appétit July 2012.