Charred Corn Salad With Basil and Tomatoes

1. 1

   Build a medium-hot fire in a charcoal grill, or heat a gas grill to high.

2. 2

   Rub the corn with 1 tbsp oil.

3. 3

   Grill, turning frequently, until the corn is charred and heated through, 10-12 minutes.

4. 4

   Remove from the grill; when cool enough to handle, cut the kernels from the cob and transfer to a large bowl.

5. 5

   Place the sliced onion in a strainer and rinse with cold water to mellow its flavor.

6. 6

   Drain well.

7. 7

   Mix the onion, remaining 5 tbsp olive oil, tomatoes, basil, lime juice, and thyme into the corn.

8. 8

   Season with salt and pepper.

9. 9

   Add more lime juice if desired.

10. 10

    Can be made 1 hour ahead, but serve at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.