Charred Corn Salad w/ Basil & Tomatoes

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Summertime in a side dish of farm fresh veggies. Grilled/charred corn mixed with tomatoes, onions, basil and thyme are even tastier with a bit of lime juice. Goes with everything.

Size: 8 servings

12 ears of corn, husked
6 tbsp olive oil, divided
1 cup thinly sliced red onion
2 large tomatoes, chopped
1 cup (loosely packed) fresh basil leaves, large leaves torn
1/3 cup (or more) fresh lime juice
2 tbsp 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, 10-12 minutes. Remove from grill; when cool enough to handle, cut kernels from cobs and transfer to a large bowl.*

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.**

*DO AHEAD: Corn can be made 3 hours ahead. Let stand at room temperature.
**DO AHEAD: Salad can be assembled 1 hour ahead. Let stand at room temperature.

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Author: Emily Sarah Downs

Cuisine Coordinator, Tips From Town, Ridgewood, NJ


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