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Charred Corn Salad with Basil and Tomatoes

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Charred Corn Salad with Basil and Tomatoes

Charred Corn Salad with Basil and Tomatoes

amanda

Equipment

  • - Mandoline Slicer

  • - Cutting Board with Non-Stick Surface

  • - Stainless Steel Mixing Bowls

  • - Silicone Salad Spinner

  • - Food Processor with Slicing Blade

  • - Chef's Knife Set

  • - Airtight Storage Containers

  • - Digital Kitchen Scale

  • - High Chair Cover with Zipper Closure

Ingredients

  • 12 ears of corn, husked

  • 6 tablespoons 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 tablespoons chopped fresh thyme

  • Kosher salt, freshly ground pepper

Instructions

1

Instruction 1

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. DO AHEAD: Corn can be made 3 hours ahead. Let stand at room temperature.
2

Instruction 2

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: Salad can be assembled 1 hour ahead. Let stand at room temperature.
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