Grilled Corn Salad with Basil and Tomatoes
12 ears of corn, husked
6 tablespoons olive oil, divided
1 cup diced red onion
1 pint cherry tomatoes, halved or quartered
1 cup (loosely packed) fresh basil leaves, large leaves torn
1/3 cup (or more) fresh lime juice (about 3 limes)
2 tablespoons chopped fresh thyme
kosher salt, freshly ground black pepper
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.
Place onion in a strainer and rinse with cold water to mellow its flavor. Drain well. Mix onion, remaining 5 Tbsp. 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.
Adapted from Bon Appetit
The corn on the grill - almost done
Cut corn from cob into a large bowl
Instead of rinsing onions in a colander, I soaked them for 5 minutes in water
The finished salad, ready to eat!
I served this salad with grilled chicken, roasted fresh okra, and a garden salad with goat cheese, blueberries, walnuts and bacon.
This is the perfect summer salad and is sooo good leftover!