GRILLED CORN SALAD

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Grilled Corn Salad with Basil and Tomatoes

Ingredients

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

Preparation

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

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Assemble ingredients 

 

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Cut corn from cob into a large bowl

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Instead of rinsing onions in a colander, I soaked them for 5 minutes in water

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Almost finished

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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!

HAPPY SUMMER

HAPPY 4TH OF JULY

SHOPPING AT BALD HEAD ISLAND

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