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

Assemble ingredients 

 

Cut corn from cob into a large bowl

 

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

 

Almost finished

 

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