GRILLED CORN SALAD

  IMG_3208

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. Β Rub corn with 1 Tbsp. oil. Β Grill, turning frequently until corn is charred and heated through, 10 - 12 minutes. Β Remove from grill; when cool enough to handle, cut kernels from cobs and transfer to a large bowl. Β DO AHEAD: Β Corn can be made 3 hours ahead. Β Let stand at room temperature.

Place onion in a strainer and rinse with cold water to mellow its flavor. Β Drain well. Β Mix onion, remaining 5 Tbsp. oil, tomatoes, basil, 1/3 cup lime juice, and thyme into corn. Β Season to taste with salt, pepper, and more lime juice, if desired. Β DO AHEAD: Β Salad can be assembled 1 hour ahead. Β Let stand at room temperature.

Adapted from Bon Appetit

The corn on the grill - almost done

IMG_3197

Assemble ingredientsΒ 

 

IMG_3205

Cut corn from cob into a large bowl

IMG_3207

 

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

IMG_3206

 

Almost finished

IMG_3203

 

IMG_3209

The finished salad, ready to eat!

I served this salad with grilled chicken, roasted fresh okra,Β and a garden salad with goat cheese, blueberries, walnuts and bacon.Β 

This is the perfect summer salad and is sooo good leftover!

HAPPY SUMMER

Previous
Previous

HAPPY 4TH OF JULY

Next
Next

SHOPPING AT BALD HEAD ISLAND