Charred Corn Salad with Basil and Tomatoes

Ingredients for Charred Corn Salad with Basil and Tomatoes

• 12 ears of corn, husked

• 6 tablespoons olive oil, divided

• 240ml 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

How to make Charred Corn Salad with Basil and Tomatoes

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.

Place onion in a strainer and rinse with cold water to mellow its flavour. 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.