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Charred Corn Salad with Basil and Tomatoes


  1. 12 ears of corn, husked

  • 6 tablespoons olive oil, divided

  • 1 cup 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


  1. 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.

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

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