Charred Corn Salad with Basil & Tomatoes

Yield: 8 servings Total time: 30 minutes May 28, 2017

When you fire up the grill this summer, char the corn and assemble this fresh salad before you grill the main dish.

Recipe from Epicurious.


  • 12 ears of corn, husked
  • 6 tbs. 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 Tbs. chopped fresh thyme
  • Kosher salt and freshly ground pepper


Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Rub corn with 1 Tbs. oil. Grill, turning frequently, until corn is charred and heated through, 10 to 12 minutes.

Remove from grill; when cool enough to handle, cut kernels from cobs and transfer to a large bowl. (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 Tbs. oil, tomatoes, basil, 1/3 cup lime juice, and thyme into corn. Season to taste with salt, pepper, and more lime juice, if desired.

Salad can be assembled 1 hour ahead. Let stand at room temperature.

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