Recipe information
Total Time
25 minutes
Yield
8 Servings
Ingredients
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
Preparation
Step 1
Build a medium-hot fire in a charcoal grill, or 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.
Step 2
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.
Nutrition Per Serving
One serving contains: Calories (kcal) 230 Fat (g) 12 Saturated Fat (g) 2 Cholesterol (mg) 0 Carbohydrates (g) 30 Dietary Fiber (g) 5 Total Sugars (g) 7 Protein (g) 5 Sodium (mg) 85