Charred Corn Salad with Basil and Tomatoes

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  • Ready in: 20 min.
  • Serves: 12
  • Complexity: easy
  • Hits: 1716


  • 12 ears of corn, husked
  • 6 Tbsp. olive oil
  • 1 cup thinly sliced red or yellow onion
  • 2 tomatoes, chopped
  • 1 cup fresh basil leaves, large leaves torn
  • 1/3 cup or more fresh lime juice
  • 2 Tbsp. chopped thyme
  • Salt and pepper


  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, 10-12 minutes. Remove from grill; when cool enough to handle, cut kernels from cobs and transfer to a large bowl. (Corn can be grilled 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 Tbsp. oil, tomatoes, basil, 1/3 cup lime juice, and thyme into corn. Season to taste with salt, pepper, and more lime juice. (Salad can be assembled 1 hour ahead. Let stand at room temperature.)

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