A great recipe for this time of year. Courtesy of Bon Appetit
Ingredients:
12
ears of corn, husked
6
Tbsp 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
Tbsp chopped fresh thyme
Kosher
salt, freshly ground pepper to taste
Instructions:
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.
2.
Place onion in a strainer and rinse with cold water to mellow its
flavour. 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.
