Late summer or early fall is the perfect time for this easy and nutritious salad that you can put together in less than 30 minutes.
12 ears of corn, husked
6tablespoons olive oil, divided
1cup 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 cilantro
Kosher salt, freshly ground pepper
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. 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 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. Salad can be assembled 1 hour ahead. Let stand at room temperature.
- Food & Nutrition