Charred Corn Salad with Basil and Tomatoes

Ingredients

• Olive oil

  Salad or cooking

  6 tbsp or 81g

• Onions

  Raw

  1 cup, sliced or 115g

• Thyme

  Fresh

  2 tbsp or 5g

• Basil

  Fresh

  1 cup leaves, whole or 24g

• Lime juice

  Raw

  ⅓ cup or 81g

• Pepper

  Spices, black

  1 dash or 0.1g

• Salt

  Table

  1 dash or 0.4g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  2 large or 328g

• Corn

  Sweet, yellow, cooked, boiled, drained, without salt

  12 ear medium or 1.24kg

Directions

1. Coarsely chop thyme and tomatoes. Husk and clean corn.
2. Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Rub corn with 1 tablespoon 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.
3. Place onion in a strainer and rinse with cold water to mellow its flavor. Drain well. Mix onion, remaining 5 tablespoons 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.

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