8 Servings 25 min Cook
6 Tbsp Olive Oil
1 Cup, sliced Onions
2 Tbsp Thyme
4 Cup leaves, whole Basil
1/3 Cup Lime Juice
1 Dash Pepper
1 Dash Salt
2 Large Tomatoes
12 Ear medium (6-3/4" to 7-1/2" long) Corn
Coarsely chop thyme and tomatoes.
Husk and clean corn.
Build a medium-hot fire in a charcoal grill, or
heat a gas grill to high.
Rub corn with 1 tablespoon
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
Place onion in a strainer and rinse
with cold water to mellow its flavor.
Mix onion, remaining 5 tablespoons oil,
tomatoes, basil, 1/3 cup lime juice, and thyme
Season to taste with salt, pepper,
and more lime juice, if desired.
DO AHEAD: Salad can be assembled 1 hour ahead.
stand at room temperature.