This summer salad was really yummy.  I made it for the 4th of July and then again because I really liked it.   There is also a lot of corn out here in the midwest and it must be eaten.

Charred Corn Salad with Basil and Tomatoes

12 ears of corn, husked (you could also use frozen…)

olive oil (I don’t know how much, just wing it)

1 C thinly sliced red onion (phyto-nutrients!)

2 large tomatoes (for improved eye sight and cancer fighting goodness)

1 C fresh basil leaves, large leaves torn (I have some on the porch if you need any)

1/2 C fresh lime juice (or more)

2 Tbs. chopped fresh thyme (smell your hands after picking)

salt & freshly ground pepper (to taste)

Rub corn with 1 Tbs of olive oil and grill over med-hi heat until charred and heated through, 10-12 mins; OR cut kernels from the cob and char with 1 Tbs olive oil in cast-iron skillet on the stove. Let stand at room temperature when finished.

Place onion in a strainer and rinse with cold water to mellow its flavor.  Drain well.  Mix onion, olive oil, tomatoes, basil, 1/3 C lime juice, and thyme into corn.  Season to taste with salt, pepper, and more lime juice.   Let stand and serve at room temperature.  Delicious served with grilled white fish.  Serves: 8

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