Charred corn salad with basil and tomatoes

Delight in the flavors of charred corn, fresh basil, and juicy tomatoes in this vibrant and refreshing salad. Perfect for a light and tasty meal!

Ingredients:

• ears of corn, husked
• tablespoons olive oil, divided
• cup thinly sliced red onion
• large tomatoes, chopped
• cup (loosely packed) fresh basil leaves, large leaves torn
• /3 cup (or more) fresh lime juice
• tablespoons chopped fresh thyme
• Kosher salt, freshly ground pepper

Instructions:

1. Prepare a medium-hot fire in a charcoal grill, or preheat a gas grill to high heat. Coat corn with 1 tablespoon of oil. Grill the corn, rotating it frequently, until it becomes charred and heated through, which should take approximately 10-12 minutes. Take the corn off the grill; after it has cooled down a bit, remove the kernels from the cobs and put them in a large bowl. PREP AHEAD: You can grill the corn up to 3 hours in advance. Leave it at room temperature to maintain its freshness.
2. Place the onion in a strainer and wash it with cold water to reduce its sharpness. Let it drain well. Combine the onion with the remaining 5 tablespoons of oil, tomatoes, basil, 1/3 cup of lime juice, and thyme in the bowl with the corn. Season the salad with salt, pepper, and additional lime juice to adjust the taste. PREP AHEAD: You can mix the salad together up to 1 hour before serving. Keep it at room temperature for the flavors to blend.

Summary:

• Calories: 2313 kcal
• Fat: 94 g
• Protein: 54 g
• Carbs: 383 g
• Potassium: 5474 mg
• Magnesium: 547 mg