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food: charred corn salad

okay,so i’ve pretty much been the worst for posting over the past few weeks… part of it has been because i’ve been busy and the other part has just been a straight up lack of anything good to say.

but i do have a recipe post for you…

last weekend i made a charred corn salad from my bon apetit magazine and it turned out, by all accounts, to be quite yummy.
i say “by all accounts”, because i didn’t actually eat any of it.
i’m trying to steer away from the corn and i don’t like tomatoes and onions. so this was really not something i made for *me*
which is fine. because it was meant for bbq sharing.

anyways, it was a little more time consuming than i thought… lots of tiny chopping and grilling the corn and shucking it ect… but it yielded a GIANT bowl of salad and was fresh & healthy and all that good stuff.

the recipe is here but i downsized it a little and only used 10 ears of corn, which i felt was PLENTY.
i also decided to go for a “everything chopped the same size” feel to the salad. so, mine looked a little different than theirs.

Charred Corn Salad with Basil and Tomatoes

Ingredients

  • 12 ears of corn, husked
  • 6 tablespoons olive oil, divided
  • 1 cup 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 thyme
  • Kosher salt, freshly ground pepper

Preparation

  • 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. DO AHEAD: 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. DO AHEAD: Salad can be assembled 1 hour ahead. Let stand at room temperature.

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2 Comments (+add yours?)

  1. Moonbeam Bouvier
    Aug 26, 2012 @ 15:05:33

    I’m going to cry if I let this summer pass without making this salad. It looks so good.

    Reply

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