Charred Corn Salad with Basil and Tomatoes

Ingredients

• 12  ears corn husked
• 1 cup basil fresh loosely packed ()
• 2 tablespoons thyme sprigs fresh chopped
• 8 servings pepper freshly ground
• 0.3 cup juice of lime fresh ()
• 6 tablespoons olive oil divided
• 1 cup onion red thinly sliced
• 2 large tomatoes chopped

Equipment

• bowl
• sieve
• grill

Directions

1. Build a medium-hot fire in a charcoal grill, orheat a gas grill to high. Rub corn with 1 tablespoonoil. Grill, turning frequently, until corn ischarred and heated through, 10-12 minutes.
2. Remove from grill; when cool enough tohandle, cut kernels from cobs and transferto a large bowl. DO AHEAD: Corn can bemade 3 hours ahead.
3. Let stand at roomtemperature.
4. Place onion in a strainer and rinsewith cold water to mellow its flavor.
5. Drainwell.
6. Mix onion, remaining 5 tablespoons oil,tomatoes, basil, 1/3 cup lime juice, and thymeinto corn. Season to taste with salt, pepper,and more lime juice, if desired. DO AHEAD:Salad can be assembled 1 hour ahead.
7. Letstand at room temperature.