Charred Corn Salad With Basil and Tomatoes

• 12 ears corn, husked
• 6 tablespoons olive oil, divided
• 1 cup red onion, thinly sliced
• 2 large tomatoes, chopped
• 1 cup fresh basil leaf, large leaves torn, loosely packed
• 13 cup fresh lime juice (add more if you love it!)
• 2 tablespoons fresh thyme, chopped
• kosher salt
• black pepper, freshly ground

1. Build a medium-hot fire in a charcoal grill, or heat a gas grill to high.
2. Rub the corn with 1 tbsp oil.
3. Grill, turning frequently, until the corn is charred and heated through, 10-12 minutes.
4. Remove from the grill; when cool enough to handle, cut the kernels from the cob and transfer to a large bowl.
5. Place the sliced onion in a strainer and rinse with cold water to mellow its flavor.
6. Drain well.
7. Mix the onion, remaining 5 tbsp olive oil, tomatoes, basil, lime juice, and thyme into the corn.
8. Season with salt and pepper.
9. Add more lime juice if desired.
10. Can be made 1 hour ahead, but serve at room temperature.

corn, olive oil, red onion, tomatoes, fresh basil leaf, lime juice, fresh thyme, kosher salt, black pepper

Taken from www.food.com/recipe/charred-corn-salad-with-basil-and-tomatoes-488837 (may not work)