This beautiful salad from the July 2012 issue of Bon Appetit is a perfect way to use late-summer corn, tomatoes and basil. Grilled corn is combined with red onion, fresh tomatoes and basil, and then dressed with lime juice and thyme. The tangy lime juice with the sweet corn and tomatoes is divine! The strong flavour of the red onion is tamed by rinsing the onion slices in water. Use a chef’s knife to cut the kernels from the cobs of corn; if you stand up the corn in a rimmed baking sheet, the kernels won’t go flying across your kitchen counter!

Avoiding Additives and Preservatives

Be sure to use fresh lime juice in this recipe, as concentrates are bitter and usually include sodium benzoate.

Rinse the onion rings in water to mellow their flavour

Grill the corn until the kernels are charred and tender

Charred corn salad with basil and tomatoes


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


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. 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. Salad can be assembled 1 hour ahead. Let stand at room temperature. Serves 8.

From the July 2012 issue of Bon Appetit