Recipe of the Week — Charred Corn Salad with Basil and Tomatoes

Hershey bed and breakfast


Believe it or not we’re starting to see local corn in the markets. The farmers say the unusually mild spring got them off to an early start. Our good friend Becky brought this wonderful dish to a recent picnic and everyone wanted the recipe.



Ingredients for Charred Corn Salad with Basil & 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  a little 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. We think it brings out the flavors.

No room on the grill? Cut the kernels from the cobs and char with 1 Tbsp. olive oil in a cast-iron skillet on the stove.