EPICURIOUS CORN SALAD RECIPES

Name: Charred Corn Salad with Basil and Tomatoes
Cook time: 25 min
Total time: 25 min
Yield: Makes 8 servings
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

CHARRED CORN SALAD WITH BASIL AND TOMATOES RECIPE | EPICURIOUS

Charred Corn Salad with Basil and Tomatoes Recipe | Epicurious image

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

Provided by The Bon Appétit Test Kitchen

Total Time 25 minutes

Cook Time 25 minutes

Yield Makes 8 servings

Number Of Ingredients 9

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

Steps:

Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Rub corn with 1 tablespoon 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 tablespoons 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.

GRILLED CORN SALAD WITH HOT HONEY-LIME DRESSING RECIPE ...

Grilled Corn Salad with Hot Honey-Lime Dressing Recipe ... image

Bright and light, this salad makes the most of summer produce.

Provided by Bryan Furman

Yield 8 servings

Number Of Ingredients 11

Ingredients

3 ears of corn, husked
2 Tbsp. unsalted butter, melted
1 1/2 tsp. kosher salt, plus more
Freshly ground black pepper
3 Tbsp. fresh lime juice
2 Tbsp. honey
1 1/2 tsp. Sriracha
1 tsp. granulated garlic
1 1/2 avocados, cut into 3/4" pieces
1 serrano chile, thinly sliced
1/2 cup cilantro leaves with tender stems

Steps:

Prepare a grill for medium-high heat. Brush ears of corn with butter; season with salt and pepper. Grill, turning occasionally, until kernels are very tender and charred in spots, 10–12 minutes. Let cool slightly, then cut kernels from cobs.
Meanwhile, whisk lime juice, honey, Sriracha, granulated garlic, and 1 1/2 tsp. salt in a large bowl to combine. Add corn, avocados, chile, and cilantro to vinaigrette and toss to combine; season with salt and pepper. Cover with plastic wrap, pressing in direct contact with salad to prevent avocados from turning brown. Chill at least 2 hours.
Salad can be made 1 day ahead. Keep chilled.

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