I cut the original recipe in half and ye gods, it still made a lot.

Totally worth it.

What You Need!

6 ears of corn, husked
3 tablespoons olive oil
1 cup thinly sliced red onion (I used diced)
1 tomato, chopped
1/2 cup fresh basil leaves, torn or roughly chopped
2 1/2 tbsps fresh lime juice
1 tbsp chopped thyme
Kosher salt, fresh ground black pepper

What You Do With What You Need!

1. Rub the corn with a tablespoon of oil and grill over high heat 10-12 minutes until heated through and charred in spots. You can do this 3 hours ahead, and after they're cool enough to handle, you slice the kernels off the cobs.
2. Place the onion in a strainer and run cold water off it to mellow the flavor; drain well.
3. Mix everything together; season with salt and pepper to taste.

The salad can be assembled an hour ahead, and is served at room temperature.

Verdict: Delicious. The charring added a little smoky note and enhanced the sweetness of the corn, contrasting with the basil and the bright flavor of the lime juice.

Grade: A