fetchpriority=”high” decoding=”async” class=”alignleft size-large wp-image-160405″ src=”https://thinktasty1.wpengine.com/wp-content/uploads/2016/01/charred_corn_salad_with_basil_and_tomatoes-400×284.jpg” alt=”charred_corn_salad_with_basil_and_tomatoes” width=”400″ height=”284″ srcset=”https://www.thinktasty.com/wp-content/uploads/2016/01/charred_corn_salad_with_basil_and_tomatoes.jpg 400w, https://www.thinktasty.com/wp-content/uploads/2016/01/charred_corn_salad_with_basil_and_tomatoes-300×213.jpg 300w, https://www.thinktasty.com/wp-content/uploads/2016/01/charred_corn_salad_with_basil_and_tomatoes-170×121.jpg 170w” sizes=”(max-width: 400px) 100vw, 400px” />Health is wealth! Since it’s now 2016, everyone wants to try and start the new year off right by keeping their resolutions on track and eating better. It is not as hard as you might think when you indulge in recipes that feature ingredients that taste good and are good for you. Those two elements are way easier to find today at inns across the country. Take for example this Charred Corn Salad with Basil and Tomatoes from our friends at The Inn at Westwynd Farm in Hummelstown, PA. This gorgeous 32-acre horse farm is situated just three miles from Hershey and features a stunning pastoral setting, comfy accommodations, and the ideal location for access to area attractions.
Charred Corn Salad with Basil and Tomatoes
2016-01-13 08:53:44
Yields 6
- 12 ears of corn, husked
- 6 Tb. 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 Tb. 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 Tb. oil.
- Grill corn, 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 Tb. 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 Tb. olive oil in a cast-iron skillet on the stove.
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