Ingredients
⅓ cup extra-virgin olive oil plus more for the grill- 4 ears corn husked
- 1 bunch scallions
- 2 tablespoons fresh lime juice
- 2 tablespoons sherry vinegar or red wine vinegar
- 1 ½ teaspoons Diamond Crystal kosher salt or 1 teaspoon Morton for the base recipe
- freshly ground black pepper to taste
- 12 oz mixed tomatoes chopped, or cherry tomatoes halved
- 1 cup torn Thai or sweet basil plus more to serve
Instructions
- Prepare a grill for medium-high heat and oil the grate. Grill the corn for 10–12 minutes and scallions for 5–7 minutes, turning occasionally, until tender and charred in spots. Transfer to a board and cool enough to handle.
- Whisk the lime juice, vinegar, measured oil and salt in a large bowl. Season with black pepper.
- Cut the corn from the cobs in small slabs and slice the scallions into 1/4–1/2-inch pieces. Toss them with the tomatoes and basil in the vinaigrette.
- Finish with extra basil just before serving.
Notes
Makes 4–6 servings; the serving adjustment starts at 6.
For a skillet option, cut the raw corn off the cob and slice scallions first, then cook in a large dry cast-iron skillet over medium-high heat, stirring, until charred in spots, about 4 minutes.
