Grilled corn is one of my absolute favorite foods of summer. There is just nothing like a cob of sweet corn charred over a grill. Mmm. But as much as I love a simple corn on the cob, sometimes I need a little variety. This recipe from Bon Appetit gives me my beloved grilled corn, plus fresh herbs and tomatoes. What’s not to love?
This recipe also allows me to show off some of my favorite grilling tools, courtesy of OXO. I was sent some grilling essentials as a participant in OXO’s #WhatAGrillWants campaign, including a Corn Stripper, Silicone Basting Brush, and 16″ tongs. I was also sent a Bladed Meat Tenderizer (which I plan on using for steak in an upcoming recipe… stay tuned) and a Little Salad Dressing Shaker that is the perfect size for 2 servings; I will have a post including that little guy soon too!
The Silicone Basting Brush is perfect for grilling because it is head resistant, odor resistant, and easy to clean. I used it this time around to rub the corn with olive oil before grilling. The center bristles have circular gaps that hold on to the liquid as you transfer the sauce from the bowl to the food and the tapered outer bristles let you baste easily. Because the bristles are heat resistant to 600 degrees F, it’s a great tool to add an extra layer of barbecue sauce to a protein while grilling! The basting brush is also dishwasher safe.
My boyfriend was most excited about the 16″ tongs. They are stainless steel but have non-slip handles that make them safe for barbecuing. The long length is very much appreciated when working over a hot grill! The tongs also lock closed with a large pull tab that also doubles as a hole for hanging, great for my peg board! (You can also get the tongs in 9-inch and 12-inch sizes).
The corn stripper is the perfect tool for this recipe. I’ve mentioned on here before that I have a (ridiculous) fear of knives. So when trying to strip corn off a cob, I get a bit anxious. This tool makes it SO much easier without the risk! The corn stripper has a container that actually stores the kernels as you strip them from the cob; it holds up to 1/2 cup. You can then just pour the kernels out of the top of the container and you’re good to go!
Now that I’ve gone through all of my nifty tools that made this recipe a breeze, maybe it would be a good idea to actually share the recipe, no? 🙂
Ingredients:
- 6 ears of corn, husked
- 3 tablespoons olive oil, divided
- 1/2 cup thinly sliced red onion
- 1/2 cup cherry tomatoes, halved
- 1/2 cup (loosely packed) fresh basil leaves, large leaves torn
- 1/4 cup fresh lime juice
- 1 tablespoon chopped fresh thyme
- Kosher salt, freshly ground pepper
Preheat your grill. Add two teaspoons olive oil to a small bowl and season with salt and pepper. Baste the corn with the seasoned olive oil.
Add to the grill, turning frequently, until the corn is charred and heated through, about 10-12 minutes.
Remove the corn from the grill and let cool. When it is cool enough to handle, strip the kernels from the cobs and transfer to a large bowl.
Add the red onion to a strainer and rinse with very cold water. (This helps take some of the “bite” out of the red onion). Drain well and add to the large bowl with the corn.
Add the remaining 2 tablespoons olive oil, cherry tomatoes, basil, lime juice, and thyme to the corn.
Season with salt and pepper if needed and toss to combine.
That’s it! So simple, right?
I wouldn’t have thought lime juice would be a good choice with corn but it really is complementary to the sweet corn and tomatoes.
I served this as a side with my Slow Cooker Pulled Pork sandwiches, yum!
This is a recipe that’s easy to multiply as needed and can be made ahead of time for a picnic or barbecue. Serve at room temperature.
Once again, OXO has met and exceeded my expectations. Their products are just so darn fantastic! I can’t wait to try out the bladed meat tenderizer, I’ve never used one before!
- 6 ears of corn, husked
- 3 tablespoons olive oil, divided
- 1/2 cup thinly sliced red onion
- 1/2 cup cherry tomatoes, halved
- 1/2 cup (loosely packed) fresh basil leaves, large leaves torn
- 1/4 cup fresh lime juice
- 1 tablespoon chopped fresh thyme
- Kosher salt, freshly ground pepper
- Preheat your grill. Add two teaspoons olive oil to a small bowl and season with salt and pepper. Baste the corn with the seasoned olive oil.
- Add to the grill, turning frequently, until the corn is charred and heated through, about 10-12 minutes.
- Remove the corn from the grill and let cool. When it is cool enough to handle, strip the kernels from the cobs and transfer to a large bowl.
- Add the red onion to a strainer and rinse with very cold water. (This helps take some of the “bite” out of the red onion). Drain well and add to the large bowl with the corn.
- Add the remaining 2 tablespoons olive oil, cherry tomatoes, basil, lime juice, and thyme to the corn.
- Season with salt and pepper if needed and toss to combine.
