Charred Corn, Cherry Tomato & Basil Salad

a bright, smoky-sweet counterpoint to the richness of the steak and potatoes

⏱ 15 min · easy · 🍽 serves 4

Ingredients

• 4 ears corn, husked (or 4 cups frozen corn, thawed)
• 2 tbsp olive oil, divided
• 1 pint cherry tomatoes, halved
• 1/4 cup thinly sliced scallions, green and white parts
• 1/3 cup fresh basil leaves, torn
• 2 tbsp fresh lime juice
• 1 small garlic clove, minced
• 1/2 tsp red pepper flakes
• 1/3 cup crumbled feta (optional)
• salt and black pepper, to taste

Steps

1. Brush corn lightly with 1 tbsp olive oil and grill or char in a hot dry skillet, turning, until kernels are blistered and blackened in spots, about 8-10 minutes.
2. Let corn cool slightly, then cut kernels from the cob into a large bowl.
3. Add the halved cherry tomatoes, scallions, and torn basil to the bowl.
4. Whisk together lime juice, minced garlic, remaining 1 tbsp olive oil, and red pepper flakes; pour over the salad and toss well.
5. Season with salt and pepper, scatter feta over the top if using, and serve warm or at room temperature.