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Grilled Corn Salad with Tomatoes and Basil
from the kitchen of Sharmagne Leland-St. John

6 ears of corn, husked
1 cup thinly sliced red onion, chopped
1 basket teardrop tomatoes, halved
1 cup basil leaves, loosely packed
13 cup lime juice, freshly squeezed
Himalayan salt
Black pepper, freshly ground
3 tablespoons olive oil, divided

Rub the corn with the oil and grill turning frequently
until corn is cooked. Approximately 12 minutes. Wait
until cobs are cool enough to handle, then slice the
corn from the cob into a large bowl.

Rinse the onion slices in cold water to mellow the flavour,
then chop. Tear the basil leaves. Mix the onion, remaining
oil, tomatoes, basil and lime juice into the corn. Add salt
and pepper to taste and more lime juice if needed.

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