Blistered Corn and Scallion Salad
Ingredients
Method
Prepare a grill for medium-high heat; oil grate. Grill 4 ears of corn, husked, and 1 bunch scallions, turning occasionally, until very tender and charred and blackened in spots, 10–12 minutes for corn, 5–7 minutes for scallions. Transfer to a cutting board and let cool. (Alternatively, you can cut kernels from cobs in slabs and slice scallions into ¼"–½" pieces; cook together in a dry large cast-iron skillet over medium-high heat, turning and stirring occasionally, until charred in spots, about 4 minutes.)
Meanwhile, whisk 2 Tbsp. fresh lime juice, 2 Tbsp. sherry vinegar or red wine vinegar, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and ⅓ cup olive oil in a large bowl to combine; season vinaigrette generously with freshly ground black pepper.
Cut corn kernels from cobs in slabs and slice scallions into ¼"–½" pieces. Add corn kernels, scallions, 12 oz. mixed heirloom tomatoes, chopped, and/or cherry tomatoes, halved, and 1 cup torn Thai or sweet basil to vinaigrette and gently toss to combine.
Top corn and scallion salad with more basil just before serving. Do ahead: Corn and scallions can be grilled and vinaigrette can be made 3 days ahead; wrap corn and scallions separately and chill. Cover and chill vinaigrette. Salad (without basil topping) can be assembled 3 hours ahead; cover and chill.