Corn, Basil and Tomato Salad~

Slightly adapted from the Bon Appétit Test Kitchen

6 ears of fresh sweet corn, silk and husks removed

1/2 cup thinly sliced red onions

2 garden or heirloom tomatoes*, chopped

1/2 cup fresh basil, chopped if leaves are large

3 tablespoons olive oil

2 1/2-3 tablespoons fresh lime juice

1 tablespoon fresh thyme leaves

1/2 teaspoon kosher salt

Freshly ground black pepper, to taste

Blanch or steam corn for 3-4 minutes. Cool and cut corn from cobs into mixing bowl.

Soak red onion in ice water for a couple minutes to remove the sharp taste.  Drain and add to corn.  Add tomatoes, basil, and thyme. Toss with olive oil, then add  2 1/2 tablespoons lime juice, salt and pepper to taste.  Taste and adjust seasonings and add more lime juice if needed.

Serve at room temperature.  Serves 4-6.