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.