Charred Corn and Tomato Bowl with Basil-Lime Dressing
0
When corn and tomatoes hit their peak, they deserve more than a side-dish role. This vibrant bowl pairs smoky grilled kernels with sun-ripened tomatoes, creamy avocado, and a punchy basil-lime dressing straight from the herb bed. It’s the kind of dish that tastes like a warm evening in the garden — quick to make, endlessly satisfying.
1/2 small red onion, thinly sliced (about 1/2 cup / 60g)
1 cup (150g) cooked black beans, drained
1 cup (30g) fresh basil leaves
2 tbsp (30ml) fresh lime juice (about 1 lime)
1/4 cup (60ml) extra-virgin olive oil
1 small garlic clove
1 tsp (5ml) honey or maple syrup
1/2 tsp (3g) flaky sea salt
1/4 cup (35g) crumbled feta (optional)
The Recipe
Heat a grill, griddle pan, or heavy skillet over high heat. Rub the corn cobs lightly with a little oil and char, turning, for 8–10 minutes until blistered and golden in spots. Let cool slightly, then slice the kernels off the cob.
Make the dressing: blend the basil leaves, lime juice, olive oil, garlic, honey, and half the salt until smooth and bright green. Loosen with 1–2 tablespoons water if needed.
In a large bowl, gently combine the charred corn, tomato wedges, sliced red onion, and black beans.
Pour over two-thirds of the basil-lime dressing and toss lightly to coat, taking care not to crush the tomatoes.
Divide among bowls or arrange on a wide platter.
Top with sliced avocado, tearing a few reserved basil leaves over the surface.
Drizzle with the remaining dressing and scatter with feta, if using.
Finish with the remaining flaky salt and serve immediately, while the corn is still faintly warm.
