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INGREDIENTS
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12 ears of corn, husked
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6 tablespoons olive oil, divided
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1 cup thinly sliced red onion
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2 large tomatoes, chopped
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1 cup (loosely packed) fresh basil leaves, large leaves torn
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1/3 cup (or more) fresh lime juice
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2 tablespoons chopped fresh thyme
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Kosher salt, freshly ground pepper
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