To forgo the grill, preheat the broiler and place the soaked corn in its husks and the onions on an aluminum foil–lined broiler pan 4 to 6 inches from the heat, turning several times, until lightly browned. For a creamier salad, omit the walnut oil and stir in 1⁄4 cup mayonnaise with the lime juice and seasonings.
6 ears corn
Vegetable oil, for greasing the grill rack
1 large red onion, cut into thick slices
2 tablespoons lime juice
1⁄2 teaspoon ground cumin
1⁄2 teaspoon salt
Several dashes of hot red pepper sauce to taste
2 tablespoons walnut oil
Peel open the corn husks, remove the silk from the ears, and pat the husks back in place. Fill your sink with cool water, add the ears in their husks, and soak for 20 minutes.
Meanwhile, heat a gas grill to medium heat or build a medium-heat coal bed in a charcoal grill. Lightly oil the grill rack. (For a method using the broiler, see the Variations.)
Remove the corn from the water and drain. Place the ears in their wet husks directly over the heated grill or the coal bed. Cover and grill for 5 minutes, turning a couple of times. Transfer to a cutting board and cool for 5 minutes.
Meanwhile, place the onion slices directly over the heat; grill until lightly browned, about 3 minutes, turning two or three times. Transfer to the cutting board to cool.
Remove the husks from the corn and cut off one end of the cobs so they will stand upright on a cutting board. Holding the ears carefully, slice the kernels off the cobs with a large knife, cutting down between the kernels and the cob. Discard the cobs. Chop the onion slices into kernel-sized pieces.
Whisk the lime juice, cumin, salt, and hot red pepper sauce in a medium serving bowl. Slowly whisk in the walnut oil. Add the corn kernels and onion; toss well to serve.
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