Ingredients
5 ears corn, shucked
1/2 Cup small-diced red onion (small onion)
3Tbsp cider vinegar
3Tbsp good olive oil
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 Cup chiffonade fresh basil leaves
Preparation
In a large pot of boiling salted water, cook the corn for 3 minutes until starchiness is just gone. Drain and immerse in ice water to stop the cooking and set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob. Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.
