Fresh Corn Salad

By dkosik

Ingredients

• 5 ears corn, shucked
• 1/2 c small-diced red onion
• 3 T cider vinegar
• 3 T good olive oil
• 1/2 tsp kosher salt
• 1/2 tsp ground black pepper
• 1/2 chiffonade fresh basil leaves

Preparation

Step 1

In a large pot of boiling, salted water, cook the corn for 3 minutes. Until the starchiness is just gone. Drain and immerse in ice water to stop the cooking and let set the color. When corn is cool, cut kernels off the cob, cutting close to the cob. Toss the kernels in a large bowl with the red onion, vinegar, olive oil, salt and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.