Fresh Corn Salad

Salad & Dressing

INGREDIENTS

5 ears of corn, shucked
1/2 cup small-diced red onion
(1 small onion)
3 tablespoons cider vinegar
3 tablespoons olive oil
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 teaspoon fresh basil leaves

DIRECTIONS

1. In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is gone.

2. Drain and immerse in ice water to stop cooking.

3. When corn is cool, cut the kernels off the cob, cutting close to the cob.

4. Toss the kernels in a large bowl with red onions, vinegar, olive oil, salt and pepper.

5. Just before serving, toss in fresh basil.

6. Serve cold or at room temperature.