1/2 c. finely diced red onion
3 T. cider vinegar
3 T. olive oil
1/2 t. kosher salt
1/2 t. pepper
1/2 c. chiffonade fresh basil leaves
In a large pot of boiling salt water, cook the corn for 3 minutes. Drain and immerse in ice water to stop the cooking. When cool, cut the kernels off the cob, cutting close to the cob. Toss the kernels in a large bowl with the onions, vinegar, oil, salt and pepper. Just before serving, toss in the basil. Serve cold or at room temp.
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