Fresh Corn Salad - cooking recipe

Ingredients

5 ears corn, shucked
1/2 c. small diced red onion (1 small onion)
3 Tbsp. cider vinegar
3 Tbsp. good olive oil
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/2 c. chiffonade fresh basil leaves

Preparation

In a pot of boiling salted water, cook corn for 3 minutes until starchiness is gone. Drain and immerse it in ice water to stop cooking and to set the color. When cool, cut kernels off the cob, cutting close to the cob. Toss the kernels in large bowl with red onions, vinegar, olive oil, salt and pepper. Just before serving, toss in fresh basil. Taste for seasonings and serve cold or at room temperature. Serves 4 to 6.