Yields: 4 to 5 servings
Prep time: 15 min
Sweet corn 5 ears (husked and silk removed)
Red onion (small) ½ cup diced
Cider vinegar 3 tbsp
Extra-virgin olive oil 3 tbsp
Coarse salt or sea salt ½ teaspoon
Black pepper ½ teaspoon coarsely grounded
Basil leaves ½ cup
Scrape the corn kernels by using a sharp knife. Cut off the stem end to give a flat base. Hold the ear, tip end up, then cut downward, removing a few rows at a time.
Bring water to a boil in a large pot. Add the corn kernels and bring it to a boil again. Immediately remove from heat and drain. Run cold water over the corn to stop the cooking process; drain the corn thoroughly.
In a large bowl, mix corn kernels, red onions, vinegar, olive oil, salt, and pepper. Add seasonings to taste. Refrigerate the salad until approximately 1/2 hour before serving. Serve with fresh basil.