A summer recipe you cannot say no to!
•6 ears corn, husked and cleaned
•3 large tomatoes, diced
•1 large onion, diced
•1/4 cup chopped fresh basil
•1/4 cup olive oil
•2 tablespoons white vinegar
•salt and pepper to taste
•Bring a large pot of lightly salted water to a boil. Cook corn in boiling water for 7 to 10 minutes, or until desired tenderness. Drain, cool, and cut kernels off the cob with a sharp knife.
•In a large bowl, toss together the corn, tomatoes, onion, basil, oil, vinegar, salt and pepper. Chill until serving.