Posted: January 20 2011 in RecipesSalads

5 ears of sweet corn, husked and silk removed
½ cup red onion, diced small
3 tbsp cider vinegar
3 tbsp extra-virgin olive oil
½ tsp sea salt
½ tsp ground black pepper
½ cup fresh basil leaves, chopped
chile pepper, to taste

Scrape the corn kernels off the cob.  In a large pot, partially filled with water, bring water to a boil.  Add corn and bring water back to a boil; immediately remove from heat and drain corn in a colander.  Run cold water over the corn to stop cooking process; drain the corn thoroughly.

In a large bowl, combine corn, red onions, vinegar, olive oil, salt and pepper.  Adjust seasonings to taste.  Refrigerate the salad until approximately ½ hour before serving.  Just before serving, toss in the fresh basil.

Makes 4 servings.