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.