• 8 ears corn , shucked
• 3/4 cup finely diced red onion (about 1 onion)
• 5 tablespoons cider vinegar
• 5 tablespoons olive oil
• 3/4 teaspoon kosher salt
• Freshly ground black pepper
• 3/4 cup thinly sliced fresh basil leaves

In a large pot of boiling salted water, cook corn 3 minutes, or until starchiness is just gone. Drain corn and immerse in ice water to stop cooking and to set color. When cool, cut kernels off cob, cutting close to cob.

In a large bowl, toss kernels with red onion, vinegar, olive oil, salt, and a good amount of pepper. Just before serving, toss in fresh basil; adjust seasoning to taste. Serve cold or at room temperature.