Servings: Serves 8
- 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.