pat's Recipe

Fresh Corn Salad

Category: SALADS

5 fresh ears of corn
1/2 cup chopped red onion
3 Tbsp cider vinegar
3 Tbsp olive oil
1/2 tsp kosher salt
1/2 tsp fresh ground black pepper
1/2 cup snipped fresh basil leaves

Cook ears of corn in a large amount of boiling salted water for 3 minutes; drain. Cool in a bowl of ice water; drain. Use a sharp knife to cut the kernels off the cobs. (about 3 cups corn)
In a large bowl, combine corn, red onion, vinegar, olive oil, salt and pepper. Serve at room temp or chill in the refrigerator for up to 24 hrs. Just before serving, stir in basil. Season to taste with additional salt and pepper.
makes 4-6 servings