Fresh Corn Salad

Fresh Corn Salad
(Recipe by Paige Nelson)


Ingredients


5 ears of sweet wite corn, shucked
3/4 C. red onion, small dice (abt 1 sm onion)
3 T cider vinegar
3 T olive oil
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 C. fresh basil leaves, chiffonade


Directions


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

Toss the kernels in the large bowl with the red onions, vinegar, olive oil, salt and pepper. Just before serving, toss in fresh basil. Taste for the seasonings and serve cold or at room temp.