Fresh Corn Salad


5 ears of fresh corn

½ cup diced red onion

3 tablespoons cider vinegar

3 tablespoons olive oil

½ teaspoon salt

½ teaspoon black pepper

½ cup freshly chopped basil


Shuck and remove silks from corn. In a large pot of boiling water, cook the corn for 4 minutes.

Drain. Cool by immersing in ice water. When corn is cooled, cut the kernels off the cob.

Toss the kernels in a large bowl with the red onion. Combine vinegar, olive oil, salt, pepper.

Pour over corn and gently toss.

Chill to allow flavors to blend. Just before serving, add fresh basil.
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