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.