5 ears fresh corn
1 small red onion, diced
3 tablespoons cider vinegar
3 tablespoons olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup fresh basil leaves
Cut
the corn from the cob and cook in boiling salted water for 2 - 3
minutes. Drain and immediately immerse in an ice water bath to stop the
cooking and keep the color bright. Drain again and toss the corn in a
large bowl with the onions, vinegar, olive oil, salt, and pepper. Just
before serving, roll the basil leaves together and cut into chiffonade
strips. Toss the basil with the corn and season again, if necessary.
May be served at room temperature.
