Fresh Summer Corn Salad Recipe

Bring a large pot of salted water to a boil. Add corn and cook until the starchiness is just gone about 3 minutes. Drain and immerse immediately in ice water to stop the cooking process and to set the color. Allow to cool about 10 minutes.

Remove kernels cutting close to the cobs.

Toss corn kernels with red onion vinegar olive oil salt and pepper in a large bowl. Toss in fresh basil just before serving. Taste and adjust seasonings. Serve at room temperature or cold.