Fresh Corn Salad

This is the perfect salad for when you can get summer corn at their peak.  So incredibly sweet and full of flavor, this is the perfect side to any BBQ or picnic.

Ingredients

• 5 ears of corn, shucked
• 1/2 cup small-diced red onion (1 small onion)
• 3 tablespoons cider vinegar
• 3 tablespoons good olive oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup julienned fresh basil leaves

Instructions

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

An easy trick is to use a bundt pan to cut the corn kernels off.  Hold the corn upright in the hole of the pan and using your knife, cut the kernels off.  All of the kernels will fall neatly in the bundt pan and not all over your floor.

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

Source:  Ina Garten