- 5 ears of corn, shucked
- ½ cup small-diced red onion (1 small onion)
- 3 tablespoons cider vinegar
- 3 tablespoons good olive oil
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ julienne fresh basil leaves
In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is gone. Drain and immerse it in ice water to stop the cooling and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.