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Fresh corn salad

Serves 4 to 6

from Barefoot Contessa

5 ears corn, shucked
1/2 cup small-diced red onion (1 small onion)
3 TBS cider vinegar
3 TBS good olive oil
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 cup chiffonade fresh basil leaves

In a large pot of boiling slated 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.

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.

(Don't substitute frozen corn; it doesn't have the texture or flavor needed)
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