Super Easy Fresh Corn Salad

This is a wonderfully simple corn salad. Great for picnics or cookouts (we had this for Memorial Day this year!) It's a great way to show off all the wonderful fresh corn and basil from the Farmer's Market in the summertime!

• Ready In: 13 mins
• Serves: 6

Ingredients

• 5  ears  sweet corn, shucked
• 1⁄2 cup  minced red onion (1 small onion)
• 3  tablespoons apple cider vinegar
• 3  tablespoons extra virgin olive oil
• 1⁄2 teaspoon salt (or to taste)
• 1⁄2 teaspoon fresh ground black pepper (or to taste)
• 1⁄2 cup fresh basil leaf, sliced into ribbons

Directions

1. Cook the ears of corn for about 5-7 minutes in a large pot of boiling salted water.
2. Drain and place into a bowl of ice water to stop the cooking.
3. When corn is cooled, cut kernels off of the cob.
4. Mix corn in a large bowl with red onions, oil, vinegar, salt and pepper.
5. Toss in fresh basil ribbons right before serving.
6. I usually taste to see if more salt and pepper is needed.
7. Can be served cold or at room temperature.