Summer Corn Salad

For 6 servings, Summer Corn Salad keeps the list centered on ears of corn, finely diced red onion and cherry tomatoes. Set aside about 30 minutes.

• Yield 6 servings
• Ready in 30 minutes
• Prep 20 minutes
• Cook 10 minutes

Ingredients

• 6 ears of corn (shucked)
• 1/2 cup finely diced red onion
• 1 cup cherry tomatoes (sliced in half)
• 3 tablespoons cider or red wine vinegar
• 3 tablespoons extra-virgin olive oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup julienned/chiffonaded fresh basil leaves

Instructions

1. Bring a large pot of water to a boil. When boiling, add one tablespoon sugar and one tablespoon vinegar. Add the cobs of corn to the pot of water and bring to a rolling boil. Cover the pot, remove from the heat and let the corn sit for 10 minutes. Remove the corn from the pot. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
2. Toss the kernels in a medium bowl with the red onions, tomatoes, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Add additional salt and pepper to taste, if desired. Serve cold or at room temperature.

Dress it just before it goes to the table so the leaves stay crisp.