Ina Garten’s Corn Salad

Shared by Nora S., this is what summer tastes like!
Ina’s Corn Salad recipe uses just a few simple ingredients, but has so much flavor.
Make it now when corn and basil are fresh!
*It is important to note that this recipe will not work with frozen corn or dried basil.*

Ingredients:

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 cup julienned fresh basil leaves

Directions:

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.

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.

Cook’s note: For extra flavor, try an herb-infused vinegar.