by Caitlin Saniga

Red onion and basil were the stars of this salad, adding so much brightness to the flavor. And whatever you do, be sure to go with fresh corn on this recipe. Fresh corn adds such a nice crunch.
- 5 ears of corn, shucked
- 1/2 medium red onion, diced finely
- 3 tablespoons cider vinegar (I used a peach white balsamic vinegar instead.)
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup chopped fresh basil leaves
In a large pot of boiling, salted water, cook the corn about 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, use a flat-edge knife to 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.
Recipe adapted from: Barefoot Contessa