5 ears corn (shucked)
1 small red onion, diced
3 tbsp. olive oil
1/2 tsp. kosher salt
3 tbsp. cider vinegar
1/2 tsp. freshly ground black pepper
1/2 c. fresh basil leaves, sliced chiffonade

Cook the fresh corn for 3 minutes in a salted pot of boiling water. Drain the corn and immerse it in ice water to stop the cooking and 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 red onions, vinegar, olive oil, salt and pepper. Right before serving, toss in the fresh basil. Serve cold or at room temperature. Only use fresh corn, not frozen.