8 ears fresh corn
1 sm. zucchini, cut into 1/4-inch dice (about 1 1/2 c.)
1 lg. green or red bell pepper, cut into 1/4-inch dice
1/2 c. finely chopped red onion
16 sweet gherkin pickles, finely chopped
1 c. well-picked fresh basil leaves
1/2 c. mayonnaise
1/3 c. defatted beef or vegetable broth
1/4 c. light sour cream
Salt and pepper to taste
8 fresh basil leaves, slivered for garnish

Remove corn kernels from cobs. You should have about 4 cups. Blanch in boiling water 3-5 minutes or until just tender. Drain; rinse under cold water; drain again. Place in bowl. Add zucchini, bell pepper, onion and pickles. Toss together.

In a food processor or blender, puree basil leaves together with mayonnaise, broth and sour cream until smooth. Season with salt and pepper. Toss over salad. Refrigerate 2 hours for flavors to blend. Garnish with sliced basil.