This is a summer staple side dish for me, we consume a lot of corn on the cob when corn is in season but I hate having to run and floss after eating it. It looks pretty too, that's always a plus.
Recipe by Ina Garten
5 ears corn, shucked
1 small diced red onion
3 Tbsp cider vinegar (I've used red wine as well)
3 Tbsp extra virgin olive oil
1/2 tsp kosher salt
1/2 tsp fresh ground pepper
1/2 cup julienned fresh basil leaves
In a large pot of boiling, salted water cook the corn for 3 minutes, until the starchiness is just gone. Drain and immerse the corn in ice water to stop the cooking process. When the corn is cooled cut the kernels off as close to cob as you can.Toss the kernels in a large bowl with rest of ingredients. Serve cold or at room temperature.