Fresh boiled corn salad

Ingredients:

• 5 ears of corn, hulled
• 1/2 cup finely diced red onion (1 small onion)
• 3 tablespoons of apple cider vinegar
• 3 tbsp. l. olive oil
• 1/2 teaspoon coarse table salt
• 1/2 tsp ground black pepper
• 1/2 cup julienned basil leaves

Preparation:

1. Cook the corn in a large pot of boiling water for 3 minutes, or until the starch has released. Drain and plunge the corn into ice water to stop the cooking process and preserve its color. Once the corn has cooled, cut the kernels off the cob, cutting close to the cob.
2. In a large bowl, combine the corn kernels with the red onion, vinegar, olive oil, salt, and pepper. Season with basil before serving. Taste and adjust seasonings if needed. Serve chilled or at room temperature.