Ingredients

The following ingredients have 4 Servings
  • 5 ears fresh corn
  • 1 small red onion (minced)
  • 3 tablespoon cider vinegar
  • 3 tablespoon olive oil
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon fresh basil (chopped)

Instruction

  • Use a sharp knife and slice the bottom off of the unshucked ears of corn. Place them in the microwave, two at a time.
  • Cook on high for three minutes. Let the corn cool slightly and, using a potholder or dish towel, squeeze at the top. The husk and silk will slip off. Set aside and repeat with the other ears of corn.
  • When the corn is cool, cut the kernels off the cob with a sharp knife. Cut downward, as close to the base of the kernels as possible, but don't cut into the cob. Turn the ear of corn and repeat all the way around until all of the kernels have been removed.
  • Combine the cider vinegar, olive oil, and salt and pepper in a medium-size bowl. Mix well. Add the onion and corn kernels and toss to combine.
  • Just before serving, add the basil and stir to combine. Serve immediately.