This corn salad was a great side dish for grilling out on a summer night. It had a ton of flavor and was very easy to make. The only change I might make next time is to either make an extra ear or two of corn or use a little bit less vinegar.
Fresh Corn Salad(I used mainly young corn which is why it looks white instead of yellow)
Fresh Corn Salad
5 ears of corn, shucked
1/2 cup small-diced red onion (1 small onion)
3 tablespoons cider vinegar
3 tablespoons good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup julienned fresh basil leaves
1. In a large pot of boiling salted water, cook the corn cobs for 3 minutes only. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
2. Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.
from The Barefoot Contessa Cookbook