Fresh Corn Salad – Barefoot Contessa

8 ears corn — shucked
3/4 cup red onion — small dice
5 tablespoons cider vinegar
5 tablespoons olive oil
1 teaspoon kosher salt
1/2 cup fresh basil — chiffonade

In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse in ice water to stop the cooking and set the color. When cool, cut the kernels off the cob cutting close to the cob. Break into pieces with your hands.

Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt. Just before serving, toss in the fresh basil. Taste for seasoning, you may need more vinegar and olive oil, and serve cold or at room temperature.