Ingredients:
5 ears sweet corn, shucked
1/2 cup minced red onions ( 1 small onion)
3 tablespoons apple cider vinegar
3 tablespoons extra virgin olive oil
1/2 teaspoon salt ( or to taste)
1/2 teaspoon fresh ground black pepper ( or to taste)
1/2 cup fresh basil leaves, sliced into ribbons
Directions:
Cook the ears of corn for about 5-7 minutes in a large pot of boiling salted water.
Drain and place into a bowl of ice water to stop the cooking.
When corn is cooled, cut kernels off of the cob.
Mix corn in a large bowl with red onions, oil, vinegar, salt and pepper.
Toss in fresh basil ribbons right before serving.
I usually taste to see if more salt and pepper is needed.
Can be served cold or at room temperature.
Servings: 6
Time preparation: 10 min.
Time total: 13 min.