Fresh Corn Salad

This is adapted from the Barefoot Contessa. It's one of my favorite summer salads.

Serves 4

INGREDIENTS

3-4 ears of sweet corn, shucked and steamed 4-5 minutes

handful grape tomatoes, halved

1/4 cup red onion, finely chopped

3-4 leaves fresh basil, stacked, rolled together and thinly sliced

2 t cider vinegar

1 1/2 t good olive oil

pinch kosher salt

fresh ground pepper

METHOD

Boil water in a suitable pot to steam the corn. Shuck the ears while you wait. Combine remaining ingredients in a mixing bowl. Steam corn, then allow to cool to room temperature. I like to stop the cooking by submerging in icy water. Prepare yourself to make a bit of a mess as you trim off the kernels. Position an ear of corn upright on a cutting board and trim as close to the cob as you can. Add the kernels to the mixing bowl and toss well. Let sit about 10 minutes before serving, or reserve, covered, in the fridge.