Cool and Crisp Corn Salad

4 ears of fresh corn on the cob, husked and cleaned

3 medium tomatoes, diced

1/2 large sweet onion, diced

1/4 cup fresh basil, minced

1/4 cup extra-virgin olive oil

2 Tbsp. cider vinegar

salt and freshly ground pepper to taste


Fill a large kettle halfway with water and bring to a boil.  Boil the corn for 7 minutes.

In the meantime, prepare a large bowl of ice water.  When the corn is done, immediately plunge the cobs into the ice water to stop the cooking and set the color.

Drain the corn, then cut it off of the cobs with a serrated knife.  I use a bundt cake pan to hold the cob; then the kernels fall right into the pan!  No muss, no fuss.

Combine the corn kernels, tomatoes, onions, and basil.  Whisk the oil, vinegar, salt, and pepper together and pour over the veggie mixture.  Let marinate in the refrigerator for an hour or so.  Use a slotted spoon to drain the mixture when serving.