Fresh Corn Salad

Ingredients

5 ears corn, shucked

½ cup small-diced red onion (1 small onion)

3 tbsp cider vinegar

3 tbsp olive oil

½ tsp kosher salt

½ tsp freshly ground black pepper

½ cup chiffonade fresh basil leaves

1 pint cherry tomatoes, halved (or quartered, if they are large-ish)

1. Cook the corn however you want. (Click here for my preferred method). Then cut the kernels off the cob.

2. Toss the kernels in a large bowl with the tomatoes, onions, vinegar, olive oil, salt, and pepper. Add basil just before serving, and toss.