Name: Simple Corn and Basil Salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 5 ears of corn, husks and silk removed; 1 small red onion, finely chopped; 3 tablespoons apple cider vinegar; 3 tablespoons extra virgin olive oil; Kosher salt; Freshly ground black pepper; 1/2 teaspoon freshly ground black pepper; Handful of fresh basil leaves

Ingredients

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5 ears of corn, husks and silk removed
1 small red onion, finely chopped
3 tablespoons apple cider vinegar
3 tablespoons extra virgin olive oil
Kosher salt
Freshly ground black pepper
1/2 teaspoon freshly ground black pepper
Handful of fresh basil leaves

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Instructions

Bring a large pot of salted water to a full boil. Cook corn for 4 minutes, until the starch is cooked off but the corn is still a bit crisp. Drain corn and immediately place corn in a bowl of ice water to stop the cooking process for approximately 4-5 minutes. Cut kernels off the cob and place in a medium bowl.
Combine corn kernels with red onion, apple cider vinegar, olive oil, and season with salt and pepper. Just before serving, chiffonade the basil leaves: stack basil leaves on top of each other and roll up into a "cigar" shape. Thinly slice basil leaves across the "cigar" into tiny strips. Toss in the chiffonade basil, taste for seasonings and serve.
Can be made a few hours ahead of time without the basil. Add basil just before serving.

Prep Time: 10 minutes
Cook Time: 5 minutes