Fresh Corn Salad

The original BC recipe can be found HERE.

Ingredients:
5 ears corn, shucked
1/2 cup small-diced red onion (1 small red onion)
3 T. cider vinegar
2 T. olive oil
1/2 t. salt
1/2 t. fresh ground black pepper
1/2 cup fresh basil leaves

Instructions:
Cook corn for 3 minutes in boiling water. Drain and dunk in cold water to stop the cooking and to set the color. When cooled, cut kernals off the cob. Mix corn, onion, vinegar, olive oil, salt and pepper. Just before serving, add the basil. Serve cold or room temperature.