Fresh Corn Salad

INGREDIENTS
5 ears fresh corn, shucked
4 cups cherry tomatoes, halved
1/2 cup red onion, chopped
3 Tab. Apple cider vinegar
4 Tab. Extra virgin olive oil
6 Tab. Fresh basil, finely chopped
Kosher salt
Pepper
 
DIRECTIONS
1. In a large pot of boiling water, cook corn for 3 minutes.
2. Drain and immerse the corn in ice water to stop cooking. When the corn is cool, cut the kernels off the cob.
3. Toss the kernels in a large bowl with tomatoes, onions, vi8negar and olive oil. Season to taste with salt and pepper. Just before serving, toss in the fresh basil. Serve cold or at room temperature.
 
Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes