5 ears of sweet corn, husked and silk removed
1/2 cup small-diced red onion
3 tablespoons cider vinegar
3 tablespoons extra-virgin olive oil
1/2 teaspoon coarse salt or sea salt
1/2 teaspoon coarsely ground black pepper
Chile pepper, to taste
1/2 cup chiffonade fresh basil leaves
How to make SWEET CORN SALAD..You don’t want to over bear the flavor of the fresh corn – just enough to enhance the flavor.
To make chiffonade: Stack basil leaves, then cut across the stack to make small “ribbons.”
Cut the corn kernels from the ears of corn by using a sharp kitchen knife and a large cutting board. Cut off the stem end to give a flat base. Hold the ear, tip end up, then cut downward, removing a few rows at a time.
Do this step or just use your corn fresh, not using this step at all! If you do, in a large pot, partially filled with water, bring water to a rolling boil. Add the corn kernels to the boiling water. Bring water back up to a boil; immediately remove from heat and drain corn in a colander in your sink. Run cold water over the corn in the colander to stop the cooking process; drain the corn thoroughly.
In a large bowl, gently combine corn kernels, red onions, vinegar, olive oil, salt, and pepper. Adjust seasonings to taste. Refrigerate if you would like it chilled. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temp.