Summer Corn Salad

I made this life changing corn salad last night and just knew I had to share the recipe!  After the first bite I knew this salad was going to be a regular in our summer dinner menu :)

I mean just LOOK how GORGEOUS that is!

INGREDIENTS:
6 ears of corn, shucked
1/2 cup finely diced red onion (I used a sweet, yellow onion)
1 cup cherry tomatoes, sliced in half
3 tablespoons cider or red wine vinegar (I used cider)
3 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup julienned fresh basil leaves

DIRECTIONS:
Bring a large pot of water to a boil. When boiling, add one tablespoon sugar and one tablespoon vinegar. Add the cobs of corn to the pot of water and bring to a rolling boil. Cover the pot, remove from the heat and let the corn sit for 10 minutes. Remove the corn from the pot. When the corn is cool, cut the kernels off the cob, cutting close to the cob.

Toss the kernels in a medium bowl with the red onions, tomatoes, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Add additional salt and pepper to taste, if desired. Serve cold or at room temperature.

I made this just for Jas and me, so I just used 2 ears of corn and cut the rest of the recipe by 1/3.  Super super easy! You don't have to boil the corn.  When I make corn on the cob I usually do it in the microwave (2 minutes per ear) or you could grill the corn to add another dimension of flavor.

I couldn't pick my favorite part of the salad, but Jas said he loved the tomatoes.  Ok, enough reading, GO MAKE THIS SALAD!