This recipe is courtesy of Ina Garten, who hosts the cooking show Barefoot Contessa on the Food Network.

You will need:

• - 5 ears corn, shucked
• - 1/2 cup red onion, diced
• - 3 Tablespoons cider vinegar
• - 3 Tablespoons olive oil
• - 1/2 teaspoon salt (kosher)
• - 1/2 teaspoon fresh ground black pepper
• - 1/2 cup julienne fresh Basil leaves

Preparation:

• 1. Boil salted water in a large pot
• 2. Cook corn for 3 minutes, just until the starchiness is just gone
• 3. Drain and immerse it in ice water to stop the cooking and to set the color
• 4. When corn is cool, cut kernels off cob
• 5. Toss kernels in a large bowl with red onion, vinegar, olive oil, salt and pepper
• 6. Just before serving, toss in fresh basil
• 7. Serve cold

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