INGREDIENTS:
6 large ears corn, husked and cleaned
4 large plum tomatoes, diced
1 small red onion, diced
1/4 cup extra virgin olive oil
3 tablespoons red wine vinegar
Salt and pepper to taste
1/2 cup fresh chopped basil
METHOD:
Bring a large pot of lightly salted water to a boil. Cook corn in boiling water for 3 minutes. Drain and immerse corn in ice water to stop the cooking. When the corn is cool, pat dry, and cut the kernels off the cob with a sharp knife, cutting close to the cob.
In a large bowl, toss together the corn, tomatoes, and onion.
Whisk together olive oil, vinegar, salt, and pepper to taste. Pour over the corn and tomato mixture. Chill until serving time.
Just before serving, stir in chopped basil.
