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
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, 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 corn and tomato mixture. Chill until serving time.
Just before serving, stir in chopped basil.