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Cook the corn for 3 minutes until the
starchiness is just gone. Drain and immerse it
in ice water to stop the cooking and to set the
color. When the corn is cool, cut the kernels
off the cob.
Toss the kernels in a large bowl with the red
onions, red pepper, vinegar, olive oil, salt,
and pepper. Just before serving, toss in the
fresh basil. Serve cold or at room temperature.
· I’ve also used regular balsamic
vinegar, the taste is great but it kind of
discolors the corn and doesn’t look very
appetizing…
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