Favorite Friday Recipe: Corn salad

This is an easy side dish to make and is a constant favorite, even when fresh corn is not readily available because it's just as delicious with frozen corn (not canned though).  We had it the other night with sweet potatoes and B's favorite cowboys (stuffed chicken breast with mushrooms, cheese and jalapenos, wrapped in bacon--I'll have him write the recipe down sometime)  Oh and sorry for the lousy quality of pictures.  There is a lack of natural lighting after 7pm when dinner is made!

Corn salad

 Ingredients

•   5 ears of corn, shucked (or 1 bag of frozen corn)
• 1/2 cup small-diced red onion (1 small onion)
• 3 tablespoons cider vinegar
• 3 tablespoons good olive oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup julienned fresh basil leaves (optional for me)

Directions

1. In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone.
2. Drain and immerse it in ice water to stop the cooking and to set the color. 
3. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
4. (When using a frozen bag of corn, just cook it on the stove or microwave and then cool it)
5. Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper.
6. Just before serving, toss in the fresh basil. 
7. Taste for seasonings and serve cold or at room temperature.