Corn Salad

• 6 corn (ears of, shucked)
• 1/2 cup purple onion (finely diced)
• 1 cup cherry tomatoes (sliced in half)
• 3 tbsps cider vinegar
• 3 tbsps extra-virgin olive oil
• 1/2 tsp kosher salt
• 1/2 tsp ground black pepper (freshly)
• 1/2 cup fresh basil leaves (julienned)

1. Bring a large pot of water to a boil. When boiling, add one tablespoon sugar and one tablespoon vinegar. Add the cobs of corn to the pot of water and bring to a rolling boil. Cover the pot, remove from the heat and let the corn sit for 10 minutes. Remove the corn from the pot. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
2. Toss the kernels in a medium bowl with the red onions, tomatoes, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Add additional salt and pepper to taste, if desired. Serve cold or at room temperature.

corn, purple onion, cherry tomatoes, vinegar, olive oil, kosher salt, ground black pepper, fresh basil

Taken from www.epicurious.com/recipes/member/views/corn-salad-52876031 (may not work)