Fresh Corn And Basil Salad

• 5 ears of sweet corn, husked and silk removed
• 1/2 cup small-diced red onion
• 5 tablespoons extra-virgin olive oil
• 1/2 teaspoon coarse salt or sea salt
• 1/2 teaspoon coarsely ground black pepper
• 1/2 cup slivered fresh basil leaves (directions follow)**
• optional: 1/2 cup cherry or grape tomatoes, halved and drained
• ** To make slivered basil: Stack basil leaves, roll stack lengthwise, then cut across the roll to make small strips.

1. Cook corn ears: You can boil, broil or grill it -- it's good any of these ways. If broiling or grilling, brush ears lightly with olive oil first. Cook until tender, but don't overcook.
2. After cooking, allow the ears to cool. Then using a knife and standing the ear on one end, cut down the outside all around the ear to remove the kernals.
3. In a large bowl, gently combine corn kernels, red onions, olive oil, salt, and pepper. Adjust seasonings to taste. Refrigerate the salad until approximately 1/2 hour before serving. Just before serving, toss in the fresh basil and tomatoes (optional). Taste for seasonings and serve at room temperature.

sweet corn, red onion, extravirgin olive oil, coarse salt, ground black pepper, basil, cherry, stack basil

Taken from www.epicurious.com/recipes/member/views/fresh-corn-and-basil-salad-50130723 (may not work)