Ina Garten's Corn Salad

This salad gets rave reviews. Perfect for summertime BBQ's. Serves 4.

Boil 2 large corn on the cob for 4-5 minutes. 

Shock them in ice-water

Once they're cool enough to handle, remove from ice-water and cut off the kernels by sliding a sharp knife down the sides of the cob. Get corn into your serving dish. Some kernels will stay together in panels, which is fine. 

Add:
1/2 c. chopped red onion
3 Tbsp cider vinegar
3 Tbsp olive oil
salt and pepper to taste
fresh basil if desired

Mix and serve. Fresh sweet corn is essential to make this dish a star.