The Barefoot Contessa Cookbook by Ina Garten
5 ears corn, shucked
3 Tb. cider vinegar
1/2 tsp. kosher salt
1/2 tsp. freshly ground pepper
1/2 c. chiffonade fresh basil leaves
In a large pot of boiling salted water, 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, cutting close to the cob.
Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.
*If you would like an easy way to cut corn of the cob, use a Bundt pan. Stand the ear up in the center, cutting down the cob. Makes an easy way to hold the cob and catch the goodness. I, however, did not want to clean another dish so I just cut it into my bowl, raking my knuckles against the rim of the bowl every time.