Corn Salad

Source: Ina Garten

Ingredients:

5 ears of corn, shucked OR 4 cans of corn
1/2 cup finely diced red onion (1 small onion)
3 T cider vinegar
3 T olive oil
1/2 tsp kosher salt
1/2 tsp black pepper
1/2 cup diced fresh basil leaves

Optional- parmesan cheese

Cook the corn in a large pot of salted boiling water. Drain and immerse in ice water to stop the cooking and set the color. Slice the kernels off the cob.

OR, drain and rinse the cans of corn.

Toss all ingredients together, adding the basil at the end. Serve cold or at room temperature.