5 ears of corn, husks removed
Water
Salt
3 tablespoons apple cider vinegar
3 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 cup sliced fresh basil leaves

In a large pot of boiling, salted water, cook corn for 3 minutes. Drain and immerse corn in ice water to stop the cooking and to set the color. When the corn is cooled, cut the kernels off the cob, cutting close to the cob.
Toss the kernels in a large bowl with the cider vinegar, olive oil, salt and pepper. Just before serving, toss in the fresh basil. Taste for seasoning and serve cold or at room temperature.

Serves 4-6

Note: Do not use frozen corn. It does not have the texture or flavor needed in a fresh salad.  Grilled corn is another option.