Corn Salad: Crushed!

The thought process for tonight's recipe went something like this: I've got this apple cider vinegar that I bought on a whim and don't know what to do with, plus a ton of basil growing on the porch and easy access to fresh corn from all the farmer's markets around here. What's the minimal amount of effort I can expend to make this a recipe?

Answer: Ina Garten's Corn Salad

Check! I'll be making that tonight.

Here's the deal:

• 5 ears of corn, shucked (I used six because a couple of the ears had bad spots. I also mixed bread and butter corn with sweet white corn.)
  
• 1/2 cup small-diced red onion (1 small onion)
• 3 tablespoons cider vinegar
• 3 tablespoons good olive oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup julienned fresh basil leaves (and feel smug if you can just traipse out to your garden to cut your own!)
  

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.

The end result was really good and really pretty, too. Check it out for yourself: