Fresh Corn Salad

One of my friends requested this recipe and I'm glad she did.  Are you like me and have so many good recipes that sometimes you forget about one?  Well, I do, but this is a perfect summer salad - very light and refreshing!  It's from The Barefoot Contessa, so it has to be good, right?  If your farmers' market already has fresh corn, make it - I mean it!

FRESH CORN SALAD

5 ears of corn, shucked
1/2 cup small-diced red onion
3 Tbl cider vinegar
3 Tbl good olive oil
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 cup julienned fresh basil leaves (or coarsely chopped cilantro)

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 or cilantro.  Taste for seasonings and serve cold or at room temperature.