6 ears of corn, shucked ½ cup of red onion, diced small (1 small onion) 3 Tbsp cider vinegar 3 Tbsp extra-virgin olive oil ¼ tsp salt ½ tsp freshly ground black pepper ½ cup julienned fresh basil leaves
Roast the corn for 10 to 15 minutes in a 400o F. oven
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 onion, vinegar, olive oil, salt and pepper.
Just before serving, toss in the fresh basil.
Taste for seasonings and serve cold or at room temperature.
Servings: 6 Serving size: 3/4 cup Source: BWH Food Service