Corn Salad

Serving Size: 6-8

Ingredients (adapted from Ina Garten's fresh corn salad recipe)

• 5 ears of corn, shucked
• 1/2 cup red onion, diced
• 3 tbsp apple cider vinegar
• 3 tbsp extra virgin olive oil
• 1/2 tsp salt
• 1/2 tsp pepper
• handful of basil, chopped

Remove the husk of the corn. 

Cook the corn for 5 minutes in a large stockpot of boiling salted water. Drain and immerse corn in ice water.

When corn is cooled, cut the kernels off the cob and add to a large serving bowl.

Toss the rest of the ingredients in the serving bowl. Add the basil last. Serve cold or at room temperature.