Ingredients
5 tablespoons good-quality olive oil
8 cups corn kernels (10 to 12 ears)
1 1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 cup small diced red onion
1/4 cup thinly sliced scallion, white and green parts (2 scallions)
2 tablespoons cider vinegar
1 cup julienned basil leaves
Preparation
Heat a large skillet over medium heat, and add 3 tablespoons olive oil. When oil is hot, add corn, salt, and pepper, and cook for 5 minutes, until just cooked and no longer starchy. Remove from heat, and stir in red onion, scallion, cider vinegar, and remaining 2 tablespoons olive oil. Allow salad to cool; stir in basil before serving. Serve cold or at room temperature.
