Summer Corn Salad

Ingredients

• 6  ears corn husked cleaned
• 0.3 cup basil fresh chopped
• 0.3 cup olive oil 
• 1 large onion diced
• 4 servings salt and pepper to taste
• 3 large tomatoes diced
• 2 tablespoons vinegar white

Equipment

• bowl
• knife
• pot

Directions

1. Bring a large pot of lightly salted water to a boil. Cook corn in boiling water for 7 to 10 minutes, or until desired tenderness.
2. Drain, cool, and cut kernels off the cob with a sharp knife.
3. In a large bowl, toss together the corn, tomatoes, onion, basil, oil, vinegar, salt and pepper. Chill until serving.