summer corn salad

INGREDIENTS (Nutrition)

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

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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. Drain, cool, and cut kernels off the cob with a sharp knife.
2. In a large bowl, toss together the corn, tomatoes, onion, basil, oil, vinegar, salt and pepper. Chill until serving.