Summer sweet corn salad

This is a staple side dish at our house. Anytime we're grilling or having people over I whip this up. I've lost the source for this recipe and I think I've adapted it enough that it's okay... but if you find the original please put it in the notes! It's a sure crowd pleaser!

INGREDIENTS

• 5 ears of corn, shucked
• 1/4 cup small-diced red onion 
• 3 tablespoons cider vinegar
• 3 tablespoons good olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup julienned fresh basil leaves

INSTRUCTIONS

1. In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
2. Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.