Ingredients
- 5 ear corn
- 1/2 cup red onion
- 3 tablespoon cider vinegar
- 3 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup basil leaves
Preparation
Baking Directions:
Prepare grill with hot charcoal.
Soak the corn in a large bowl of salted water for about 15 minutes.
When the coals are hot, grill the corn for about 10-15 minutes, covered, turning it often to keep it from burning.
Set aside to cool.
When the corn is cool, cut the kernels off the cob, cutting close to the cob.
In a large bowl, toss the kernels of corn with the red onion, vinegar, olive oil, salt and pepper.
Just before serving, toss in the fresh basil.
Serving Directions:
Season to taste and serve cold or at room temperature.
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