Summer lends itself to fresh ingredients, so what better way to eat sweet corn on the cob than in a cool salad that you can pair with steak, chicken or fish?
3 ears of fresh corn, boiled and kernels removed from cob
1/2 c. fresh basil, julienned
1/2 purple onion, diced
olive oil
2 tbl. apple cider vinegar
salt and pepper
Add all ingredients together and place in fridge until you're ready to use.
Really, it's that easy.
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