A great summer salad, especially if you have leftover corn from the previous night.
2 ears of cooked corn, preferably grilled
1/4 cup finely chopped red onion
1/4 cup thinly sliced basil leaves
1/2 teaspoon olive oil
1 tablespoon cider vinegar
freshly ground black pepper
Cut corn kernels into a bowl, and toss in onion, vinegar, oil, salt, and pepper. Just before serving, mix in fresh basil.