Corn Salad
corn salad
6 ears Corn, husked, cleaned and raw
3 large Tomatoes, diced
1 large Onion, diced
1/4 cup fresh Basil, chopped
1/4 cup Olive Oil or Grape Seed Oil
2 tablespoons White Balsamic     Vinegar
Salt and Pepper to taste

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. In a large bowl, toss together the corn, tomatoes, onion, basil, oil, vinegar, salt and pepper. Chill until serving.