A refreshing and vibrant salad perfect for summer gatherings.
Boil water in a large pot and cook the corn until tender.
Use fresh corn for the best flavor, and avoid overcooking to maintain a slight crunch.
Cool the corn, then cut the kernels off the cob using a sharp knife.
Hold the cob vertically and slice downward to easily remove the kernels.
Chop the tomatoes and onion into bite-sized pieces.
Use a sharp knife to avoid crushing the tomatoes.
Combine the corn, tomatoes, onion, and basil in a large bowl.
Tear the basil leaves instead of chopping to preserve their flavor.
Whisk together the olive oil, vinegar, salt, and pepper to make the dressing.
Taste the dressing and adjust the seasoning as needed.
Pour the dressing over the salad and toss to combine.
Ensure all ingredients are evenly coated with the dressing.
Chill the salad in the refrigerator for at least 30 minutes before serving.
Chilling allows the flavors to meld together for a more cohesive taste.
Serve the salad chilled and enjoy.
Garnish with additional fresh basil leaves for a vibrant presentation.
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