5 ears of sweet corn (covering and silk took off)
1/2 cup of mini-diced red onion
1 zucchini trimmed and diced small
3 tablespoons of cider vinegar
3 tablespoons olive oil (extra-virgin)
1/2 teaspoon rough salt or sea salt
1/2 teaspoon black pepper (largely-ground)
1 red bell pepper trimmed and diced small
1 green pepper trimmed and diced small
1/2 cup of raw basil leaves
Use a keen kitchen knife and a big cutting board in order to grate the corn kernels from the ears of corn. Chop off the stem end to make a flat even. Tip end up and cut downward, removing a few rows at a time by holding the ear.
Take a big pot and partly filled with water. Put it on a heat, bring water to a rolling boil and add the corn kernels to the boiling water. Let the water boil again; instantly take off from heat and drain corn using a colander in your sink. Over the corn in the colander run cold water so as to stop the process of cooking; draw off the corn completely.
Make the use a large bowl and softly combine small-diced red onions, corn kernels, zucchini, peppers, olive oil (extra virgin), cider vinegar, salt, and pepper. Adjust spicing to taste.
Put the salad in a refrigerator until approximately one and a half hour before serving. Stir in the fresh basil and taste for seasonings just before serving. Serve cold or at room temperature.
This dish makes about 4 or 5 servings.