Fresh Corn Salad with Scallions and Basil

Ingredients

• 5 ears of corn, shucked
• 2 scallions, white and green parts, finely sliced
• 3 1/2 tablespoons vegetable oil
• 2 1/2 tablespoons white wine vinegar
• Kosher salt and freshly ground black pepper
• 1/3 cup finely sliced fresh basil leaves
• Pinch of sugar, optional

Directions

1. Fill a large pot with salted water and bring it to a boil, then set up an ice bath nearby. Add the corn to the boiling water and cook until barely tender, 3 to 4 minutes. Move the corn straight into the ice bath.
2. Once the corn has cooled, cut the kernels from the cobs with a serrated knife. Put the kernels in a large bowl, then add the scallions, oil and vinegar. Add salt and pepper to your taste.
3. Cover the salad and chill it until you are ready to serve. Right before it goes to the table, fold in the fresh basil. Taste once more, adding more salt, pepper and sugar if you’d like. Serve it cold or at room temperature.