Ingredients:
6 ears corn, husked and cleaned
3 large tomatoes, diced (can you canned tomatoes or Mexican diced tomatoes)
1 small onion, diced (use as many much or little as desire)
1/4 cup chopped fresh basil
1/4 cup olive oil
2 tablespoons white vinegar
Salt and pepper to taste

Directions:
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

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