There truly is nothing better than sweet corn in the summer. I’ll never forget my sister having to have hers cut off the cob as kids because she was missing her two front teeth for what felt like years.

I stumbled upon an Ina Garten recipe for corn salad and it’s so simple and delicious. It will also help you use some of that fresh basil that’s been growing like crazy in your garden. This is the perfect side dish to any weeknight meal.

You’ll need: 5 ears of corn, shucked

- 1/2 cup small-diced red onion (1 small onion)

- 3 tablespoons cider vinegar

- 3 tablespoons good olive oil

- 1/2 teaspoon kosher salt

- 1/2 teaspoon freshly ground black pepper

- 1/2 cup julienned fresh basil

In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.

Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and adjust for taste and serve cold or at room temperature.