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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 serve cold or at room temperature.
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