Labor Day may be one sign that Summer is over but Suzy doesn't want to say goodbye to this Summer Salad!

Fresh Corn Salad
8 ears corn, shucked
3/4 cup finely diced red onion (about 1 onion)
5 Tbsp. cider vinegar
5 Tbsp. olive oil
3/4 tsp. kosher salt
Freshly ground black pepper
3/4 cup thinly sliced fresh basil leaves

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

In a large bowl, toss kernels with red onion, vinegar, olive oil, salt, and a good amount of pepper. Just before serving, toss in fresh basil; adjust seasoning to taste. Serve cold or at room temperature.

Adapted from Ina Garten and The Barefoot Contessa Cookbook