Instructions:

1. Stack basil leaves
2. Cut across the stack to make small “ribbons”

1. Scrape the corn kernels from the ears of corn by using a sharp kitchen knife and a large cutting board
2. Cut off the stem end to give a flat base
3. Hold the ear, tip end up, then cut downward, removing a few rows at a time

1. In a large pot, partially filled with water, bring water to a rolling boil
2. Add the corn kernels to the boiling water
3. Bring water back up to a boil; immediately remove from heat and drain corn in a colander in your sink
4. Run cold water over the corn in the colander to stop the cooking process; drain the corn thoroughly

1. In a large bowl, gently combine corn kernels, red onions, vinegar, Extravagonzo Roasted Garlic Culinary Oil, salt, and pepper
2. Adjust seasonings to taste
3. Refrigerate the salad until approximately ½ hour before serving
4. Just before serving, toss in the fresh basil
5. Taste for seasonings and serve cold or at room temperature