Fresh Corn Salad

2 cups of corn kernels (from 4 ears, steamed)
1/2 cup diced red onion
Cider vinaigrette dressing (see below; or use 3 Tbsp of any other vinaigrette)
1/2 cup fresh basil leaves, chopped

Cider Vinaigrette Dressing:
1.5 Tbsp olive oil
1.5 Tbsp cider vinegar
1/2 tsp kosher salt
1/2 tsp ground black pepper
1/4 tsp garlic powder


In a large bowl, combine corn kernels and red onion. Gently toss with the dressing. Refrigerate for 30 minutes to let flavors combine. Just before serving, toss in the fresh basil.

Adapted from Penzeys Spices, Harvest 2009 catalog