In a large pot, partially filled with water, bring water to a rolling boil. Add the corn kernels to the boiling water. Bring water back up to a boil; immediately remove from heat and drain corn in a colander in your sink. Run cold water over the corn in the colander to stop the cooking process; drain the corn thoroughly.
In a large bowl, gently combine corn kernels, red onions, vinegar, olive oil, salt, and pepper. Adjust seasonings to taste.
Refrigerate the salad until approximately 1/2 hour before serving. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.
Makes about 4 or 5 servings.
Per Serving - 9 fat grams, 30.6 carbohydrate grams, 156 calories, 2.8 WW points
** To make chiffonade: Stack basil leaves, then cut across the stack to make small "ribbons."
Fresh Corn Salad Recipe: https://whatscookingamerica.net/Salad/CornSalad.htm