Steps:
- Cook corn ears: You can boil, broil or grill it -- it's good any of these ways. If broiling or grilling, brush ears lightly with olive oil first. Cook until tender, but don't overcook. After cooking, allow the ears to cool. Then using a knife and standing the ear on one end, cut down the outside all around the ear to remove the kernals. In a large bowl, gently combine corn kernels, red onions, 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 and tomatoes (optional). Taste for seasonings and serve at room temperature.
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