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4 servings
Ingredients:
6 ears corn, husked and cleaned3 large tomatoes, diced1 large onion, diced1/4 cup chopped fresh basil1/4 cup olive oil2 tablespoons white vinegar salt and pepper to taste
Instructions:
Bring a large pot of lightly salted water to a boil.Cook corn in boiling water for 7 to 10 minutes, or until desired tenderness. Drain, cool, and cut kernels off the cob with a sharp knife.In a large bowl, toss together the corn, tomatoes, onion, basil, oil, vinegar, salt and pepper. Chill until serving.
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