3 ears corn, husked and cleaned
1-2 tomatoes, diced
1 medium onion, diced
2 tbsp chopped fresh basil
2 tbsp olive oil
1 tbsp white vinegar
Salt and pepper to taste

1. Remove silk when shucking corn by using a damp paper towel for
collecting the silk. Moisten the paper towel and hold the towel against
the cob, moving the towel down the cob and allowing the silk to stick
to the towel. This method works well for removing small strands of
silk that often adhere to the cob after the leaves are removed. This
method protects the kernels.

2. Remove kernels by standing the ear of corn upright on a cutting
board. Using a sharp utility or chef’s knife, cut the kernels straight
down along the corn cob to free numerous rows of kernels at the
same time.

3. 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.

4. In a large bowl, toss together the corn, tomatoes, onion, basil, oil,
vinegar, salt and pepper. Chill until serving.

From allrecipes.com