Healthy Recipe: Summer Corn Salad

Bring a large pot of water up to a boil over high heat. Add corn and 1 tablespoon of salt; cook 5 minutes. 

Drain, rinse with cold water and let sit until cool enough to handle. 

Chill the onion slices. While the corn cooks, place the onion slices in a small bowl of ice water (this will mellow the raw onion’s sharp flavor). 

Take corn off the cob: In a large bowl, hold a corn cob upright by its pointy tip. Using a sharp knife, remove the kernels by cutting down the sides of the cob, letting the kernels fall to the bottom of the bowl. 

Repeat with remaining cobs. 

Drain the red onion slices and pat dry. 

Add the onions, tomato halves, mozzarella pieces, olive oil, lime juice, remaining 1/2 teaspoon salt and pepper to the corn; stir to combine. 

Taste for seasonings, adding more salt and/or pepper, if desired. 

Just before serving, add the thinly sliced basil to the bowl. 

Toss again and serve immediately.