5 ears of corn, cooked & cooled
1/2 diced small red onion
3 Tbsp Tubby Olive Red Wine Vinegar
3 Tbsp Tubby Olive Basil Olive Oil
1/2 tsp kosher salt
1/4 tsp fresh ground black pepper
1/2 cup julienned fresh basil

Cut kernels off cob after corn has cooled.  Toss kernels with all ingredients except basil.  Refrigerate 30 minutes or up to two hours before serving, letting flavors incorporate.  Before serving, add basil and toss lightly.  Serve cold or at room temperature.