Summer Corn Salad

I made this salad for 4th of July.  Corn = a summer staple.  But I don't like eating corn off the cob, so this recipe was perfect!

Prep time: 25 minutes
Cook time: 20 minutes
Servings: ~10
WW:  2 pts/serving

Ingredients:
6 ears corn, husked and cleaned
3 large tomatoes, diced (I used romas)
1 large onion, diced  (I used red)
1/4 cup chopped fresh basil
1/4 cup olive oil
2 tbs white vinegar
salt and pepper to taste

Instructions:

1. Bring a large pot of lightly salted (optional) water to a boil.  Add corn and cook for 7 to 10 minutes, or until desired tenderness.  Drain, cool, and cut kernels off the cob with a sharp knife.
2. In a large bowl, toss together the corn, tomatoes, onion, basil, oil, vinegar, salt and pepper.  Chill until serving.

So good.  So refreshing.  Perfect summer side dish!