Hatfield corn salad
Made from Connecticut River Valley corn
Boil 6 ears for 2 minutes, cool in ice bath. Cut corn from kernel and use back of chef's knife to get corn milk from cobs.
Toss in bowl with 1 red onion finely diced, 1/2 cup shredded fresh basil, 3 tbsp red wine vinegar, 3 tbsp olive oil, salt and pepper to taste.
Refrigerate and serve.