Summer Corn and Tomato Salad

Summer Corn and Tomato Salad with Buttermilk Dressing 6 ears of butter and sugar corn or silver queen (a variety of white corn) 1 small red onion - fine dice 12 - 14 cherry tomatoes - halved 1 tbsp. fresh basil - minced salt and black pepper - to taste sugar to taste - optional buttermilk dressing (recipe below) After you shuck the corn and remove the silk cut off the stalk end of the cob so you have a flat end to strip the corn off the cob after it cooks. In a pot large enough to hold all the cobs of corn, bring salted water up to a boil over high heat. I usually add in a sugar spoon amount of sugar to the water as well. That's optional. Your pot should contain enough water so you do not scorch the corn. Probably a third of the way up the pot up to no more than one half way up. One the water boils, place the cobs in the water using tongs. Cover and turn the heat down to medium and cook for about 15-16 minutes. You still want a crunch to the corn. Remove the corn from the pot and place on a platter or cookie sheet to cool down. While the corn is cooling, chop your onion, slice the tomatoes and mince the basil. Then make the dressing. When the corn is cooled down, take a long sharp knife and remove all of the kernels. Let the chunks that fall remain in chunks. To a large bowl add the corn, onion, basil and tomatoes. Salt and pepper to taste. Combine all of this with the buttermilk dressing. Don't over do the dressing. You can always refrigerate the remainder of the dressing in an airtight container. Buttermilk Dressing: 1/2 cup buttermilk 3 tbsp. mayonnaise 2 tbsp. apple cider vinegar 1/4 tsp. salt 1/8 tsp. black pepper juice of 1 lemon (about 1 tbsp. or so) 1 tsp. white sugar 1 large clove garlic - minced In a bowl combine and whisk together all of the above ingredients. That's it!