A corn salad, with a kickprovided by pickled shallots, pays tribute to Indiana corn country.
Set the shallots aside in a small bowl. Bring vinegar and sugar to a boil in a small saucepan, stirring until sugar is dissolved. Pour over shallots; let cool.
Heat 2 tablespoons oil in a large skillet over medium heat until hot but not smoking. Cook corn, stirring, until just tender, 3 to 5 minutes. Transfer to a large bowl with bell pepper and jicama; toss.
Transfer shallots to corn mixture with a slotted spoon; reserve vinegar. Add remaining 2 tablespoons oil, lime juice (to taste), and basil. Add reserved vinegar to taste. Season with salt and pepper.