Scallions and basil add a flavor twist to summery corn salad.
Heat a large skillet over medium heat, and add 3 tablespoons olive oil. When oil is hot, add corn, salt, and pepper, and cook for 5 minutes, until just cooked and no longer starchy. Remove from heat, and stir in red onion, scallion, cider vinegar, and remaining 2 tablespoons olive oil. Allow salad to cool; stir in basil before serving. Serve cold or at room temperature.