Use a sharp knife and slice the bottom off of the unshucked ears of corn. Place them in the microwave, two at a time.
Cook on high for three minutes. Let the corn cool slightly and, using a potholder or dish towel, squeeze at the top. The husk and silk will slip off. Set aside and repeat with the other ears of corn.
When the corn is cool, cut the kernels off the cob with a sharp knife. Cut downward, as close to the base of the kernels as possible, but don't cut into the cob. Turn the ear of corn and repeat all the way around until all of the kernels have been removed.
Combine the cider vinegar, olive oil, and salt and pepper in a medium-size bowl. Mix well. Add the onion and corn kernels and toss to combine.
Just before serving, add the basil and stir to combine. Serve immediately.
Notes
To cook the corn on the stove instead of the microwave. To do this, shuck it first to remove the husk and silk, then place it into a large pot of boiling water over high heat. Cover the pot and turn the heat down to medium. Cook for 4-6 minutes. Drain.You can also cook the corn on your grill. To do this, shucked it first, then place it directly on the grill grate over a medium-hot fire and cook for eight to ten minutes, turning occasionally.I don't recommend frozen or canned for this recipe. Fresh is the best!The sugars in sweet corn start converting to starch the minute it's picked. So try to purchase it the day you plan to make this dish. If you have to store it, leave it in the husk and keep it in your refrigerator crisper drawer.