1. Boil corn as you normally would, then let sit in fridge to cool off. (try to use the sweetest corn you can) (the longer you boil the more easily the kernels come off in the end)
2. Use the ample time of the cooking and cooling of the corn to Chop the onion as fine as you can without crying your eyes out. ( I use about ½ a red, but if you really like the sweet onion, please feel free to add onion for added flavor)
3. Once you can not take the crying eyes anymore, throw the onions in a big bowl and cut off your now cool corn kernels into the bowl as well and mix.
4. Drizzle on you vinegar while mixing the corn and onion together. (I use ½ a cup of vinegar, but I also like vinegar a lot so if you not a fan, may I suggest using a bit less)
~This is a great side dish for a twist on summer barbeques. It’s a light sweet salad that is sure to satisfy the hungriest of bellies, while keeping the actual sugar content down.
~As a side this amount can feed up to 6.
~If you would like to use canned corn instead get sweet kernel corn and use 3 15oz cans.