Potato salad with tomatoes, corn and basil

Ingredients:

• 450 g small red potatoes, well washed
• 5 medium ears of corn (about 1.3 kg)
• 2 cups grape tomatoes, halved lengthwise
• 1 small red onion, peeled and thinly sliced ​​(about 1/2 - 3/4 cup)
• 1 large bunch fresh basil, washed and dried; leaves picked off
• 1/4 cup extra-virgin olive oil
• Juice of 2 large lemons
• 1 teaspoon coarse salt
• About 15 grinds of black pepper

Preparation:

1. Place the potatoes in a large saucepan of salted water and bring to a boil. Cook until tender when pierced with a fork, about 15 minutes. Remove the potatoes from the pan with a slotted spoon and place them in a bowl of ice water to stop the cooking.
2. Remove any husks and hair from the corn and break each cob in half. Cook in the same boiling water for 5-7 minutes until tender but not too soft. Transfer the cooled potatoes to a kitchen towel and pat dry. Transfer the corn to the same ice bath until cool. Cut each potato into quarters and place in a large bowl.
3. Remove the corn from the water and pat dry. Using a large knife, cut the kernels off the cobs. Add them to the bowl with the potatoes. Add the grape tomatoes, onion, and whole basil leaves. Add the olive oil and lemon juice and toss gently. Season with salt and pepper to taste. Serve immediately.