For obvious, basil-and-corn-related reasons, this salsa is best on wonderfully hot summer days.
Bring a large pot of water to a boil, add the shucked corn, and boil for 3 minutes.
While the corn is boiling, prepare a large bowl of ice water.
After 3 minutes, drain the corn, then immerse it in icy water to halt the cooking process.
When the corn is cool, cut the corn kernels off the cob.
Combine the corn with the rest of the ingredients and serve.
Serving Size ¼ cup
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.