Step 1

Remove the husks from the corn. In a pot of salted, boiling water, blanch the corn for 3 minutes. Remove the corn, and place it in an ice bath (see notes).

Step 2

Meanwhile, whisk together the vinegar, honey, mustard, salt, and black pepper. Slowly drizzle in the oil, continuously whisking until incorporated.

Step 3

Add the red onion, microgreens, and basil to the vinaigrette. Set the mixture aside.

Step 4

When the corn has cooled, pat it dry and cut the kernels off of the cob. Add the corn to the vinaigrette and toss well. Season with salt and freshly cracked black pepper to taste.