- In a large frying pan, heat oil over medium-high heat. Stir in onion and saute until soft and translucent. Add corn and stir often just until tender to bite (about 5 or 6 minutes).
- Pour corn and onions into a large bowl. Stir in tomatoes, basil and vinegar. Add salt and pepper to taste. Sprinkle feta cheese over salad and serve either warm or room temperature.
NOTE: A typical ear of corn yields about 1 cup of kernels. Using a large, sharp knife, cut off and discard the stem. Holding each ear upright, shear off the kernels close to the cob. Discard ear, husks and silks.
Serves 4 to 6.