In a large pot of boiling slated water, cook the corn for 7 minutes. Drain and allow to cool, then cut the kernels off the cob.
Toss the kernels, red onion and red pepper into a large bowl. If you're planning to serve it right away, toss the basil in, otherwise its best to throw it in last minute before you serve it and prevent wilting.
In a small bowl, mix together oil, vinegar, hot sauce, salt and pepper.
Add dressing to salad and toss to coat.
This is great served cold or at room temperature.
Recipe by Life at Cloverhill at https://lifeatcloverhill.com/2011/08/fresh-corn-salad.html