Chicken & corn salad

Ina's Fresh Corn Salad

5 earns of corn, shucked
1/2 cup small-diced red onion (1 small onion) - I have plenty of regular onions, so I will use that instead of the red
3 tbsp cide vinegar
3 tbsp good olive oil
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 cup julienned fresh basil leaves

In a large pot of boiling salted water, cook the corn just until the starchiness is gone (3 minutes.) Drain & immerse in ice water immediately to stop cooking and set the color. When the corn is cool, cut the kernels off the cob. Toss with all other ingredients except the basil. Just before servings, toss with basil. Serve cold or at room temp.

I don't think it can get any easier than this folks. With it, I am going to serve grilled chicken breasts. I have some kind of Asian rub I bought in the supermarket that I will use (not sure of the brand) so it will go nicely.

I am also considering making a nice cake for dessert. It will be a little back-to-school treat for me lol. Probably just going to use a cake mix, but will make my own frosting. Yum.