Green Bean Salad with Corn, Cherry Tomatoes & Basil

• 3 cups fresh corn kernels (3 to 4 ears)
• Kosher salt
• 1 lb fresh green beans, trimmed and cut in half diagonally
• 1 small red onion, cut in half through the root end, root trimmed, and cut lengthwise into very thin slices
• 1 clove garlic
• 1/4 cup red-wine vinegar; more to taste
• 1/3 cup extra-virgin olive oil
• 1 pint cherry tomatoes, cut in half
• 1 cup roughly chopped fresh basil
• Freshly ground black pepper

Bring medium pot of water to boil. Add corn kernels and blanch for 1 min. Scoop out corn with a strainer; set aside. Season water with a generous amount of salt, return to boil, add beans, and cook until just tender, about 3 min. Drain beans and spread on baking sheet to cool.

Meanwhile, place onion in small bowl filled with ice water (which will crisp it and mellow its flavor). Using mortar and pestle or the flat side of a chef's knife, mash garlic to paste with pinch of salt. Put paste in small bowl (or keep it in the mortar) and whisk in vinegar. Let sit for 5 to 10 minutes and then whisk in olive oil.

Just before serving, drain onions. Put beans, corn, onions, cherry tomatoes, and basil in a large bowl. Season with salt and pepper and toss with vinaigrette. Taste again and add more salt, pepper, or vinegar if needed. Serve right away.