Corn and Basil Salad

6 ears corn
1 bunch basil, chopped
1/2 cup olive oil
Salt and pepper to taste
1 tsp butter
3 summer squash, small diced
2 cloves garlic, diced
1 bunch green onions, sliced
2 tbsp red wine vinegar

In a large bowl, shuck corn and slice kernels away from the cobs. Set aside. In a small bowl, combine
basil and oil until well blended. Season with salt and pepper. Set aside. In a medium pan, heat butter and sauté squash with garlic until it begins to brown and is still crisp. Remove from the pan and add to a large bowl with corn. Add green onions. Drizzle basil oil over and toss to combine. Add vinegar and season with salt and pepper.

Source: Placer County Real Food