Heat a grill pan over medium-high heat. Place corn in the pan and cook, turning occasionally, until grill marks are visible, 8-10 minutes. Remove from heat and set aside. When cool enough to handle, use a sharp knife to shave off kernels from corn cobs.
In a large bowl, combine the apple cider vinegar, olive oil, salt and pepper; whisk until emulsified. Add corn kernels, onion and basil; stir to combine. Serve cold or at room temperature.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/grilled-corn-salad/