- 1/4 cup white sugar
- 6 ears fresh corn, shucked and desilked
- 2 Roma tomatoes, seeded and diced
- 1 red bell pepper, minced
- 1 bunch green onions, thinly sliced
- 1/2 cup sour cream
- 1/3 cup mayonnaise
- 1/4 cup fresh basil leaves, cut into very thin strips
- 1/4 cup shredded Parmesan cheese
- 2 tablespoons cider vinegar
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- Fill a bowl with ice water. Stir sugar into a large pot filled with water; bring to a boil. Add corn; cook until kernels are softened, about 2 minutes. Drain and transfer corn to ice water until cooled; drain. Cut kernels from the cob with a sharp knife.
- Combine corn, Roma tomatoes, red bell pepper, and green onions in a bowl. Stir sour cream, mayonnaise, basil, Parmesan cheese, and cider vinegar together in a bowl until dressing is smooth; season with salt and pepper. Fold dressing into corn mixture. Chill in the refrigerator until flavors combine, 8 hours to overnight.