1. Use a sharp knife to cut the kernels off the cobs. In a large bowl, combine the corn, snap peas, tomatoes, cilantro, mint, vinegar, oil, sugar, and basil.
2. Season with salt and pepper and toss to mix well.
Note: This salad can be made up to 5 hours in advance. Cover and store in the fridge.
Original recipe was taken from: https://www.joyofkosher.com/