Heat the grill to medium high. Place the corn on the grill and cook, turning every 3 to 5 minutes, until all sides of the corn are cooked and light char marks form, 10 to 12 minutes. Remove from the grill and let cool to room temperature.
While the corn cools, place the onion and bell pepper in a bowl. Use a large sharp knife to slice the corn kernels from the cobs, and discard the cobs. You should have about 6 cups of grilled corn; it’s nice to leave some of the kernels attached to each other in little planks – it gives the salad some extra textural variety and eye appeal. Add the corn to the bowl.
Drizzle over the rice vinegar and olive oil, season with salt and pepper, and toss to combine. At this point you can refrigerate the salad for up to a day. Add the basil and toss right before serving.
Notes
Remove the corn from the grill and let cool to room temperature. Use a large sharp knife to slice the corn kernels from the cobs, standing the corn on its end and using a steady hand. Discard the cobs. It’s nice to leave some of the kernels attached to each other in little planks – it gives the salad some extra textural variety and eye appeal.