corn and crab salad

This recipe is a simple and refreshingly light side dish

serves 4

1. Boil water in a large pot and add 3 ears of husked corn. Cook 2-3 minutes. Allow to cool then cut off kernels from cob.
2. Stir together:
the juice from 1/2 a lemon
several finely snipped basil leaves
a spoonful of mayo
dash of cayenne pepper
salt and pepper to taste
3. Add:
corn
1/2 lb lump crab meat
some halved cherry tomatoes.
top with additional basil and serve chilled