Have everything prepped, but in sep containers so it doesn't get soggy (the corn sitting in vinegar all night, for example) and the onions becoming meh and weird.

It should take like 30 sec to throw it all in one bowl if you already have it prepped, but separated.

I would prep everything and mix at the last minute. The onion can get intense if it sits for so long in the dressing.

I make corn salad a few hours ahead, but the day before is probably fine. As you said, just add the basil before serving.

It’ll be fine prepared ahead. Just a word of caution though- that’s a lot of corn and fiber.

Can I make this now to serve tomorrow? I’d add the basil at the last minute. Or is it better just to cook the corn tonight and assemble tomorrow?

https://barefootcontessa.com/recipes/fresh-corn-salad