Corn Salad

12 ears corn, husked and cleaned
2 large tomatoes, diced (I use grape tomatoes, sliced in half)
1 large red onion, diced
1/2 c. (or more) chopped fresh basil
1/2 c. (or less) olive oil
1/4 c. white Balsamic vinegar
sea salt and pepper to taste

1. Bring large pot of lightly salted water to a boil.  Cook corn in water for 7-10 min.  Drain, cool, and cut kernels off the cob with a sharp knife.
2. In a large bowl, toss all ingredients and chill until serving (at least 4-5 hrs).