1In a pot of boiling water, cook corn for 2 to 3 minutes. Remove and set aside.2 Spray a grill pan or outside grill with nonstick spray and heat on medium-high heat. Grill corn for 10 minutes, turning every couple of minutes until all sides have grill marks. Remove from grill and set aside to cool.3 Once corn is cool enough to touch, use a paring knife to cut kernels off cob into a medium bowl. Be sure to cut very close to the cob to use as much corn as possible. Add tomatoes to bowl.4 In a small dish, whisk together olive oil, vinegar, and salt and pepper to taste. Add to corn and tomatoes and toss to mix.5 Before serving, add torn basil leaves and toss corn salad once more.

This is a nutritious and delicious summer recipe!