Summer in a Bowl

Take two cooked cobs of corn, kernels removed.  Add 1 1/3 chopped tomatoes (I like heirloom ones the best!), 1/2 to 3/4 cup chopped vidalia onions, and 15 to 20 chopped basil leaves.  Toss with 1 tablespoon olive oil and 1 tablespoon plus one teaspoon balsamic vinegar.  Season with salt and pepper.  Stir to combine.  Refrigerate for at least one hour and up to two days.  Enjoy the sweet taste of summer!