Fresh Corn and Tomato Salad

6 ears of corn
2 tablespoons olive oil
1 tablespoons olive oil
1 tablespoon finely chopped garlic
1/2 cup packed julienne fresh basil leaves
1 tablespoon olive oil
12 cherry tomatoes, halved
2 tablespoons balsamic vinegar
Salt and Pepper to taste

Cut corn kernels from cob.  Heat oil in a large skillet. Saute corn and garlic about 5 minutes until tender.  Remove from heat.  Add basil and mix well.  Transfer mixture to a large bowl.  Cool slightly, stirring occasionally.  Add oil, tomatoes and vinegar.  Mix gently.  Sprinkle with salt and pepper.  Cover and refrigerate until ready to serve.
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