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For dressing, mix vinegar and garlic in large bowl. Whisk in oil, then basil. Season with sea salt and pepper, to taste.Heat sauté pan or grill on medium-high. When hot, place corn in pan or over heat. Using tongs, rotate ears every few minutes until lightly browned or charred. Baste with a little olive oil, as needed. Allow corn to cool; then cut kernels off cobs into large bowl. Add tomatoes. Toss with enough vinaigrette to coat. Season salad with more sea salt and pepper, if needed.