Combine the corn, onion, tomatoes and basil in a medium size bowl. Pour the vinegar and olive oil over the top. Season with salt and pepper and stir until combined.
Cover and refrigerate at least 10 minutes before serving.
My favorite way to cook my corn is on the grill. Simply wrap in foil and cook for 10 minutes, turning occasionally. Quick tip for cooking corn in the microwave: Place a wet paper towel around the corn and cook in the microwave for 5-7 minutes. You can also used canned corn for this recipe, but it won't taste quite as fresh.