Preheat the oven to 400° F
Remove husks and silks from corn and give them a rinse.
Wrap in foil and lay on a baking sheet
Roast for 20-25 minutes
Allow the corn to cool and remove the corn kernels from the cob using a knife.
Place the corn and the heirloom tomatoes in a mixing bowl.
Add a handful of julienned basil to the bowl and the chopped garlic.
Add 1 tbsp olive oil and 2 tbsp of a good quality balsamic vinegar and season with sea salt.
Mix well. Give it a taste and add more olive oil or balsamic vinegar if desired.
Allow to sit for 10 minutes before serving for the flavors to blend.