Corn, Basil & Tomato Salad

6 large ears white corn, husked

5 tablespoons olive oil

1 tablespoon finely chopped garlic

1/2 cup (packed) thinly sliced fresh basil

2 cups cherry tomatoes cut in half

3 tablespoons balsamic vinegar

Using large knife, cut corn kernels from cob.

Heat 2 tablespoons oil in heavy large skillet over medium-high heat.

Add garlic; sauté 1 minute. Add corn; sauté until just cooked through, about 5 minutes.

Remove from heat. Add half of basil.

Transfer corn mixture to large bowl.

Cool slightly, stirring occasionally.

Stir in tomatoes, vinegar, 3 tablespoons oil and remaining basil.

Season with salt and pepper. Cover; chill 3 hours or up to 8 hours.