Summer Pasta With Corn, Tomatoes, And Basil - cooking recipe

Ingredients

2 ears corn (steamed or grilled)
1 lb firm ripe tomatoes, peeled if desired, seeded, and diced
2 garlic cloves, minced
salt
fresh ground black pepper
1 -2 tablespoon extra virgin olive oil
2 teaspoons balsamic vinegar
12 large basil leaves, slivered
3/4 3/4 lb penne or 3/4 lb rigatoni pasta

Preparation

Strip the kernels from the ears of corn and toss with the tomatoes in a large bowl.
Add in the garlic, salt and pepper, olive oil, and basil; taste and add balsamic vinegar, if desired.
Let sit at room temperature for 15 minutes or longer.
Meanwhile, bring a large pot of water to a boil.
Add in 1 tablespoon salt; gradually add the pasta; stir to make sure the pasta doesn't stick to the bottom of the pan.
Cook until al dente, firm to the bite, and drain.
Toss the pasta with the tomato/corn mixture; serve.