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1
Brush the corn liberally with olive oil and season well with salt and pepper.
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2
Grill, turning every few minutes, until light gold all over and cooked, about 12 minutes.
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3
Let cool and cut off the kernels.
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4
Discard the cobs.
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5
Core the tomatoes and cut a small X on the bottom of each.
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6
Brush with olive oil, season with salt and pepper, and place on the grill, X side down, away from direct heat.
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7
Cover the grill and cook until the tomatoes begin to soften but are not cooked all the way through (or they will melt through the grate!
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8
), about 15 minutes.
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9
Set aside until cool enough to handle, then peel.
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10
Cut the tomatoes in half crosswise and squeeze out the juice and the seeds through a sieve into a bowl.
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11
Reserve the juices and chop the flesh.
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12
Put the onions in the non-reactive medium bowl and toss with 2 tablespoons of the vinegar.
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13
Let marinate until the color changes, about 10 minutes.
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14
Add the chopped tomatoes, reserved tomato juice, onions, basil, and 13 cup olive oil to the corn.
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15
Toss well.
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16
Taste for seasoning and adjust with salt, pepper, and remaining vinegar.
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17
The salsa is best eaten the same day but will keep, covered and refrigerated, a day or so.
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18
Serve with tortilla chips or as a topping for tacos.
