Italian Tomato and Corn Salad

Peel husk back from corn, but do not remove.  Remove silk and pull husks back over corn.  Soak corn in a large bowl filled with water and 1 teaspoon salt for one hour.

After one hour, drain corn and grill in husks over medium-high heat until outside of husks are charred and kernels are tender, about 25 minutes, turning occasionally.  Remove from grill and cool.

In a jar with a  tight-fitting lid or a food storage container with a tight-sealing lid, combine vinegar, oil, garlic, basil, 1/2 teaspoon salt and pepper; shake well to blend.  Set aside.   

Discard husks and cut corn off cobs.  Please in a large bowl with tomatoes.  Toss gently with vinaigrette to coat.  Season with additional salt and pepper if desired.  Refrigerate until serving.

Serve with red and yellow tortilla chips.