Bring large pot of water to a boil over medium high heat. Add corn and boil for 5 minutes. Drain and cool.

Chop tomatoes in quarters, squeeze out juice and seeds. Chop the seeded tomato quarters into a rough dice, pat with paper towels to remove moisture.

When corn has cooled, stand each ear up in a wide shallow dish and cut the kernels off with a chefs knife. Toss corn with tomatoes.

Finely mince basil, toss with tomatoes and corn along with olive oil, salt, pepper, vinegar, and cheese if using. Toss gently.