Tomato, Basil, Corn Salad

3 tablespoons extra-virgin olive oil 1 1/2 tablespoons freshly squeezed lemon juice 3 garlic cloves, finely chopped 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 4 ears cooked corn, kernels sliced from cob 1 cup cherry/grape tomatoes, halved 1/3 cup chopped fresh basil

In a large bowl, whisk the olive oil, lemon juice, garlic, salt, and pepper. Gently toss cooked corn, tomatoes, and basil. Top with dressing. Mix well.