Tomato Corn and Mozarella Salad

I'm slightly obsessed with the combination of tomatoes and corn right now.  Not sure why, but it certainly appeals to me in more ways than one.  They're both sweet, in season and just plain pretty to look at.
I had some fresh buffalo mozarella in my fridge that was crying out to be tossed in a salad and I wasn't in the mood for a straight up Caprese, although I would never turn it down.  That's when it came to me....add corn.  Why not?!  How could that not work?!  Well, it did and I loved it....I seriously loved it...so much so that I could eat that and nothing else.  Call me crazy.
I use a white balsamic but if you don't have have access to any, use a white wine vinegar and add a pinch of sugar.

Tomato Corn and Mozarella Salad

Serves 6-8

4 cobs of corn, kernels cut off
3 cups cherry tomatoes, sliced in half
4 oz fresh mozarella, cubed
2 tbsp white Balsamic vinegar
4 tbsp olive oil
1 tbsp shallot, finely chopped
salt & pepper
1/4 cup fresh basil, torn or chiffonade

Blanch the corn for about 45 seconds in boiling water to take the raw edge off.  Drain.  In a bowl combine the corn, tomatoes and mozarella.  Combine the vinegar, olive oil, shallot and salt & pepper to taste.  Pour over the salad.  Check for seasoning.  Add the basil and toss together just before serving.  Can be made 2 hours ahead.