Spread the corn out on a foil lined baking sheet and dry with a kitchen towel. Drizzle with olive oil and toss to coat. Broil for 4-5 minutes, watching closely at the end so that the corn browns, but does not burn.
Toss the corn with tomatoes, basil, red wine vinegar, Dijon, salt and pepper. Taste and adjust seasonings accordingly.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/tomato-and-fire-roasted-corn-salad/