This salad was refreshingly light had a perfect combination of savory and sweet.
I generally don't make corn salads unless I have left over corn on the cob; however, you could substitute frozen corn if it's not in season.
Shuck the corn removing all of the hairs and place in a large pot. Add cold water and bring to a boil over high heat; then reduce heat to medium and let it simmer for 6-8 minutes.
Remove the corn from the pot and allow to cool.
Using a sharp knife, hold the corn upright on a flat surface(cutting board works fine) and cut off the kernels by slicing the knife downward.
Place the kernels in a bowl and add the peaches, basil vinegar and oil. Mix well and refrigerate until ready to serve.