Cook corn using your preferred method (boil, grill, roast).

Allow corn to cool.

Remove kernels from the corn.

Place potatoes in a large pot.

Add enough water to cover the potatoes.

Bring to a boil.

Cook until potatoes are easily pierced with a fork (15-20 minutes).

Drain the potatoes.

Let potatoes cool until you can handle them (but they should still be warm).

Cut potatoes into quarters or bite-sized pieces.

Halve the cherry tomatoes.

Put white wine vinegar, olive oil, basil leaves, salt and black pepper in a blender or food processor.

Process until the mixture is emulsified, forming the basil dressing.

Combine the potatoes, tomatoes, and corn kernels in a large bowl.

Pour the basil dressing over the salad.

Toss gently to combine.

Serve immediately.