Tomato, Corn, and Basil Salad

In a salad bowl mix together the oil, vinegar, and salt. Peel and mince the shallot. Add it to the dressing and stir to combine. Husk the corn and use a sharp knife to cut off the kernels (you can do this into a separate bowl and then add to the dressing, or cut them directly into the bowl with the dressing). As always when cutting corn kernels from the cob, be careful not to cut too deep: If you have a sharp knife and meet any resistance at all, you're cutting too deep and may end up with tough, woody knobs at the end of the kernels. To prepare the tomatoes, use a sharp knife to cut out the stem end and core underneath. Cut the tomatoes in half along the equator, squeeze out and discard the seeds and extra juice, and chop. Add to the bowl with the corn. Toss the corn and tomatoes with dressing. Slice the basil into thin strips (called chiffonade). Sprinkle the salad with the ribbons of basil and serve. The salad will keep for a few hours topped with the basil or 2 to 3 days without the basil (sprinkle the basil on top just before serving).