Bulgur and Corn Salad

Using a 1-quart saucepan, heat water to boiling over high heat. Stir in bulgur, heat to boiling. Reduce heat to low, cover and simmer until liquid is absorbed (approximately 10 minutes).

In the meanwhile, place corn on plate in microwave oven. Cook on High, rearranging corn halfway through cooking, 2 to 3 minutes. Cool slightly until easy to handle. With sharp knife, cut corn kernels from cob.

In a large bowl, with fork, mix the vinegar, oil, salt, and pepper. Stir in warm bulgur, corn, tomatoes, and basil until well combined. If not serving right away, cover and refrigerate up to 4 hours.