2 ears corn, husks on
2 teaspoons plus 1/4 cup olive oil
Salt and pepper
2 tablespoons lemon juice
2 garlic cloves, minced
3 tablespoons chopped fresh basil
1 ripe beefsteak tomato, diced
Place corn, husks and all, on a plate in the microwave oven. Cook on high power about 3 minutes. Allow to cool, remove husks, and brush off silks with vegetable brush.
Whisk lemon juice, garlic, basil, and remaining 1/4 cup oil together in small bowl and season with salt and pepper.
Grill corn over a hot grill until soft and lightly charred, 5 to 6 minutes. Remove from grill, cool slightly, and cut kernels from cob. Combine corn, tomatoes, and dressing in medium bowl and season with salt and pepper. Serve hot or cold!