2) Shuck the corn and break each ear in half. Cook in the same boiling water for 5 to 7 minutes until tender but not soft. Remove the cooled potatoes to a dish-cloth to drain. Immerse the corn in the same ice bath until cool. Cut each potato into quarters and place in a large bowl.
3) Remove the corn from the water and drain. Use a chef's knife to cut the kernels off each ear and add the kernels to the bowl of potatoes.
4) Add the grape tomatoes, onion, and whole basil leaves. Add olive oil and lemon juice and toss gently to combine. Season, to taste, with salt and pepper. Serve immediately.