Cook the edamame according to package instructions and set aside. In the meantime, dice the tomatoes, basil, and garlic.

Bring a large pot of water to a boil, then add the corn kernels to the pot and cook for 12 minutes, until bright yellow and cooked through. Remove the corn from the pot and allow to cool slightly, then cut the corn kernels from the ear and discard the cob.

In a large bowl, mix together the prepared edamame, corn, tomatoes, garlic, vinegar, olive oil, salt, pepper, and fresh basil. You may serve the salad immediately, but it's best to allow it to chill for 30 minutes to absorb flavors.