Corn, Tomato and Onion Salad

1-1/4 lbs. frozen corn

4 tomatoes, chopped

2 fresh sweet onions, chopped

2 Tbs. plus 2 tsp. balsamic or red wine vinegar

2 Tbs. olive oil

2 Tbs. water

1 Tb. basil, or 1/4 cup fresh, chopped

Place corn in a steamer basket over boiling water. Cover saucepan and steam 3 minutes. Transfer corn to a bowl and let cool. Combine remaining ingredients in a non-reactive bowl and toss. Stir in corn and season with salt and pepper to taste. Chill until ready to serve.