Place corn in a large pot of salted boiling water. Boil for 4 minutes and remove. When cool enough to handle, cut kernels from cobs; let cool completely. Add corn, tomatoes, basil and parsley to a large bowl. In a small bowl, combine oil, vinegar and whisk to emulsify. Season to taste with salt and pepper. Pour dressing over vegetables and toss to coat. Serve immediately.
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