Grill the Corn Cob (12) until outsides begin to char. Shuck finished corn.
Into a mason jar, add Extra-Virgin Olive Oil (1/4 cup), Lime Juice (2 tablespoon), Balsamic Vinegar (3 tablespoon), Honey (2 1/2 tablespoon), Salt (1/4 teaspoon), Ground Black Pepper (1/4 teaspoon), and Crushed Red Pepper Flakes (1/4 teaspoon). Shake for a couple minutes to combine.
Into a large mixing bowl, add corn kernels, Red Onion (1/2 cup), Tomato (1), Fresh Basil (2 tablespoon), Salt (1/2 teaspoon), and Ground Black Pepper (1/2 teaspoon). Mix to combine.
Pour in the lime dressing. Mix to coat everything well.
Cover salad and let sit for 1 hour.