Preheat oven to 475°.
Remove husks from corn. Scrub silks from corn.
Cut kernels from ears of corn. Place corn in a single layer on a jelly-roll pan coated with cooking spray. Bake 15 minutes or until slightly charred, stirring every 5 minutes. Remove corn from pan; let cool.
Combine corn, tomato, and remaining ingredients, stirring well. NOTE: Plum tomatoes are a good substitute if you don't have ripe summer tomatoes.