1. Preheat oven to 475°.
2. Remove husks from corn. Scrub silks from corn.
3. Cut kernels from ears of corn. Place corn in a single layer on a jelly-roll pan coated with cooking spray. Bake at 475° for 15 minutes or until slightly charred, stirring every 5 minutes. Remove corn from pan; let cool.
4. Combine corn, tomato, and remaining ingredients, stirring well.