Corn, Peach, Tomato Over Grilled Polenta

Ingredients

• 5 ears corn, shucked
• 2 large or 3 small peaches, peeled, pitted, and chopped
• 2 medium-large tomatoes, chopped
• 1 small red onion, finely chopped
• 3 tablespoons flavorful extra virgin olive oil
• 1 to 2 tablespoons sherry vinegar (depending on how tart you like your dressing—i use 2)
• 16 to 20 bocconcini (small fresh mozzarella balls)
• salt and pepper
• 1 tablespoon olive oil
• one 1-pound ready-made polenta
• 15 to 20 large basil leaves