Using large knife, cut corn kernels from cob. Heat 2 tablespoons olive oil in large heavy skillet over medium-high heat. Add garlic. Sauté 1 minute. Add corn and sauté until just cooked through, about 5 minutes. Remove from heat; add red onion and half the basil.
Transfer corn mixture to a large bowl. Cool slightly, stirring occasionally. Stir in tomatoes, vinegar, remaining 3 tablespoons olive oil, TABASCO® Green Sauce and remaining basil. Season with salt. Cover. Chill 3 hours.
Note: Six ears of corn yield about 3 cups corn kernels.
Makes 8 servings.