1In a small bowl, whisk 4 tsp. oil, lime juice salt and pepper; set aside.
2In a large skillet, cook and stir corn in remaining oil over medium-high heat until tender. Transfer to a salad bowl; cool slightly. Add the tomatoes, cucumber, onion and basil. Drizzle with dressing and toss to coat.
3Let stand for 10 minutes before serving or refrigerate until chilled. Sprinkle with cheese just before serving.