Fill a large pot and a medium sauce pot with salted water. Bring both pots to a boil. When the water is boiling, place the corn in one pot and the pastina in the other pot.

Cook pastina according to package instructions and boil corn until it is fork tender.

While they cook, cut cherry tomatoes into quarters and chop the cucumber into small pieces. 

Remove cooked corn from the pot and allow it to cool. Drain pastina and place in a large mixing bowl. Mix 2 tbsp olive oil in with the pastina and allow it to cool.

Cut the corn kernels off the cobs and mix the corn, tomatoes, and cucumber in with the pastina. Cut basil into ribbons and mix in.

Pour in 2 tbsp of olive oil and 2 tbsp of white balsamic vinegar. Toss again and season with salt and pepper to taste.