Corn, Zucchini, and Tomato Salad

Just starting to see organic sweet corn available at the farmers market and also have just started harvesting some black cherry tomatoes from the garden.  This salad is a really simple, and really delicious side dish.  I made it to go along with lentil sloppy joes, yum!
On Cooking and Ingredients

Corn, Zucchini, and Tomato Salad
Makes about 4 cups

1 1/2 cups of sweet corn-it took 4 medium sized cobs to get this much corn
1 medium zucchini, chopped into 1/2 inch pieces
1 cup cherry or grape tomatoes sliced into quarters
small handful of fresh basil, chopped
1 T finely diced shallot

1 T white wine vinegar
1 t stone ground mustard
1 t agave or other sweetener
1 1/2 T olive oil
salt and pepper

Bring a large pot of water to a boil.  Drop in 4 peeled cobs of corn. Remove them from the water after no more than 90 seconds, give them a quick rinse under cold water, cut the corn from the cob and place into a medium sized bowl.  Add the zucchini, tomatoes, basil, and shallot. 

In a small bowl, whisk together the vinegar, mustard, agave, olive oil, and a dash of salt and pepper.  Pour over the vegetables and give it a stir.  Taste it and add more salt and pepper if you would like.