Heat a large nonstick skillet over medium-high heat, coat with cooking spray. Add tomatoes and cook for about 5 minutes or until tomatoes release juices. Combine sugar, salt and pepper; sprinkle over tomatoes; cook 2 more minutes. Drizzle with vinegar and cook about 30 seconds to 1 minute.
Transfer tomato mixture to a serving bowl. Add corn, onion and basil and toss gently. Can be served immediately warm or chilled. I added the corn in the serving bowl, but you could also add the corn earlier in the pan. The recipe makes approximately 3-4 servings.