Blackberry and Corn Salad

4 ears of fresh corn, husks removed
olive oil
1 pt. fresh blackberries, rinsed & well drained
2 Roma tomatoes, cut into 1/4" dice
1/4 C. finely chopped red onion
1 garlic clove, pressed or finely minced
2 Tbsp. basil leaves, stacked, rolled tightly, & thinly sliced
juice of 1 lime
1 tsp. pomegranate molasses or real maple syrup
sea salt & freshly ground black pepper

Preheat oven to 450 degrees. Rub the corn lightly with olive oil and arrange on a baking sheet. Roast for 20 min., turning halfway through. Roast a few minutes longer for more carmelization (and flavor). Set the corn aside until cool enough to handle, then slice kernels off the cobs and transfer to a large bowl. Add the blackberries, tomatoes, onion, garlic, and basil. Set aside.
In a small bowl, whisk together the lime juice and pomegranate molasses. Drizzle over vegetable mixture and toss lightly. Add salt and pepper to taste and toss gently once again. Cover and allow flavors to marry 30 min. or refrigerate and remove from the refrigerator 30 min. prior to serving.