Preheat grill to High heat. Add corn cobs and tomatoes to the grill, cooking for 5 to 7 minutes. Remove from grill to a cutting board.

Once cool enough to touch, chop the tomatoes and remove corn kernels from the cobs. Set aside.

In a medium saucepan, bring the chicken stock for the risotto to a simmer; cover and keep warm over low heat.

In a large high side skillet, heat olive oil over medium heat. Add the garlic and cook until browned, about 1 minute. Stir in the rice and toast for 2 minutes. Add the wine and simmer until almost evaporated. Pour in approximately 1 cup of the hot stock. Cook, stirring constantly, until the stock has been absorbed. Repeat this process, adding 1 cup of stock at a time and stirring until the rice is tender. You may not need all the stock so test the rice between each addition. It should take approximately 25 to 35 minutes total.

Stir in parmesan cheese and butter until both are melted. Fold in tomatoes, corn, and basil. Season with salt and pepper to taste. Serve.