Colorful Corn Salsa

Makes 4 1/2 cups (18 1/4-cup servings)

1 cup fresh or frozen corn kernels, thawed
2 medium tomatoes, chopped
1/4 cup chopped red onion (about 1/2 medium red onion)
1/2 cup chopped green bell pepper (about 1/2 medium bell pepper)
1/2 cup chopped orange bell pepper (about 1/2 medium bell pepper)
10 fresh basil leaves, chopped juice of 1 lime
3 tablespoons rice or cider vinegar