In a large bowl, place tomatoes, corn, onion, 2 cloves of the garlic, 2 tablespoons of the vinegar, 2 tablespoons olive oil, 1 tablespoon of salt and 1/2 tablespoon of pepper. Tear the basil leaves over the tomatoes, toss well, and set aside.

In a medium-sized bowl, tear the bread into 2-inch chunks. Drizzle 1/4 cup olive oil and the other 2 cloves of garlic over the bread. Season with 1 tablespoon salt and 1/2 tablespoon of pepper. Toss the bread to evenly coat and adjust seasoning to your liking. On a baking sheet, spread bread chunks in a single layer and bake until the croutons are golden brown on the outside, about 10-12 minutes.

Remove from the oven onto a platter. Pour tomato mixture over the croutons and toss. Drizzle a little olive oil and the remaining 2 tablespoons of balsamic vinegar over the top along with a few torn basil leaves and serve immediately.