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1 Tbsp Hard, Salty Cheese, such as Parmesan or Pecorino, finely shredded
1 Tbsp Olive Oil
1 pint Cherry Tomatoes, cut in half
2 ears Sweet Corn, shucked
5 Basil Leaves, roughly sliced
Pepper
Sea Salt
Preheat oven to 375 degrees.
In ovenproof dish, combine tomatoes and olive oil. Season with pinch sea salt. Place tomatoes on bottom rack, and corn directly on top rack. Roast 25 minutes, turning corn and stirring tomatoes once.
Place corn on platter and spoon roasted tomatoes over it. Garnish with basil and cheese. Serve immediately.
