Scrambled Eggs With Fresh Corn, Goat Cheese, And Oven-Roasted Tomatoes

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2 thick slices of tomato (1/4 to 1/2 inch thick)

olive oil

salt and pepper

1 medium ear corn, with the husk still on

1/2 tablespoon unsalted butter

2 eggs, beaten

2 ounces goat cheese

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