2 oz olive oil
3-4 cloves garlic
1 pint cherry tomatoes
4-6 cobbs corn
1 handful fresh basil
to taste salt and pepper
Shuck corn cobbs and wash to remove hair.
Shave corn kernels off Cobb with a knife.
Mince garlic and saute in olive oil until golden brown.
Cut cherry tomatoes in half and add to sautéed garlic.
Add corn to sautéed tomatoes and garlic.
Cool until corn is hot and tomatoes have cooked down a little.
Slice basil and add to corn mixture.
Add salt and pepper to taste.