Ingredients

• 4 ears of corn, husked
• 2 tablespoons unsalted butter
• 2 cups assorted cherry or grape tomatoes, halved
• Kosher salt and freshly ground pepper
• 2 tablespoons chopped fresh chives
• 1 tablespoon chopped fresh basil

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Instructions

1. Cut the corn kernels off the cobs and transfer to a medium bowl. Using the back of the knife, scrape the cobs to release the corn milk into the bowl.
2. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add the tomatoes and cook until softened, about 3 minutes. Stir in the corn and corn milk, 1 tablespoon water, 3/4 teaspoon salt and a few grinds of pepper and cook until the kernels are tender,3 to 5 minutes. Remove from the heat and add the chives, basil and the remaining 1 tablespoon butter; toss to combine.