Image credit to: Chris McIntosh for Boston Organics
1. Grease a 9" pie plate, or 9" cast iron skillet with butter. Toast the corn by cooking it in a heavy skillet with oil for about 10 minutes, until it starts to pop and get a nice char. Scatter the cherry tomatoes over the bottom of the pan.
2. Preheat oven to 350°F. Mix flour, eggs, milk, salt and pepper in a bowl. Add the corn, cheese and basil and pour batter over the tomatoes in the pan. Bake 40-45 minutes until puffed and golden.
3. Remove from oven and let rest 15 minutes before serving, so you don't burn your mouth biting into a hot whole cherry tomato!
Drizzle with balsamic reduction (optional).