Corn with tomatoes and basil

Ingredients:

• 4 ears of corn, husked
• 2 tablespoons unsalted butter
• 2 cups assorted cherry and grape tomatoes, halved
• 2 tablespoons chopped fresh chives
• 1 tbsp chopped fresh basil

Preparation:

1. Cut the corn kernels off the cobs and transfer them to a medium bowl. Use the dull side of a knife to scrape each cob to release the corn milk into the bowl.
2. In a large skillet, melt 1 tablespoon butter over medium-high heat. Add the tomatoes and cook until softened, about 3 minutes. Stir in the corn, corn milk, 1 tablespoon water, 3/4 teaspoon salt, and a few grinds of black pepper and cook until the kernels are tender, 3 to 5 minutes.
3. Remove from heat and stir in the chives, basil, and remaining 1 tablespoon butter; stir to combine.