Looking for another way to enjoy our amazing sweet corn?
Set oven to broil and place the tomatoes, olive oil and garlic in a small oven-safe skillet or dish. Season with salt and toss to coat. Broil for 10-15 minutes, checking every 5 minutes. If the tomatoes are blistering within 5 minutes, lower the rack. Tomatoes should be both “blistered” and “jammy”.
Remove the pan from the broiler and stir in a handful of fresh basil.
Meanwhile, shuck the corn and remove silks. Working over a large bowl, grate the kernels off the cob using a coarse box grater or cheese grater. This creates a very wet, course, pulpy mixture.
Melt the butter in a small saucepan over medium heat. Add the grated corn and season with a pinch of salt. Simmer over low heat, stirring frequently to prevent browning for 3-5 minutes. The mixture is ready when it just begins to thicken and set.
Spoon the polenta into a serving bowl. Top with tomatoes, parmesean cheese and fresh cracked pepper.
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