Corn with Tomatoes and Herbs

• 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

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

corn, unsalted butter, assorted cherry, kosher salt, fresh chives, fresh basil

Taken from www.foodnetwork.com/recipes/food-network-kitchens/corn-with-tomatoes-and-herbs.html (may not work)