1 pint cherry tomatoes, stems removed, cut in half
1 handful fresh sweet basil, chiffonade
2 tbsp unsalted organic butter
1 tbsp unfiltered olive oil
Freshly ground black pepper
In a sauté pan, melt the butter and olive oil on medium heat. Once melted, add the onion and stir to coat. Cook for 2-3 minutes, softening the onion. Add the corn and thyme. Stir and continue cooking for 5 minutes. Taste. Season with salt and pepper.
Remove the corn from the heat. Toss in the tomatoes and fresh basil. Stir. Taste and season with sea salt and pepper if necessary. Serve warm or at room temperature.