fresh sweet corn, husked and on the cob
halved cherry tomatoes (red, orange, yellow)
olive oil
balsamic vinegar
salt
pepper
lime juice
lime zest
Place the corn on a baking sheet and drizzle with oil, salt, and pepper. Roast at 450◦F, turning every so often, until corn is cooked and beginning to color.
Meanwhile, do the same with the cherry tomatoes, drizzling with balsamic vinegar as well, roasting until tomatoes are blistering and beginning to soften.
Remove the corn from the cobs using a sharp knife and toss together in a bowl with lemon juice and zest. Taste and add any additional oil, salt, or pepper as needed.
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