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Tomato & garlic confit corn on the cob

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Ingredients

  • 6 ears of corn
  • 1 cup cherry tomatoes
  • 1 head of garlic
  • Enough olive oil to cover the garlic & tomatoes
  • About 1/2 stick of butter softened
  • A few scallions
  • Parmesan or Asiago cheese grated
  • Salt
  • Pepper
  • Red pepper flakes

Instructions

  • Preheat oven to 250. Peel garlic and wash tomatoes. To a large cocotte or oven safe glass dish, add garlic and tomatoes. Cover with oil and season with red pepper flakes, salt and pepper. Cover and bake in the oven for about 2 hours or until softened and bubbly. Let it cool.
  • Transfer tomatoes and garlic to a foot processor along with the butter and blend. Season with salt and pepper and taste test.
  • Shuck corn and add to boiling water for about 2-3 min. Remove and brush on the tomato garlic confit. Sprinkle with cheese and chopped scallions. Enjoy!