INGREDIENTS
1/4 cup
fresh basil leaves, torn
1/2 pint
Cherry or grape tomatoes halved
4
ears corn
3
Scallions, thinly sliced
1/4 tsp
Black pepper, ground
1 tsp
Salt
2 tbsp
Olive oil, extra virgin
2 tbsp
Butter, unsalted
1/4 cup
Ricotta salata, cubed