INGREDIENTS
2
ears sweet corn (I used Peaches & Cream), shucked and halved
1
large sweet potatoes, peeled and cut into 1" pieces
1/2 pint
cherry tomatoes, quartered
1/2
medium red onion, sliced
1/3 cup
fresh basil, chiffonade or full leaf if small leaves
2 tbsp
extra virgin olive oil
2 tbsp
fresh squeezed lemon juice
1/2 tsp
Kosher salt
Ground Black pepper