# Components:
→ Vegetables
01 - 2 ears fresh corn, husked
02 - 1 cup cherry tomatoes, halved
03 - 2 tablespoons olive oil
04 - 1/4 teaspoon smoked paprika
05 - 1/4 teaspoon sea salt
06 - Freshly ground black pepper, to taste
→ Butter Base
07 - 1 cup (8 ounces) unsalted butter, softened
08 - 1 tablespoon fresh chives, finely chopped
09 - 2 tablespoons fresh basil, finely chopped
10 - 1 teaspoon lemon zest
→ Garnishes
11 - 2 tablespoons feta cheese, crumbled (optional)
12 - 2 tablespoons toasted pine nuts or pumpkin seeds
13 - Flaky sea salt, for finishing
14 - Fresh basil or microgreens
→ For Serving
15 - Slices of toasted baguette, crostini, or gluten-free crackers
# Directions:
01 - Preheat the oven to 425°F (220°C).
02 - Arrange husked corn and halved cherry tomatoes on a baking sheet. Drizzle with olive oil, then sprinkle smoked paprika, sea salt, and black pepper. Toss to evenly coat.
03 - Roast for 15 to 20 minutes, turning the corn halfway through. Remove tomatoes early if they start blistering. Allow to cool slightly.
04 - Carefully cut the kernels off the corn cobs and combine them with the roasted tomatoes.
05 - In a mixing bowl, whip softened butter with chopped chives, basil, and lemon zest until light and fluffy.
06 - Spread the herbed butter evenly over a large serving board or platter.
07 - Evenly distribute roasted corn kernels and tomatoes over the butter. Sprinkle crumbled feta, toasted pine nuts or seeds, flaky sea salt, and additional fresh herbs on top.
08 - Serve immediately alongside toasted bread, crostini, or gluten-free crackers for spreading and dipping.
