Prep Time: 30 minutes
Preheat an oven to 375 degrees. In an ovenproof dish, combine the tomatoes and olive oil. Season with a pinch of salt. Place the tomatoes on the bottom rack, and the corn directly on the top rack. Roast for 25 minutes, turning the corn and stirring the tomatoes once.Place the corn on a platter and spoon the roasted tomatoes over it. Garnish with basil and cheese. Serve immediately.