Tomino with Toasted Corn and Gratinated Cherry Tomatoes

Method

1. Cut the corn cob in half and boil in salted water for 7–10 minutes.
2. Meanwhile, prepare the cherry tomatoes: season with extra virgin olive oil, salt, marjoram, basil, and chili pepper.
3. Once the corn is cooked, drain and toast it in a pan with a drizzle of olive oil and a sage leaf, until lightly charred.
4. In a separate casserole, add a little olive oil, then the toasted corn and the seasoned cherry tomatoes. Cook briefly to combine flavors.
5. Cook the tomino cheese in a non-stick pan over medium heat until the inside is melted and the outside is golden.
6. Plate the tomino on a bed of lamb's lettuce (songino), top with the corn and tomato mixture, and garnish with fresh herbs. Serve immediately.