Grease a 9" pie plate, or 9" cast iron skillet with butter. Toast the corn by cooking it in a heavy skillet with oil for about 10 minutes, until it starts to pop and get a nice char.Scatter the cherry tomatoes over the bottom of the pan.
Preheat oven to 350F. Mix flour, eggs, milk, salt and pepper in a bowl. Add the corn, cheese and basil and pour batter over the tomatoes in the pan.
Bake 40-45 minutes until puffed and golden. Let rest 15 minutes before serving, so you don't burn your mouth biting into a hot whole cherry tomato!
Drizzle with balsamic reduction (optional).