This recipe truly highlights two of summer’s best offerings: corn and tomatoes. For best results, never refrigerate your tomatoes - the cold will ruin both their flavor and texture.
Rioja Pairing: The bright acid from the tomatoes and lime juice in this dish would pair well with an unoaked white Rioja. White Riojas that undergo stainless-steel fermentation but have no oak contact tend to be bright and refreshing summer quenchers.
Preheat oven to 450 degrees. In an oven-safe pan or casserole dish, combine grated corn and reserved liquid. Bake until no more liquid remains and the top is crusty and brown, about 25 minutes.
Meanwhile, in a small bowl, mix together tomatoes, basil, mint, 2 tablespoons olive oil and salt to taste; set aside.
Remove corn from oven. While corn is still hot, add lime juice, butter or olive oil, paprika and salt; mix well.
Garnish with tomato mixture right before serving, either hot or at room temperature.