Summer Corn and Tomato Pasta

Ingredients

1 lb pasta
1 T olive oil
2 cloves of garlic, smushed
3-5 cobs of corn, kernels cut off
1 pint cherry tomatoes, halved
1/4 cup chopped fresh basil
sea salt
1 ball fresh mozzarella (optional), diced, or 1 package bocconcini

Directions

Boil pasta in large stockpot according to package directions; drain. Return stockpot to stove over medium heat. Add oil and garlic; saute for a minute or so until garlic is golden but not brown. Add corn and saute for a few minutes until corn is slightly browned. Return drained pasta and mix in. Mix in tomatoes and basil. Add sea salt to taste. Stir in mozzarella, if using, and serve.