If you don't have a grill or grill pan, you can char the corn and tomatoes in a cast iron skillet. To char corn in a cast iron skillet, first shave the kernels from the ears of corn. Heat a tablespoon of olive oil in the skillet over medium-high heat. Once hot, add half of the corn kernels or as many that will fit in a single layer. Cook for 3-5 minutes, until charred in some spots. Repeat with the remaining corn kernels. To char cherry tomatoes in a cast iron skillet, heat the skillet over medium-high heat until it’s smoking. Add the 2 teaspoons of olive oil, followed by the cherry tomatoes. Cook until the tomatoes are charred in spots and are slightly wrinkled, 4-5 minutes, tossing the pan occasionally.