First thing, measure out your oil and put it in the freezer. Cold oil helps keep your pesto nice and bright.
Slice the kernels from your corn cob and slice your tomatoes in half.
Prep the calamari. Leave the tentacles whole. I sliced the caps into strips, but cut them however you like.
Place garlic, basil, a few drops of lemon juice, and a pinch of salt in a blender.
Blend on high, adding oil slowly and stopping the blender to scrape down the sides every so often. Continue until you've got a fine purée and no more big pieces of basil.
Put a pan on high heat and pour in a little splash of olive oil. When your pan is hot, the oil almost beginning to smoke, toss in your corn. Sautée for a moment, adding a pinch of salt along the way, and then add your calamari. Sautée briefly, then add tomatoes. Remove from heat, add a pinch of oregano and squeeze in the juice from your lemon half.
Adjust your seasoning and lay this out on a plate. Finish by drizzling some of the pesto over the top.
