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1
Prepare a medium-hot grill.
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2
The coals should be ashed over, with no visible flames.
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3
While the grill is heating, prepare the corn and tomato mixture.
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4
Use a sharp knife to cut the kernels from the ears, scraping and saving any of the liquid from the cobs with the kernels.
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5
Strip the marjoram leaves from the stems, reserving the stems for another use.
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6
In a large skillet, heat 1 tablespoon of the olive oil and the butter over low heat.
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7
Add the shallot with a pinch of salt and cook, stirring occasionally, until soft and golden, about 8 minutes.
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8
Add the corn and its liquid, the marjoram leaves, and salt and pepper to taste.
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9
Raise the heat to high and cook, stirring frequently, about 2 minutes.
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10
Add the tomatoes and cook just until they are warm but do not break down, 1 to 2 minutes.
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11
Remove from the heat and keep warm.
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12
Season the squid with salt and pepper and toss with the remaining 1 tablespoon olive oil.
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13
Grill over the hot coals, turning once or twice, until the squid is opaque and shows a few grill marks, 2 to 3 minutes total.
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14
Avoid overcooking, as the squid will become tough.
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15
Divide the corn and tomato mixture among 4 warmed plates.
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16
Top each with grilled squid and a drizzle of olive oil and serve.
