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Grilled Corn and Tomato Pasta

Grilled Corn and Tomato Pasta
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Grilled Corn and Tomato Pasta will have you twirling your fork into the ultimate taste of the summer with smoky, sweet corn, and jammy burst tomatoes.

  • Author: Nicole Stover
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 4-6 1x
  • Category: Entree
  • Method: Sauteing
  • Cuisine: American

Ingredients

Units Scale
  • 1 pound spaghetti
  • 2 cups corn, about 3 ears
  • 4 cups grape or cherry tomatoes halved (about 24 ounces)
  • 1/4 cup olive oil
  • 1 large shallot, diced
  • 4 garlic cloves, thinly sliced
  • 1/2 teaspoon kosher salt, or to taste
  • 1/4 crushed red pepper flakes, or more to taste, plus additional for serving
  • 1/2 cup dry white wine
  • 2/3 cup Parmigiano-Reggiano finely grated, plus extra for serving
  • 2 tablespoons unsalted butter, cold
  • 1 cup reserved pasta water
  • 1/3 cup fresh basil, chiffonade, plus extra for serving
  • 1 teaspoon lemon zest
  • 1 teaspoon lemon juice
  • 2 balls burrata

Instructions

  1. Prepare your grill for direct grilling. Place the corn on the hot grates and rotate every minute or so until all sides are charred. Remove from the grill and let cool. Slice the kernels from the cob.
  2. Boil your pasta according to the directions for al dente. Drain, but reserve 1 cup of starch pasta water.
  3. Heat a large skillet over medium heat and add the olive oil. Add the shallots and allow them to cook until translucent, 2-3 minutes.
  4. Add the garlic and cook for 60 seconds.
  5. Stir in the tomatoes and spread them in an even layer. Sprinkle salt and crushed red pepper flakes over the top. Allow them to cook until they’ve released their juices, slumped, and become jammy, 8-10 minutes. Only stir occasionally.
  6. Pour in the wine and give it a stir. Allow the sauce to come to a simmer and cook for 2-3 minutes.
  7. Stir in the corn and spaghetti. Turn off the heat and stir in the basil, lemon zest, and lemon juice.
  8. Sprinkle the parmesan over the top. Add the butter and 1/2 cup reserved pasta water. Continue to fold and stir until the butter and cheese have melted. Add the additional 1/2 cup of pasta water if desired.
  9. Taste and add additional salt if desired.
  10. Break the burrata over the top. Season burrata with a pinch of salt. Garnish with additional parmesan, crushed red pepper flakes, and basil.

Notes

  1. Use any shape pasta you like such as bucatini, angel hair, or fettucine.
  2. If fresh corn isn’t in season, you can use frozen corn. Either add it at the same time you add the wine to the pasta or add it to the boiling spaghetti the last minute of cooking.
  3. If you don’t have a grill you can sauté the corn. 

Find it online: https://beachgirlgrills.com/grilled-corn-and-tomato-pasta/