We’ve been having corn all summer, but this was the first time I decided to put some into a pasta dish. We took some leftover grilled corn and cut it off the cob, combined it with sweet end-of-summer cherry tomatoes and anchovies, and it was a perfect weekend lunch. The sweet corn and tomatoes combined with the salty bite of anchovies made the perfect complement to a light salad.
Grilled Corn Linguine
1/2 box linguine fine or your favorite long pasta
2 ears of corn, grilled in their husks, cut off the cob
2 cups cherry tomatoes
2 tablespoons extra virgin olive oil
1/2 onion, chopped
2 cloves garlic, minced
1/2 cup white wine
1/2 cup grated parmesan
Cook the pasta in salted boiling water a minute less than the package instructions. Meanwhile, saute the onion and garlic in a tablespoon of olive oil with the anchovies for 2 minutes. The anchovies will start to break up and the onion will soften. Add the corn and tomatoes and stir to combine. Deglaze the pan with the wine and add a little pasta cooking water. Add the linguine and cook for the final minute together. Add the parmesan and the olive oil and toss to combine.