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Summery Grilled Corn Linguine

Posted by on August 30, 2012

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

6 anchovies

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.

2 Responses to Summery Grilled Corn Linguine

  1. apuginthekitchen

    I have all the components, this sounds delicious. Never thought of pairing corn and pasta. Delicious.

  2. Sophie33

    Yum Yum Yum! I can use home grown red cherry tomatoes from my own garden in here! :) Tasty food!

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