this grilled corn and tomato pasta is basically summer in a bowl. aaaaand it comes together in about 20 minutes, all the while *barely* heating up your kitchen. sold?
this summer, we’ve been experimenting with cooking more things on the grill. we’ve had a few flops (looking at you, grilled romaine) but, overall, it’s been mostly wins. grilled corn has been one of our favorite experiments. not only do you spare yourself the torture of boiling a huge pot of water (hello sauna!), but you wind up with cooked but still crunchy corn kernels and a faint (ooorr not so faint if you accidentally set the husk on fire) smoky, grilled flavor.
grilled tomatoes are fun, too, because they sort of end up like roasted tomatoes, but in waaaay less time and without having to turn on the oven (are we sensing a theme here?). they get all slumpy and start to burst a little bit, which is how you know that they are just getting sweeter and more flavorful as they cook.
i’m sure you could cook the pasta outside too, if you were really determined, but now that we’re fancy (read: replaced our kitchen window with one that opens and cut a hole in the side of our house so that our exhaust fan actually sucks up hot steam and sends it outside), boiling a quick pot of water to cook pasta suddenly feels possible again.
once you have all of your ingredients cooked, the kernels of one ear of corn go for a quick spin in the food processor or blender with some garlic, basil, olive oil, and cheese then all of the goodness gets mixed together. and you’re done! it’s weeknight quick and hot summer kitchen approved, promise.