I love beefsteak tomatoes and corn on the cob…put them together with pasta and cheese and Wow! you have real flavour explosion. Bersides, it is summer time and this is an awesome meal on a hot day.
- 3/4 lb. of curly pasta
- 1/4 cup olive oil (plus more for grilling)
- 1 1/2 lbs. beefsteak tomatoes, halved
- 3 ears fresh corn on the cob
- 1 cup ricotta cheese
- fresh basil, torn – optional
In a large pot, cook pasta according to pkg. instructions. Drain and return pasta to the pot.
While the pasta is cooking, heat the grill to high, clean and lightly oil. Toss the tomatoes and corn with 2 tbsp. oil and season with salt and pepper. Grill, turning occasionally until charring spots appear and they are tender (about 6-7 minutes). Remove from the grill and let cool slightly.
Chop the tomatoes, cut the corn from the cob; add all of this to the pasta and stir with the remaining 2 tbsp. of oil. Top with the ricotta cheese and a sprinkle of the torn basil (if using).
This can be served warm or just a room temperature. Add a glass of the chilled grape, fresh rolls and who needs anything else?
Corn on the Cob Soup
Gotcha! This soup is absolutely perfect this time of year. Tis the season for corn. Try this and you will absolutely love it.
- 4 tbsp. butter
- 1/2 cup onion
- 4 cups corn, just cut from the cob
- pinch of kosher salt
- 1-2 tbsp. sugar
- 2-3 cups milk
- 1 cup whipping cream
- 1/4 tsp. freshly grated nutmeg, plus additional for garnish
In a saucepn, melt the butter and gently saute the onion for about 5 minutes until tender. Do not brown.
Add 3 1/2 cups of the corn and sprinkle with a pinch of kosher salt. Stir well and cook for about 5-6 minutes. Now stir in the sugar.
In a medium saucepan combine the milk and the cream and warm over medium heat until heated through. Pour the corn mixture over the milk and over medium heat, cook to just a simmer. Remove from the heat and let it cool slightly.
Pour about 1/3 of the soup in a blender and puree until smooth. Pour a fine strainer over a bowl and allow the soup to drain through. Repeat until all done. Transfer all the soup back into the saucepan and reheat, this time whisking in the nutmeg.
The corn is its own thickner but if you want it thinner, add a touch more milk. I love a nice thick soup so I find it quite lovely as it is.
Pour into warm soup bowls, and again lightly grate some nutmeg over top and place a tsp or two of the remaining corn on top. OMG this is yummy.
Serve with warm slices of honey corn bread and a chilled glass of white wine. If this is heaven, send me there!