Recipe

Roast Corn

1. On medium-hot grill or at edge of fire, roast corn in its husks, rotating cobs frequently, until kernels are tender and charred in spots, 10 to 15 minutes. (Alternately, husk corn and boil to tender-crisp, 4 to 5 minutes.) Remove from heat. Husk corn, cut kernels off cobs and set aside.

Cook Noodles

1. In medium saucepan over high heat, bring water to a boil. Add salt and fan pasta into pan. Cook to al dente, stirring and tossing frequently. Remove pan from burner (but don’t drain).

Assemble Noodles

1. In large skillet over medium heat, combine butter and 1/2 cup of pasta water, then use tongs to add cooked noodles. Simmer gently, tossing and stirring noodles to coat while butter melts, until sauce forms uniform emulsion and starches in pan thicken, 1 to 2 minutes.
2. Remove from heat and continue tossing while sprinkling cheese into mix. Slowly, stir in up to 1 cup of reserved pasta water, as needed, to incorporate cheese and loosen mixture to saucy (but not soupy) consistency.

3. Divide pasta among four bowls and top with roasted corn. Serve immediately.

Note: Some recipes (like this one!) are so easy that prepping ahead feels unnecessary. That said, the corn here can be roasted or boiled at home, then packed. It’ll be fine for up to 3 days if kept cold. The cheese can be grated ahead of time and frozen.