serves 4
time 30 min
difficulty moderate
  • Stove, microwave, pasta pot, large nonreactive bowl, spoon, sharp knife and cutting board.
special req.
  • This is especially good in late summer, when corn and tomatoes are in season.
1 lb   1 lb cherry or grape tomatoes (halved or quartered if large)  
  1. cut the corn from the cob and heat the corn for 1 minute on high in the microwave, pour off any excess water
  2. combine the corn, tomatoes, oil, garlic, parsley, oregano, measured salt, and pepper in a large, nonreactive bowl and stir to combine. let sit at room temperature to allow the flavors to meld, at least 30 minutes and up to 1 hour.
  3. bring a large pot of just enough heavily salted water to cover the pasta to a boil, add the pasta, and cook according to the package directions or until al dente. reserve 1/2 cup of the cooking water, then drain.
  4. immediately add the hot pasta to the bowl with the corn and tomatoes. add the reserved pasta water, goat cheese, and measured parmesan, and toss until evenly combined. serve immediately or at room temperature, passing more parmesan on the side.
  1 ear (large) 1 ear white corn  
  1/4 cup 1/4 cup olive oil  
  2 whole (medium) 2 whole medium garlic cloves (minced)  
  2 tbsp 2 tbsp finely chopped  
    italian parsley leaves  
  1 tbsp 1 tbsp finely chopped oregano leaves  
  1 tsp 1 tsp kosher salt (plus more as needed)  
  1/2 tsp 1/2 tsp freshly ground black pepper  
1 lb   1 lb dried short pasta (such as penne, gemelli, or fusilli)  
5 oz   5 oz chèvre (fresh goat cheese; about 3/4 cup) (at room temperature)  
  1/4 cup 1/4 cup freshly grated parmesan cheese (about 1 ounce) (plus more for serving)