If you are like me, post 4th of July meals need to be simple with little clean up. After a busy weekend with friends and the BBQ on all weekend I love a “leftover” meal that doesn’t cost much, quick and delicious.
This isn’t a post about cupcakes and special treats however it does involve SWEET corn on the cob.
1 box of De Cecco Angel hair pasta (any pasta would do)
A pinch of salt to taste
1 tablespoon Kerrygold Irish Butter (milk from grass-fed cows)
1 tablespoon of grated Parmesan or Pecorino Romano
Black pepper to taste
1/2 cup of grilled corn on the cob, sliced off the cob.
I prepared the pasta dish as individual portions so preparation noted above is based on personal preference.
Since the corn on the cob are leftovers they are cold, straight from the fridge. You could probably warm the corn up separately, I preferred the cool crisp texture and flavor.
1. Prepare pasta per instructions on box.
2. In separate bowls add pasta, butter, grated cheese and mix together.
3. Add corn and pepper.