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Makes
a generous side dish for 6
Author Notes
This comes from my love of fresh mozzarella and corn. —Tony Meola
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Ingredients
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4
ears fresh corn
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3 tablespoons
butter
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1/2 pound
small pasta, like ditalini
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2 tablespoons
extra virgin olive oil
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1/2 pound
fresh mozzarella, cut into 1/4" dice
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12
leaves fresh basil, chopped
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salt and pepper to taste
Directions
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Bring at least 2 quarts of water to boil and sat to taste. While water is heating, cut kernels from corn and sauté in the butter for 5 minutes.
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Put corn in large bowl and when water boils, add pasta and cook until al dente. Drain and add to corn. Add olive oil and toss. Cool to room temperature.
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Add mozzarella, basil, salt and pepper and toss. Add a little more oil to taste.
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