Although there are several steps involved in preparing the elements for this gluten free pasta, it is a simple process and the prep work can be done in advance. Store the corn puree, corn stock, grilled corn and roasted cherry tomatoes in the fridge for several hours or up to one day. When it’s time for dinner, just boil water, cook the pasta and make the quick sauce. When the pasta is cooked to the al dente stage, put it all together to make the perfect cozy dinner using the last of the fresh, local corn and tomatoes.
Make the corn stock: Place 5 of the corn cobs in pot and just cover with water. Simmer gently for 40-45 minutes.
Heat grill or grill pan to medium. Place remaining ear of corn in bowl of cold water and let sit for 10 minutes. Remove cob from water and place on hot grill. Cook for 15-20 minutes, turning every 5 minutes until corn is tender and has some char marks. Let cool and cut kernels off the cob. Reserve.
Meanwhile, place the 1/2 cup corn stock, 1 cup corn purée, all of the grilled corn and roasted cherry tomatoes in a pan. Heat the mixture over medium heat.
Cook the pasta according to package directions.
Add the pasta directly to the pan (do not drain) and toss with the sauce to incorporate. Slice remaining 1/2 cup of fresh cherry tomatoes in half and add to pasta, along with torn basil.
Place pasta in a bowl and top with lemon zest and gluten free bread crumbs and a few dollops of pesto, if desired.