I use raw corn for this recipe and it only cooks in the sauce for a few minutes. If you like your corn a little more cooked, you can cook it before cutting it off the cob. This recipe works well with goat cheese ravioli. But it's just as good (and less rich) with plain dried pasta. Or try spaghetti, bucatini, or penne.
4 firm peaches, peeled and thickly sliced
2 shallots, diced
1 clove garlic, grated or pressed
2 teaspoons balsamic vinegar
3 tablespoons extra virgin olive oil
big pinch salt
a few turns of pepper
olive oil for grilling
3 ears corn, kernels cut off the cob
2 tablespoons Lillet Blanc or white wine
3/4 pound pasta or ravioli
1 teaspoon salt
parsley, coarsley chopped
parmesan, sliced with a vegetable peeler
Marinate peaches, shallots, garlic, balsamic vinegar, olive oil, salt, and pepper for 10 minutes. Hit a grill pan up until smoking. Brush grill with a bit of oil. Sear peach slices for a minute on each side (just to blacken with grill marks). Don't do this for more than a minute on each side or the peaches will fall apart. Save remaining marinade. Set grilled peaches aside.
Bring large pot of water to the boil for the pasta. Add salt. Add pasta. Cook 2 minutes less than the instructions tell you to.
When the pasta has about 3 minutes of cooking time left, heat up a pan to high heat. Mix corn kernels into remaining peach marinade. Add corn and marinade to the hot pan and cook for one minute. Add Lillet or white wine and cook down for another minute. When the pasta al dente, don't dump it into a colander. Instead, leave the pasta water in the pot, Scoop the pasta out of the water and place it directly into the pan with the corn. It's okay if some of the cooking water comes with the pasta. Toss until pasta is coated. Add a little more pasta water if it seems dry. At the last second pour over the grilled peaches and any juice. Gently toss once. Serve immediately topped with parmesan and parsley. Sprinkle extra salt, pepper, and olive oil over the top.