0 servings
What you need

frozen corn

cup ricotta cheese

cup parmesan cheese

cup cherry tomato
tbsp olive oil

tsp kosher salt
Instructions
0 Cook the pasta according to package directions, drain and cover with cold water until room temperature. 1 Cut the corn off the cob and place kernels in a bowl with pasta and remaining ingredients and stir to combine. 2 Serve. 3 Time saver: You can add the ears of corn in the last 4 minutes of boiling the pasta, drain and cool before cutting off the cobView original recipe

