Alcoeur Apron's Summer Skillet with Grilled Corn and Burrata
4 ears corn, shucked
4 tablespoons, unsalted butter, divided
3 cups cherry tomatoes
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 pound store-bought gnocchi
1 red onion, sliced
3 garlic cloves, minced
4 ounces arugula
Crushed red pepper flakes, grated Parmesan cheese, burrata cheese, and fresh basil leaves for serving
Preheat the grill or set a grill pan over high heat. Brush each ear of corn with 1/2 teaspoon melted butter. Grill the corn until charred and tender, 5 to 7 minutes. Cut the kernels off the cobs and set aside.
Place a cast-iron skillet on the grill (or just on the burner, if you are working inside). In a medium bowl, toss the tomatoes with olive oil and then season with salt and pepper. Saute the tomatoes until charred and blistered, about 4 minutes. Remove from heat and set aside.
Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, 4 to 5 minutes; drain.
In the skillet, melt the remaining 2 tablespoons butter over medium heat. Add the onion and saute until translucent, about 4 minutes. Add the garlic, gnocchi, corn and tomatoes, and saute until the garlic is fragrant, about 2 minutes. Add the arugula and cook until wilted, about 3 minutes.
Remove the skillet from the heat and top with res pepper flakes, Parmesan, burrata and basil. Serve immediately and enjoy!