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  • Writer's pictureAlcoeur Gardens

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


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Remove the skillet from the heat and top with res pepper flakes, Parmesan, burrata and basil. Serve immediately and enjoy!


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