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1
Preheat the grill on the highest setting.
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2
Remove most of the husk from each ear of corn and brush with olive oil and season with salt and pepper.
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3
You can leave it in the husks, but I choose to wrap it in one layer of aluminum foil, leaving it a bit loose so I can check to see if the corn is charring.
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4
Lay corn on the grill on direct heat and cook on each side for about 5-6 minutes before rotating; overall the corn usually takes us about 30 minutes for the char we like.
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5
After adding corn to the grill, slice tomatoes in half.
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6
Brush with olive oil and season with salt and pepper, then lay on the grill cut side down.
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7
I do NOT seed or juice my tomatoes and love the end result, but as a warning, they will stick to the grill a bit.
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8
Cook for 5 minutes before rotating.
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9
Repeat the same (oil, salt and pepper) with the green pepper and grill.
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10
The green pepper and tomatoes should take about 6-8 minutes to grill, but it is up to you and depends on the level of char you like.
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11
Boil water and prepare pasta according to package directions.
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12
In a large bowl, whisk together 1/4 cup olive oil, parmesan cheese and garlic.
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13
Add fettuccine to the bowl and toss to coat.
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14
Season with salt and pepper.
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15
Once corn is finished, unwrap and let cool for a few minutes.
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16
When cool enough to touch, slice corn off the cob using a sharp knife.
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17
Slice grilled tomatoes into wedges.
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18
Add corn, tomatoes and green peppers to the pasta.
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19
Top with additional parmesan cheese.
