• Bring a pot of salted water to a boil and cook your pasta according to the directions. You can always do this ahead of time!
• Preheat your grill to the highest setting. I don’t use olive oil or anything here - I find that it browns nicely on the grill and there is enough flavor with everything else! If you’d like, you can brush or spray it with olive oil.
• Place the corn on the grill grates and cook until charred and golden, rotating every few minutes. My corn takes 10 to 15 minutes total, maybe a bit less for smaller ears. You may need to remove smaller ears sooner. Once the corn is finished, slice the kernels off the cob.
• In a large bowl, combine the pasta, lump crab meat, corn, red pepper, green onions and herbs. Drizzle with the vinaigrette and toss well. Taste and season with a few pinches of salt and pepper if needed. Stir in a pinch of red pepper flakes. Serve!
• You can make this ahead of time (even the night before) and leftovers are great too! Store it in the fridge.

vinaigrette

• Whisk together the lemon juice, vinegar, honey, garlic and chives with a big pinch of salt and pepper. Whisk in the olive oil until the mixture is emulsified. Any extras stay great in the fridge for 3 to 4 days.