Recipe: Summer Corn Pasta

by Carrinicole

Corn is one of my favorite summer vegetables! I love how it can bring sweetness and flavor to savory dishes, like quesadillas, pastas, and salads.

This is a quick recipe I whipped up the other day when I missed eating my favorite seasonal corn pasta dish at The Rose Venice. The roasted cherry tomatoes, combined with the sweetness of the corn make this a fresh and delicious summer pasta dish.

Summer Corn Pasta

Corn is one of my favorite summer vegetables! I love how it can bring sweetness and flavor to savory dishes,… Healthy Recipes Pasta, Vegetarian, Corn American Print This
Serves: 3 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 2 ears of corn, shucked
  • 4 cups of cooked pasta (I prefer cavatelli or bowtie pasta)
  • 2-4 tablespoons of unsalted butter (depends on preference)
  • 2/3 cup cherry tomatoes, diced
  • ½ teaspoon salt
  • Freshly ground black pepper
  • ½ cup grated parmesan cheese

Instructions

Roast Corn

  1. Preheat oven to 350 degrees.
  2. Line baking pan with foil.
  3. Place corn directly on foil. Note that there is no seasoning on the corn.
  4. Bake for 30 minutes.
  5. Let corn rest for 10 minutes, then cut corn off the cob.

Assembly

  1. Melt butter in a large skillet.
  2. Mix in corn kernels and diced tomatoes. Sautee for 5 minutes.
  3. Add pasta, salt, pepper. Stir until all components are well-mixed, and until pasta is well coated in butter.
  4. Remove from heat and stir in parmesan.
  5. Serve immediately.

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