Grilled Corn and Tomato Pasta will have you twirling your fork into the ultimate taste of the summer with smoky, sweet corn, and jammy burst tomatoes. This quick cooking dish is perfect for any night of the week with minimal ingredients, yet special enough to turn any meal into an event. Plus, burrata.
Sweet, sticky, bright, and tangy burst tomatoes are one of my favorite things. Something magic happens when they cook down and their flavor intensifies like in Spaghetti allo Scarpariello and Baked Brie with Roasted Tomatoes. While cherry and grape tomatoes are readily available and delicious year-round, they’re truly at their prime during the summer. This summer tomato and corn pasta is truly a celebration of seasonal ingredients. Not only will you be eating straight from the pan, but it is highly encouraged!
Why You’ll Love This Recipe
- Quick Cooking and Simple Process – The burst tomato sauce for this corn and tomato spaghetti truly comes together in minutes. Waiting for your water to boil and cutting your tomatoes will take the most time.
- Minimal Ingredients – When you start with seasonal products it doesn’t take a lot to allow them to shine.
- Budget Friendly – There is nothing as budget friendly as a pound of pasta. It goes far! The burrata is a decadent splurge but with the rest of the ingredients being inexpensive it still makes this dish completely friendly on the wallet.
Ingredients
- Produce – You’ll need most of the ingredients for this spaghetti with grilled corn and tomatoes from the produce aisle. In addition to the tomatoes and corn you’ll need garlic, a shallot, and basil. Skip the jar of garlic and dried basil and reach for the fresh. When something uses only a few ingredients you want the best! You’ll also need a lemon for both the sunny juice, but also aromatic zest.
- Flavor Accents – Crushed red pepper flakes give this a little sassy heat. Add a little or a lot. White wine thins out the burst tomatoes while also giving a tangy, acidic pop that balances their sweetness.
- Cheese – Parmigiano-Reggiano adds salty, nutty umami, and then there is the burrata. Mild, creamy, and decadent, this instantly elevates this humble dish while giving the sauce a creaminess you’ll crave.
- Pasta – Really any shape pasta will work for this, but I love a long noodle like spaghetti, bucatini, eggy fettucine, or even angel hair. Use what you like. And just as importantly, save the pasta water! You’ll need it.
How to Make Grilled Corn and Tomato Pasta
- Fire up the grill. Prepare your grill for direct grilling. Place the corn on the hot grates and rotate every minute or so until all sides of the corn are charred. Allow the corn to cool and then remove the kernels from the cob.
- Boil your spaghetti. Cook your pasta according to the package directions for al dente in salted water. Drain the pasta but reserve 1 cup of the pasta water.
- Saute the aromatics. Heat a large skillet over medium heat and add the olive oil. Add the diced shallot and let it cook until it’s translucent, about 2-3 minutes. Add the garlic and cook for 60 seconds until fragrant but don’t allow it to brown.
- Add the tomatoes and let them cook down. Add the tomatoes and give them a stir so they’re in an even layer. Season with salt and the crushed red pepper flakes. Allow them to cook, only stirring occasionally, until they’ve released their juices, slumped down, and become jammy, 8-10 minutes.
- Deglaze the pan. Pour in the white wine and allow the tomato mixture to come to a bubble. Let it cook for another3-5 minutes.
- Stir the corn and spaghetti into the mix. Add the grilled corn and cooked spaghetti and mix to combine. Turn off the heat and stir in the basil, lemon juice, and zest.
- Sauce it up. Sprinkle the parmesan over the top and add the butter and half a cup of pasta water. Keep folding it over until the butter and cheese are melted and creamy. Add the additional half a cup of pasta water if desired.
- Garnish and dive in. Break the burrata over the top and garnish with additional crushed red pepper flakes, basil, and parmesan. Skip the plate and dive straight in!
Substitutions
- This recipe truly is about seasonal ingredients, but if the craving hits and summer corn isn’t available you can use frozen corn for this. Either add it to the pan when you add the white wine or add it to the boiling pasta the last minute of cooking.
- If you don’t cook with wine you can skip it, but you will need to add a little additional pasta water. You might want a little more lemon for the brightness as well.
- No burrata? Feel free to use fresh mozzarella for this. Just tear it up and sprinkle over the top of the warm pasta.
- No grill? No problem. You can also sauté the corn instead of grilling it. Add it at the same time as the shallots.
Tips From the Beach
- Always salt your boiling pasta water. Not only is this your chance to season the spaghetti, but the starchy pasta water is also part of the sauce.
- Season your burrata. Give it a little pinch of salt at the end.
- Hold off adding too much salt at the start of this dish. Remember you’re adding salted pasta water at the end along with the parmesan. Once those have been added taste and see if you need to add any additional.
- Do not rinse the pasta! The starchiness is part of what gives the sauce structure and texture.
Frequently Asked Questions
Do I have to grill the corn for this summer corn and tomato pasta?
No. If you don’t have a grill you can sauté the corn with the shallots.
Grilled Corn and Tomato Pasta
Grilled Corn and Tomato Pasta will have you twirling your fork into the ultimate taste of the summer with smoky, sweet corn, and jammy burst tomatoes.
- Prep Time: 15
- Cook Time: 20
- Total Time: 35 minutes
- Yield: 4-6 1x
- Category: Entree
- Method: Sauteing
- Cuisine: American
Ingredients
Units
Scale
- 1 pound spaghetti
- 2 cups corn, about 3 ears
- 4 cups grape or cherry tomatoes halved (about 24 ounces)
- 1/4 cup olive oil
- 1 large shallot, diced
- 4 garlic cloves, thinly sliced
- 1/2 teaspoon kosher salt, or to taste
- 1/4 crushed red pepper flakes, or more to taste, plus additional for serving
- 1/2 cup dry white wine
- 2/3 cup Parmigiano-Reggiano finely grated, plus extra for serving
- 2 tablespoons unsalted butter, cold
- 1 cup reserved pasta water
- 1/3 cup fresh basil, chiffonade, plus extra for serving
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
- 2 balls burrata
Instructions
- Prepare your grill for direct grilling. Place the corn on the hot grates and rotate every minute or so until all sides are charred. Remove from the grill and let cool. Slice the kernels from the cob.
- Boil your pasta according to the directions for al dente. Drain, but reserve 1 cup of starch pasta water.
- Heat a large skillet over medium heat and add the olive oil. Add the shallots and allow them to cook until translucent, 2-3 minutes.
- Add the garlic and cook for 60 seconds.
- Stir in the tomatoes and spread them in an even layer. Sprinkle salt and crushed red pepper flakes over the top. Allow them to cook until they’ve released their juices, slumped, and become jammy, 8-10 minutes. Only stir occasionally.
- Pour in the wine and give it a stir. Allow the sauce to come to a simmer and cook for 2-3 minutes.
- Stir in the corn and spaghetti. Turn off the heat and stir in the basil, lemon zest, and lemon juice.
- Sprinkle the parmesan over the top. Add the butter and 1/2 cup reserved pasta water. Continue to fold and stir until the butter and cheese have melted. Add the additional 1/2 cup of pasta water if desired.
- Taste and add additional salt if desired.
- Break the burrata over the top. Season burrata with a pinch of salt. Garnish with additional parmesan, crushed red pepper flakes, and basil.
Notes
- Use any shape pasta you like such as bucatini, angel hair, or fettucine.
- If fresh corn isn’t in season, you can use frozen corn. Either add it at the same time you add the wine to the pasta or add it to the boiling spaghetti the last minute of cooking.
- If you don’t have a grill you can sauté the corn.