Tomato & Sweet Corn Pasta | A unique way to enjoy sweet corn in the summer!

It's sweet corn season, which means it's time to harness the flavor of this Midwest staple in a new way! Combined with fresh tomatoes and basil, this garden-inspired pasta can come together in less than 30 minutes. Perfect for a weeknight meal, this pasta will become a fan favorite in your home in no time!

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Skip ahead:

00:00 Intro
01:14 Cooking the pasta
01:45 Cooking the corn
05:01 Preparing the sauce
06:03 Adding the tomatoes
06:43 Combing the pasta and sauce
07:45 Finishing garnishes
08:26 Tasting the pasta

INGREDIENTS

1 lb pasta (penne, cascatelli, farfalle)
2 tbsp olive oil
1/2 cup diced shallot
3 cloves garlic, minced
1 1/2 tsp kosher salt
4 cups (about 4 ears) freshly cut sweet corn
1/4 tsp red pepper flakes
1/2 tsp black pepper
1 cup heavy cream
1 lb cherry tomatoes, quartered (if using large tomatoes, dice in ½-inch pieces)
3/4 cup grated Parmesan cheese
fresh basil, as desired

INSTRUCTIONS

Boil water according to the instructions on the pasta being used and cook to al dente. Reserve 1 cup of pasta cooking water if needed for the sauce. The sauce can usually be prepared in the time it takes to boil the water and cook the pasta.

In a 4-quart stockpot or large saucepan, heat the olive oil over medium heat. Once heated, add the shallot. Sauté until the shallot begins to turn golden, 4-5 minutes. Add the garlic and kosher salt, and stir to warm the garlic.

Pour all of the sweet corn into the stockpot. Sauté the corn until it is bright yellow and tender, 4-6 minutes. Add the red pepper flakes and black pepper and stir to combine. Turn the heat to low.

Remove 1 cup of sweet corn mixture from the stockpot. Using an immersion or countertop blender, blend the corn and the heavy cream until it is smooth, 1 minute. Pour the sweet corn and cream mixture into the cooked sweet corn. Stir and bring to a simmer over medium-low heat.

Add the cooked pasta to the sauce. Stir and add the Parmesan cheese and prepared tomatoes. Stir over medium-low heat to finish the pasta, 1-2 minutes. Remove the pasta from the heat. Before serving, tear pieces of basil over the top, along with more Parmesan cheese if desired.

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