There’s something so summery and perfect about this burst tomato and corn pasta. It’s easy to throw together, has tons of summer flavour and it’s topped off with stracciatella cheese.

If you were to look up the definition of a summer pasta, I’m pretty sure you’d see a photo of this dish. Fresh, in season corn and sweet cherry tomatoes combine with bucatini and plenty of garlic for this burst tomato and corn pasta. Add in a knob of butter at the end to make it glossy and you’re all set.

Topping this burst tomato and corn pasta with several generous dollops of stracciatella cheese makes this dish creamy and even more satisfying. Don’t forget the addition of basil for even more summer flavour and freshness.

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Ingredients

avocado oil
corn on the cob
bucatini
extra virgin olive oil
cherry tomatoes
garlic cloves
crushed red pepper flakes
kosher salt
lemon juice
butter
basil leaves
stracciatella cheese (or burrata)

How to Make Tomato And Corn Pasta

Heat a skillet over medium heat and drizzle in a small splash of avocado oil. Once hot, place the corn in the skillet and cook until charred all over, rotating every few minutes. This will take about ten minutes. Once cooled, remove the corn from the cob with a knife and set aside.

Cook the pasta in a large pot of boiling salted water until al dente. Drain the pasta and toss with a drizzle of olive oil and set aside in a bowl, reserve some pasta water for later.

In the same skillet used to cook the corn, heat the olive oil over medium. Toss in the tomatoes and cook for seven to nine minutes, stirring occasionally, until starting to burst and become jammy.

Reduce the heat to medium-low and add the garlic and sauté for a few minutes, until fragrant and just starting to get a little colour around the edges, stirring frequently. Add the chili flakes during the last minute and season with salt.

Return the corn and the pasta to the skillet and turn the heat down to low. Add the lemon juice and butter and toss everything together until well coated and heated through. If needed, add a splash of pasta water while tossing to emulsify it more.

pasta added into skillet with tomatoes and corn.

Divide the pasta onto plates or bowls and top with basil and the cheese. Season with salt and pepper and enjoy!

Tips

Cook the pasta al dente: I suggest cooking the pasta al dente as it will continue to cook as you toss it with the tomatoes over low heat.
Keep extra pasta water: like any pasta that sits, it will soak up more of the sauce, so keep extra pasta water in a jar to add to the pasta if you’ll have leftovers. When you reheat it, add a splash more water.
Chopping the basil: to avoid bruising those delicate basil leaves, either use scissors to cut the basil leaves, leave them whole or very roughly chop with a sharp knife.
Thinly slice the garlic: minced garlic will burn too quickly, so I suggest thinly slicing it and watching it closely to avoid browning it too much.

Substitutions

Bucatini: use another pasta such as linguine or spaghetti. Use gluten-free if needed.
Stracciatella cheese: stracciatella cheese can be more difficult to find. If you’re not familiar, it’s an Italian cheese made from pulled mozzarella curds mixed with heavy cream. You may be familiar with it if you’ve had burrata, as it’s the creamy inside of a ball of burrata. I’d suggest using burrata if you can’t find stracciatella on it’s own.
Fresh corn: fresh corn is the best option for this tomato and corn pasta. You can either remove from the cob before cooking or after, or leave it raw if it’s super fresh and sweet. Frozen corn can be used in a pinch, just add it to the pasta when cooking it with a few minutes left.

Ingredients & Products I Recommend:

Kosher salt:

I exclusively use Diamond Crystal kosher salt for all of my recipes. I prefer the texture, taste and consistency of this brand and highly recommend it for everyday cooking.

Avocado Oil:

‍I prefer using avocado oil for high heat cooking. I love using Chosen Foods avocado oil and their avocado oil spray.

Finishing oil:

I’ve recently purchased this finishing oil from Graza and I’m absolutely obsessed with it. This oil is meant to be used to finish a dish after cooking, it has a stronger, spicier taste than regular olive oil. The quality of this product is also top notch. And I love the squeeze bottle design which makes it easy to drizzle. I stock up whenever I’m in the U.S. and they recently started offering refillable cans for their squeeze bottles too!

Flaky salt:

I always, always have Maldon flaky salt on hand and add it to almost all of my dishes as a finishing salt. I can’t recommend this enough.

More Pasta Recipes to Try:

I really, really love noodles and pasta, so be sure to check out these other fun recipes!

Are you ready to make this? Let’s get to it!

As always, if you make this burst tomato and corn pasta please share with me, by tagging me on Instagram or leave a comment and/or review below. I truly love seeing and hearing form you!

This post contains affiliate links, which means I may receive a small commission at no extra cost to you. I only share products and services I have personally used and love. Disclosure here.