This is a pasta I make continuously throughout the summer and one I long for once the sweet summer corn and tomatoes disappear from the farmstands. It's light and refreshing, bursting with flavor and makes a perfect summer dinner party meal. The key to this pasta is patience, the longer you let the corn + tomatoes marinate the better it gets.
Summer Corn + Tomato Pasta
serves 4-6
1 pint cherry tomatoes or quartered heirloom tomatoes
4 heads of fresh corn, sliced off the cob
2 cloves garlic, grated
1 lemon, zest + juice
Olive oil
Sea salt + pepper
1lb fresh pasta
Handful of basil
2 balls burrata or dollops of fresh ricotta, for serving
Marinate tomatoes, sliced corn, grated garlic in a few healthy drizzles of olive oil, squeeze of lemon, zest of a lemon, and a few large pinches of sea salt + pepper. Let mixture sit at room temperature for at least an hour (gets better the longer you wait) to release all the juices.
When ready to eat, boil pasta for water, cook + drain. Toss pasta in olive oil and transfer to large serving bowl. Mix in tomato + corn mixture until evenly combined, saving a spoonful or two for garnish. If you plan to enjoy hot, top with burrata, basil, more lemon zest and a sprinkle of parmesan. If you prefer to eat room temperature or later, pause and garnish with toppings when ready to serve.
