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Summer Corn + Tomato Pasta

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.


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