Sweet Corn Pasta with Burrata
This fresh corn and scallion pasta is the perfect way to combine all the freshest flavors of summer, while still serving a decadent dish that just screams "Treat Yourself". Top with burrata and you are guaranteed to be the most popular dinner host.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
- 24 ounces short pasta, like orecchiette
- 2 Tbsp olive oil
- 2 bunches scallions (about 15); slices, keeping whites and greens separate
- 5 ears fresh corn (or 4 cups frozen corn); shucked and kernels removed
- 1 tsp black pepper
- 6 Tbsp butter
- 1 cup parmesan cheese
- ½ cup torn basil leaves (you could also use mint)
- ½ tsp red pepper flakes (or to taste)
- Fresh lemon juice
- Fresh burrata (1 or ½ ball per person)
Bring a large pot of salted water to a boil, and cook your pasta for one minute less than the al dente recommendation on the box. Reserve 1 cup of pasta water and set the drained pasta aside.
In a large saute pan, heat olive oil over medium heat and add the scallion whites + a pinch of salt, cooking until the scallions are soft. Add ½ cup of the reserved pasta water plus all but ½ cup of the corn. Simmer until the corn is heated through, about 3 minutes. Season with salt and pepper, then transfer the mixture to a blender.
Puree the sauce until completely smooth, adding more pasta water if necessary to achieve a thick but pourable sauce.
Reheat the same pan over high heat and melt the butter. Add in the reserved whole corn kernels and cook until tender. Add the corn puree back to the pan and cook for an additional minute to combine the flavors.
Reduce the heat to medium and add the pasta and the other ½ cup pasta water, tossing to coat. Stir in ½ cup of the reserved scallion greens, the cheese, basil, red pepper flakes, and lemon juice. To serve, top with more cheese and leftover scallions, and break a whole or half burrata on top. YUM!!