Summer Creamy Corn Pasta with Burrata and Basil
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Recipe Intro From saridiskin
This summer creamy corn pasta with Burrata and Basil is the perfect dish for a warm evening. The sweetness of the corn, combined with the creaminess of the burrata and the fresh flavor of basil, creates a delightful and satisfying meal. This recipe is a must-try for your next pasta night!
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ingredients
- 4 ears of corn (husks removed)
- 1 small shallot, diced
- 3 tablespoons salted butter
- 3 garlic cloves, minced
- 1/4 cup heavy cream
- 1/4 cup Parmesan cheese, grated (or more, to taste)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 small handful of fresh basil leaves, chopped (plus more for garnish)
- Red pepper flakes, to taste
- 4 ounces burrata
- 1/2 pound (1/2 box) dry pasta
- Splash of reserved pasta water
Method
Step 1
Boil water and cook the ears of corn for 5 minutes. Remove, let cool, and cut off the kernels. Add to a bowl and set aside.
Step 2
In a separate pot, boil salted water for the pasta. Cook the pasta according to the package instructions while preparing the sauce.
Step 3
Chop the garlic, shallot, and basil leaves. Set aside.
Step 4
In a large pan, heat the butter over medium heat. Once melted, add the garlic and shallot. Cook and stir for 1-2 minutes. Reduce the heat to medium-low.
Step 5
Add the corn kernels and salt to taste. Mix well and let simmer, stirring occasionally to prevent burning. Reduce the heat if needed.
Step 6
Add the heavy cream, mix, and let simmer.
Step 7
When the pasta is cooked al dente, add it to the pan with a splash of pasta water.
Step 8
Stir in the Parmesan cheese and basil. Season with additional salt and pepper to taste.
Step 9
Serve the pasta with pieces of burrata on top, freshly chopped basil, freshly ground pepper, and chili flakes.