Pasta with Corn and Mozzarella
This Pasta with Corn, Tomatoes, Basil and Mozzarella is for all the corn lovers who enjoy eating a great pasta dish in the summertime. The pasta is made with loads of fresh corn, fresh diced tomatoes, garlic and chunks of melty mozzarella cheese and fresh basil. It’s the perfect vegetarian summer entree that you can get on the table in just 30 minutes!
Table of contents
Why Try Pasta with Corn and Mozzarella
For this easy pasta recipe I added 4 cups of corn kernels cut off the cob. Garlic sizzled in olive oil, chopped tomatoes, a splash of red wine vinegar, fresh basil and mozzarella round it out. The mozzarella is creamy and smoky and plays so well with the flavor of corn and a tiny bit of acidity from the tomatoes and vinegar.
Recipe Highlights
- This creamy sweet corn pasta is ready in only 30 minutes so it’s the perfect easy dinner for busy weeknights.
- Incredibly kid-friendly.
- This vegetarian pasta is packed with fresh vegetables. You could serve it with a green salad or just have it on its own.
- Made with whole-wheat pasta, this healthy dinner is packed with 5 grams of fiber and 16 grams of protein.
Ingredients For Pasta with Corn
- Whole-Wheat Pasta: I prefer to use rotini for this recipe but you can use any pasta shape you’d like. White pasta is also fine but it will change the nutritional information.
- Extra-Virgin Olive Oil
- Garlic
- Corn Kernels: I use whole cobbs of fresh corn, however, if you were longing for this in the winter, canned corn or frozen corn kernels would work fine.
- Kosher Salt & Ground Black Pepper
- Flour: All-purpose flour is used to help thicken up the sauce.
- Vegetable Broth: You can use either store bought or make your own homemade vegetable stock. (Chicken broth is also fine.)
- Tomatoes: You can use fresh cherry tomatoes, Roma tomatoes, beefsteak tomatoes, or any other type of fresh tomatoes you have on hand.
- Red Wine Vinegar: Helps to balance the flavors and brightens the other tastes in the corn pasta
- Basil: Fresh basil is stirred into the final dish. You can also use it as a garnish.
- Fresh Mozzarella: Smoked fresh mozzarella is a smoked version of the classic soft and silky fresh cheese, and has a very subtle campfire-like, earthy flavor. It can be found at most large grocery stores. If you can’t find it, use plain fresh creamy mozzarella instead.
How To Make Pasta With Corn and Mozzarella
Step 1: Cook pasta
To make this Pasta with Corn, begin by cutting the kernels off the cobs. Then bring a large pot of salted water to a boil. Once the water is boiling, add the pasta to the boiling water and cook according to the package directions and drain thoroughly (al dente is best).
Step 2: Cook corn
While the pasta cooks, heat oil in a large skillet over medium-high heat. Cook the garlic, stirring until fragrant and lightly golden, 30 to 90 seconds. Add the corn, salt and pepper, and increase the heat to high. Cook, stirring often until the corn is crisp-tender, 3 to 5 minutes.
Step 3: Make the sauce
Sprinkle the flour over the corn mixture and stir to coat. Stir in the broth, tomatoes and vinegar and bring it to a boil, stirring often until you have a smooth sauce. Cook until the broth is thickened and the tomatoes are just starting to soften and break down slightly.
Step 4: Assemble Sweet Corn Pasta
Stir the drained pasta, basil and mozzarella into the corn and sauce mixture. Toss pasta until evenly combined. Garnish with more basil, if desired, and serve the summer pasta immediately.
FAQs and Expert Tips
Although it’s best eaten immediately, you could make the sauce in advance (step 1 through 3). Once ready to serve, reheat the sauce and stir in the pasta, mozzarella and basil.
This summery pasta dish should be stored in an airtight container in the refrigerator for up to 4 days.
Use low heat on the stove and add a tablespoon of vegetable broth or water to the pasta to keep it moist during cooking and to thin out the sauce. Gradually raise the stove’s temperature while stirring in a little more vegetable broth as needed. Heat until just warmed through.
Variations to Try
- Use burrata instead of mozzarella for an extra creamy and cheesy dish.
- Use a different type of cheese like sharp cheddar cheese. You could also sprinkle Parmesan cheese over top.
- You can add other vegetables to this recipe—zucchini, bell peppers or minced jalapenos are good options.
- Top with red pepper flakes for a little spice kick. Add green onions. Or play around with more fresh herbs like parsley, marjoram or thyme.
- Sub the whole-wheat pasta for chickpea pasta for added protein, or use gluten-free pasta.
- If you want to make it non-vegetarian, you could stir in smoky bacon as well.
- To make an extra luscious cream sauce, add a little heavy cream.
More Summer Vegetable-Loaded Pasta Recipes To Try
At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought! Happy Cooking! ~Katie
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Pasta with Corn and Mozzarella
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
This recipe for Pasta with Corn and Mozzarella is for all the carb lovers out there who love a great pasta dish in the summertime. The pasta is made with loads of fresh corn, garlic and chunks of melty mozzarella cheese and fresh basil. It’s the perfect vegetarian summer entree that you can get on the table in just 30 minutes!
Ingredients
- 1 13.5–ounce box whole-wheat pasta
- 2 tablespoons extra-virgin olive oil
- 1/4 cup finely chopped garlic, or to taste
- 4 cups corn kernels, about 6 large ears
- 1 teaspoon salt
- Freshly ground pepper, to taste
- 2 tablespoons flour
- 1 cup vegetable broth
- 1 cup chopped fresh tomatoes
- 1 tablespoon red wine vinegar
- 1 cup chopped basil
- 1 8–ounce ball smoked fresh mozzarella, diced
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions. Drain thoroughly.
- Meanwhile, heat oil in a large skillet over medium-high heat. Cook garlic, stirring until fragrant and just barely starting to turn golden 30 to 90 seconds. Add corn, salt and pepper, increase heat to high. Cook, stirring often until the corn is crisp-tender, 3 to 5 minutes.
- Sprinkle flour over the corn mixture and stir to coat. Stir in broth, tomatoes and vinegar and bring to a boil, stirring often. Cook until the broth is thickened and the tomatoes are just starting to soften and break down slightly.
- Stir in the drained cooked pasta, basil and mozzarella and serve immediately.
Notes
Reheating: Use low heat on the stove and add a tablespoon of vegetable broth or water to the pasta to keep it moist during cooking and to thin out the sauce. Gradually raise the stove’s temperature while stirring in a little more vegetable broth as needed. Heat until just warmed through.
0 g Added Sugar, 15 mg Cholesterol
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stove Top
- Cuisine: American
Nutrition
- Serving Size: 2 cups each
- Calories: 330
- Sugar: 8 g
- Sodium: 313 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Carbohydrates: 48 g
- Fiber: 5 g
- Protein: 16 g
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Yummm!!