Pasta with Corn and Smoked Mozzarella
by Katie Webster
August 14, 2017 (updated 5/2/23) Jump To Recipe
This Pasta with Corn and Smoked Mozzarella is inspired by my absolute devotion to sweet corn. The sauce is made with loads of fresh corn. You add vegetable broth, thicken it with a couple of tablespoons of flour, and toss with pasta, basil and chunks of smoked mozzarella for a creamy and delicious pasta dish. It’s the perfect vegetarian summer entree that you can get on the table in just 30 minutes!
I originally shared this recipe on July 3, 2011. I have updated the images and some of the text today.
Table of contents
Why We Love This Recipe For Pasta with Corn and Smoked Mozzarella
For this easy pasta recipe I wanted to channel that burst of fresh sweet corn kernels that is the essence of summer, so I included 4 cups of corn kernels. Garlic sizzled in olive oil, chopped tomatoes, a splash of red wine vinegar, fresh basil and smoked mozzarella round it out. The smoked 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.
Key Ingredients For This Pasta with Sweet Corn and Smoked Mozzarella
- Whole-Wheat Pasta: I prefer to use rotini for this recipe but you can use any pasta shape you’d like. Non-whole-wheat 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
- Basil: Fresh basil is stirred into the final dish. You can also use it as a garnish.
- Smoked 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.
Step-by-step instructions
Step 1: Cook pasta
To make this Pasta with Corn and Smoked Mozzarella, 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
Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. 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
Print
Pasta with Corn and Smoked Mozzarella
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
This Pasta with Corn and Smoked Mozzarella is inspired by my absolute devotion to sweet corn. The sauce is made with loads of fresh corn. You add vegetable broth, thicken it with a couple of tablespoons of flour, and toss with pasta, basil and chunks of smoked mozzarella for a creamy and delicious pasta dish. 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
- ¼ 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
Keywords: Pasta with corn,vegetarian pasta with corn,pasta with corn and smoked mozzarella
Here are the original images associated with this blog post.
Katie Webster
Katie Webster studied art and photography at Skidmore College and is a graduate of the New England Culinary Institute. She has been a professional recipe developer since 2001 when she first started working in the test kitchen at EatingWell magazine. Her recipes have been featured in numerous magazines including Shape, Fitness, Parents and several Edible Communities publications among others. Her cookbook, Maple {Quirk Books} was published in 2015. She launched Healthy Seasonal Recipes in 2009. She lives in Vermont with her husband, two teenage daughters and two yellow labs. In her free time, you can find her at the gym, cooking, stacking firewood, making maple syrup, and tending to her overgrown perennial garden.
Yummm!!
★★★★★