Pasta with Corn and Smoked Mozzarella
This Pasta with Corn and Smoked Mozzarella is inspired by my absolute love and devotion for sweet corn. It is 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.
If there was a bumper sticker that said “I brake for Sweet Corn” I’d feel obligated to put it on my car. I’ve been known to risk life and limb to careen off the side of the road for an unexpected stop at a farm stand with a sweet corn sign. I think it must have something to do with my memories of sweet corn as a kid.
Growing up in Eastern Pennsylvania, we’d survive the humid summer afternoons by swimming for hours at the local pool. After the temperature started to drop we’d head home, driving through farm fields, windows down, listening to the symphony of crickets. We’d always make a stop at Mrs. Slack’s farm stand. The little shack at the end of her farm’s driveway was piled with fresh vegetables tumbling out of wicker baskets. On busier evenings she’d be out there helping folks to their baker’s dozen of silver queen or pounds of beefsteak tomatoes, but at slower times of day, she’d just leave the cash box and have faith in the honor system.
Often times we’d make it home and make a feast of nothing but vegetables: Fried sweet peppers, green beans with garlic and chili flake, tomato salad with red onion and of course we had sweet corn. I doubt there is anything that marks the ides of summer better than the season’s first crop of sweet corn.
How To Make Pasta with Corn and Smoked Mozzarella
- To make this Pasta with Corn and Smoked Mozzarella, I first cut the kernels off the cobs.
- I sizzled a ton of chopped garlic in olive oil and then sautéed the corn with it.
- I added some tomatoes and basil from our garden to liven it up.
- And at the very end I stirred in smoked mozzarella.
It took very little effort but was just what I wanted. It is all about the fresh burst of sweet corn kernels. I feel like this pasta dish is redolent with summer. In fact after you make it you too may be looking for that bumper sticker.
More Corn Recipes To Check Out
- Grilled Corn and Peach Cobb Salad
- Loaded Mexican Street Corn Sauté
- Grilled Corn with Chipotle Lime Butter
- Grilled Corn and Chickpea Salad
- Don’t miss the Ultimate Guide To Corn with more than a dozen more ideas!
Thanks so much for reading. If you are new here, you may want to sign up for my free weekly email newsletter where I share weeknight meal plans delivered right to your inbox. Or follow me on Instagram. If you make this recipe, please come back and leave a star rating and review! It is very appreciated. Happy Cooking! ~Katie
PrintPasta with Corn and Smoked Mozzarella
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stove Top
- Cuisine: American
Description
This Pasta with Corn and Smoked Mozzarella is 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
0 g Added Sugar, 15 mg Cholesterol
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
Here are the original images associated with this blog post.
The best pasta! So flavorful with the corn and smoked mozzarella!
★★★★★
Thanks Suzy! I am so happy you liked this one. That’s great!
This pasta is incredible! The flavors come together beautifully, we loved every bite!
★★★★★
OMG! I love everything about this recipe! It was a huge hit at my house!
★★★★★
This salad is everything! Smoked mozzarella really makes a huge difference. Love it!
★★★★★
Made this wonderful farmstand pasta last night with a couple of changes to use what I had (fewer tomatoes, added chopped bell peppers, used a mix of freshly grated smoked and regular mozzarella). Loved the corn in it, this is a unique and yummy pasta dish!
★★★★★
Hellooooo delicious! This is seriously the perfect summer pasta. I’m in love!
Thank you so much Karly!
I love sweet corn too, but I’ve honestly never thought to pair it with pasta. Probablly because I think of corn as more of a starch than a vegetable – I need to get over that! Looks amazing!
I agree, but it really works in this case! Hope you try it Lisa!
This looks and sounds amazing. I’m a big corn fan also 🙂
Thanks so much! Corn lovers unite! I have to go into town in a bit for some chocolate chips for another recipe, and I may just have to stop at the farm stand at the bottom of the hill to pick up a dozen! Ha ha.
Such a wonderful dish for a lunch or dinner! all the flavours are gorgeous.
Thanks so much! And glad you dropped by today!
I love quick and easy pasta dishes! Very intrigued by the smoked mozzarella as well!
I hope you like it. I think it adds a really unctuous meaty quality without the meat!
Now I’m craving corn on the cob after seeing your recipe! I will need to get that tomorrow. This pasta dish sounds and looks absolutely delicious!
I love seeing it everywhere at this time of year. Last night my husband and I were driving by a corn field and we could literally smell it in the air!
[quote name=erin myone]Hi, Here I go rushing right into things, I decided to make this for dinner tonight because you make it sound so easy and scrumptious… At which point, I wondered whether you boiled the corn before you cut it from the cobb or did you simply count on the saute to cook the corn?
We already started boiling the corn so I guess we’ll see how it turns out!
Thanks so much![/quote]Erin,
It is not necessary to boil the corn in advance. The saute and then the brief simmer in the broth is enough to render the kernels crisp tender. I did not test it with pre-cooked corn. Let me know how it came out.
Cheers!
Hi, Here I go rushing right into things, I decided to make this for dinner tonight because you make it sound so easy and scrumptious… At which point, I wondered whether you boiled the corn before you cut it from the cobb or did you simply count on the saute to cook the corn?
We already started boiling the corn so I guess we’ll see how it turns out!
Thanks so much!
Our veggie dinner was corn and fried eggplant with a fresh tomato slice on the top – divine. And even better was later in the summer when the corn was milky and Mom made corn fritters….
That looks fantastic 🙂 I love sweet corn too and I couldn’t help myself and bought some last time I was at the grocery store even though we’re a ways a way from local corn too. It is so good, but local will be better 😀 Love the pasta and cheese in this, it looks great!