Summer Corn Pasta with Basil

Summer Corn Pasta with Basil combines many wonderful flavors of Summer all in one delicious dish.

From the garden to the table.

Our garden is exploding with fresh herbs and veggies! While soaking up the Summer sunshine and our bountiful garden, I was inspired to get in the kitchen and create a new recipe.

When I think of summer I think about a slower pace, longer days, farmers’ markets, garden-fresh ingredients, and cooking with the delicious flavors of the season. Sweet corn, juicy vine-ripened tomatoes, and aromatic basil are just a few of my favorite flavors of Summer.

Pasta is always a crowd-pleaser.

On this farm, there can’t ever be enough pasta recipes. Whether it’s served as a main course or a side dish, everyone loves pasta. My family would eat pasta every day if they could. Now, don’t get me wrong, I love a good tomato-based sauce served over pasta. For Summer though, I wanted to try something different. Lately, I’ve been crushing on corn. Fresh corn was my inspiration for this recipe.

Corn, pasta, and basil are a Summer match made in heaven. 

Corn, pasta, and basil are flavors that when combined scream, “Summertime!”  The beauty of this recipe is that to fit your family’s taste, you can add or omit certain ingredients and guess what!?… It’s still delicious!

Summer is abundant with fresh ingredients. It’s such a beautiful time of the year. As often as possible, I try to take advantage of seasonal ingredients because they are the freshest. Therefore, I always use fresh corn on the cob for this recipe. That being said, frozen corn can also be used. Grilling the corn is also not necessary, but I personally love grilled corn. The sugar from the corn caramelizes and adds a rich flavor that elevates this recipe perfectly. Sauteeing the corn works well too.

I use Farfalle pasta in this recipe because the bow tie shape reminds me of a butterfly, which also reminds me of summer. The bow tie shape has a wonderful way of catching all the incredible flavors in the sauce making for a perfect bite. Rotini, Penne, and Rigatoni pastas can also be used. 

There is nothing like fresh basil! I highly recommend only using fresh basil for this recipe. Dried basil can be used, but the bright green color from the fresh basil leaves along with the fresh flavor of the basil really can’t be beat. 

To roast or not to roast (the tomatoes).

Have you ever tried roasted tomatoes? They are so delicious! If you have not tried roasted tomatoes, this recipe is a perfect way to try them. I’ve made Summer Corn Pasta with Basil using fresh/raw tomatoes and I’ve made it with roasted tomatoes. Although both versions are mouthwatering, I like it best with roasted tomatoes. I’ll let you be the judge…

This is my favorite recipe for roasted tomatoes. I promise it’s worth the extra time!

Versatile recipes are the best!

Perfect as a side dish or an entree.

Along with the versatility of the ingredients in this Summer Corn Pasta with Basil is the versatility in how you can serve it. It’s an ideal side dish for a Summer BBQ, a picnic at the beach, or a Sunday brunch in the sunshine.

It is also very satisfying on its own as a Summer entree. Keep it vegetarian or add rotisserie chicken (my favorite super-easy shortcut to add protein to any dish) or grill up some shrimp with butter and garlic and serve them with the pasta.  I’m telling you, the sky’s the limit with this recipe!

Hot, cold, or room temp this dish is delish!

The versatility of Summer Corn Pasta with Basil doesn’t stop. How do you serve it?… Thank you for asking.  It is equally delicious served hot, cold, or room temperature which makes it perfect for a BBQ, picnic, or weekday Summer meal. 

There are so many reasons to love this pasta recipe! I hope you try it and that you love it as much as we do on the farm. Happy Summer!

If you are looking for more delicious Summer inspired recipes, you may enjoy these: 

• Grilled Corn Summer Salad
• Pickled Red Onions
• Delicious Kale Pesto
• Salmon, Asparagus, and Dill Orzo Salad with Lemon Pepper Vinaigrette

Yield: 4-6 servings

Summer Corn Pasta with Basil

Prep Time: 30 minutes

Cook Time: 45 minutes

Additional Time: 45 minutes

Total Time: 2 hours

The beauty of Summer Corn Pasta with Basil is that it celebrates the fresh and delicious flavors of Summer. Creamy corn, fragrant basil, and zesty lemon make this dish ideal for a BBQ, a beach picnic, or a Sunday brunch. It is also an incredibly versatile recipe that can be served as a side dish or as an entree. Add some rotisserie chicken or some butter and garlic-grilled shrimp to make it the perfect summer meal.

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Ingredients

• Fine sea salt
• 1 pound Farfalle pasta
• 1 tablespoon olive oil
• 2 bunches scallions (about 10-14), trimmed and sliced
• 4 ears of corn, shucked
• 1/2 teaspoon freshly ground black pepper, more for serving
• 1 tablespoon butter
• 1/2 cup grated Parmesan cheese
• 1/3 cup roughly chopped or torn basil
• 2 tablespoons fresh lemon juice
• 1 pint cherry or grape tomatoes, halved (roasted-optional)
• 1/4 teaspoon red pepper flakes (optional)
• 1 rotisserie chicken, shredded or 1 pound grilled shrimp (optional)

Instructions

Preheat the grill on medium-high heat. Shuck the corn and wrap the ears on a single layer of aluminum foil. Grill the corn on medium-high heat for about 20-25 minutes, turning the corn about every 5-8 minutes. Take the corn off the grill and let it cool a bit before opening the foil.

In the meantime, bring a large pot of well-salted water to a boil. Cook pasta one minute shy of al dente, according to the package directions. Drain the pasta, reserving one cup of pasta water.

Next, unwrap corn from the aluminum foil and cut the kernels off the cob.

Heat oil in a large saute pan over medium heat; add scallions (reserving about 1/4 cup for later) and a 1/4 teaspoon of salt and cook until soft, for about 3 minutes. Add 1/2 cup of water and all but 1/4 cup of corn; stir until ingredients are incorporated. Add 1/4 teaspoon salt and 1/4 teaspoon pepper. Transfer to a blender and puree mixture until smooth. Add a little extra water if needed. The texture should be thick, but pourable.

Heat the same skillet over medium-high heat; add butter. Once butter is melted, add reserved 1/4 cup of corn. Add the corn puree and cook for about 1 minute to heat and combine the flavors.

Reduce the heat to low. Add the pasta and half of the reserved pasta cooking water, tossing to coat. Cook for 1 minute. Add a little more of the pasta cooking water if the mixture seems too thick. Stir on the 1/4 cup of reserved scallions, the Parmesan cheese, the basil, the red pepper flakes, 1/4 teaspoon salt, and a 1/4 teaspoon pepper. If you are adding rotisserie chicken or grilled shrimp, you can add it at this time too. Sprinkle with fresh lemon juice to taste. Transfer warm pasta to bowls and garnish with more scallions, basil, a drizzle of olive oil, black pepper, and cherry tomatoes (if you’d like).

Notes

If you have not tried roasted tomatoes, this recipe is a perfect way to try them. I've made Summer Corn Pasta with Basil using fresh/raw tomatoes and I've made it with roasted tomatoes. Although both versions are wonderful, I like it best with roasted tomatoes. but I'll let you be the judge...