Al dente pasta tossed with burst cherry tomatoes, charred sweet corn, fresh basil, and garlic in a light olive oil emulsion—bright, summery, and ready in 30 minutes.
Don't stir the tomatoes constantly—let them sit 2–3 minutes per side to develop blisters and caramelization. Corn kernels char best when the skillet is very hot and dry; pat corn dry before adding.
Reserve 1 cup pasta water before draining; use it to loosen the sauce if needed. Basil should be torn or cut just before serving to preserve color and flavor.
Ingredients
Scale
Measurement units
- 1 lb pasta
- salt (for pasta water)
- 6 cups corn kernels
- 6 cloves garlic
- 4 ½ lbs cherry tomatoes
- 1 cup fresh basil
- 3 tbsp olive oil
Ingredients
Scale
Measurement units
- 1 lb pasta
- salt (for pasta water)
- 6 cups corn kernels
- 6 cloves garlic
- 4 ½ lbs cherry tomatoes
- 1 cup fresh basil
- 3 tbsp olive oil
Instructions
Prep: Cook pasta and prepare vegetables
Bring a large pot of salted water to a boil, then add pasta (1 lb) and cook until al dente according to package directions.
While pasta cooks, pat corn kernels (2 cups), fresh or thawed frozen dry with a paper towel and mince garlic (3 cloves), minced.
Halve cherry tomatoes (1 ½ lbs), halved and tear fresh basil (1 cup), torn leaves.
Equipment: Large pot
Char corn and blister tomatoes
Heat olive oil (3 tbsp) in a large skillet over medium-high heat, then add corn kernels (4 cups), fresh or thawed frozen and cook without stirring for 3 minutes until charred on one side.
Stir corn and continue cooking for 2 more minutes until kernels are charred and tender, then transfer to a plate.
Add minced garlic (3 cloves), minced to the same skillet and cook for 30 seconds until fragrant.
Add cherry tomatoes (3 lbs), halved and cook without stirring for 2–3 minutes until blistered and split on one side.
Stir tomatoes and cook for 1–2 minutes more until most are blistered, then remove from heat.
Combine and finish
Drain pasta, reserving 1 cup pasta water, then add pasta to the skillet with tomatoes.
Return charred corn to the skillet and toss everything together, adding reserved pasta water 1 tablespoon at a time until the sauce is silky and coats the pasta.
Stir in fresh basil, then season with salt and black pepper to taste.
Drizzle with additional olive oil and serve immediately with lemon wedges on the side.
Before you cook
Cook notes
- • Don't stir the tomatoes constantly—let them sit 2–3 minutes per side to develop blisters and caramelization.
- • Corn kernels char best when the skillet is very hot and dry; pat corn dry before adding.
- • Reserve 1 cup pasta water before draining; use it to loosen the sauce if needed.
- • Basil should be torn or cut just before serving to preserve color and flavor.
- • This dish is best served immediately while the pasta is hot and the vegetables still have texture.
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