Charred Corn Tomato Pasta

$- 8 oz pasta (spaghetti or your choice) - 2 cups cherry tomatoes, halved - 1 cup corn kernels (fresh or frozen) - 3 tablespoons olive oil - 3 cloves garlic, minced - 1 teaspoon red pepper flakes (adjust to taste) - Salt and pepper to taste - 1/2 cup fresh basil, chopped - 1/4 cup grated Parmesan cheese (optional) - Zest and juice of 1 lemon To make charred corn tomato pasta, let's gather our ingredients. Start with 8 oz of your favorite pasta, like spaghetti. You will need 2 cups of cherry tomatoes. Halve them for easy cooking. Next, get 1 cup of corn kernels. Fresh corn is great, but frozen works too. For flavor, we will use 3 tablespoons of olive oil. You will also need 3 cloves of garlic, minced for a tasty kick. Red pepper flakes add heat, so grab 1 teaspoon. Adjust this to your taste. Don't forget salt and pepper to bring out all the flavors. For a fresh touch, use 1/2 cup of chopped basil. If you like cheese, 1/4 cup of grated Parmesan is optional. Finally, zest and juice 1 lemon to brighten the dish. Now you have everything ready for a flavorful and simple meal. Check out the Full Recipe for detailed steps on how to make this delicious pasta dish! First, boil a large pot of salted water. Once the water is boiling, add 8 oz of pasta. Cook it according to package instructions until it is al dente. This usually takes about 8-10 minutes. After cooking, reserve 1/2 cup of the pasta water, then drain the rest. While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add 1 cup of corn kernels to the skillet. Cook the corn for about 5-7 minutes, stirring occasionally. You want to see a nice char on the corn. Once it’s charred, remove it from the skillet and set it aside. In the same skillet, add another tablespoon of olive oil if needed. Lower the heat to medium. Now, add 3 cloves of minced garlic and 1 teaspoon of red pepper flakes. Cook them for about 30 seconds, or until you smell that great aroma. Next, stir in 2 cups of halved cherry tomatoes. Season with salt and pepper to taste. Cook the tomatoes for about 5-6 minutes. They should start to soften and burst, creating a light sauce. Now, it’s time to mix everything together. Add the charred corn back into the skillet. Then, pour in the drained pasta. Gradually add the reserved pasta water while stirring. This helps create a creamy texture. If needed, add more water until you get the right consistency. To finish the dish, stir in the juice and zest of 1 lemon. Add 1/2 cup of chopped fresh basil. Toss everything together to coat the pasta well. Taste the pasta and adjust the seasoning if needed. For the full recipe, check out the details above. Enjoy your charred corn tomato pasta! For charred corn tomato pasta, choose pasta that holds sauce well. I recommend spaghetti, fusilli, or penne. These shapes catch the sauce and bits of corn nicely. You can use whole wheat or gluten-free pasta, too. It all depends on your taste and dietary needs. Using fresh ingredients makes a big difference. Fresh cherry tomatoes burst with flavor and sweetness. Choose ripe ones for the best taste. Fresh corn adds a sweet crunch that frozen corn can’t match. Look for local produce when you can; it’s often the best choice. To get that ideal char, heat your skillet before adding corn. Use medium-high heat and keep the corn moving. Don’t stir too often; let it sit for a minute to form a nice brown color. This gives it a smoky flavor that pairs well with the tomatoes. You can also char corn on the grill for an extra layer of taste. {{image_2}} To make this dish vegan, simply switch out the Parmesan cheese. Use nutritional yeast instead. It gives a cheesy flavor without dairy. Just sprinkle it on top as you serve. You can add about 1/4 cup to start. Taste and add more if you like. This option keeps the dish plant-based and tasty. If you want more protein, grilled chicken or shrimp works great. Cook the protein separately and add it when you mix the pasta. For chicken, use about 1 cup, chopped into pieces. For shrimp, 1 pound is perfect. This boosts the dish's heartiness and makes it more filling. Are you gluten-free? No problem! You can use gluten-free pasta options. Many brands offer delicious choices like brown rice or chickpea pasta. Just cook it like regular pasta. This way, everyone can enjoy the charred corn tomato pasta without worry. To keep your charred corn tomato pasta fresh, store it in an airtight container. Make sure to cool it down to room temperature before sealing. This helps prevent moisture build-up. Place the container in the fridge. It will stay good for about three to four days. To reheat, you can use a skillet on low heat. Add a splash of olive oil or water to keep the pasta moist. Stir gently until heated through. This method helps preserve the flavors and texture. You can also use the microwave. Heat in short bursts of 30 seconds, stirring in between. If you want to freeze charred corn tomato pasta, let it cool completely. Then, place it in a freezer-safe bag or container. Remove as much air as possible to prevent freezer burn. It can last for up to three months. To thaw, move it to the fridge overnight before reheating. You can cook the pasta and char the corn ahead of time. Store them in separate containers. When you are ready to eat, just heat them up. Add the tomatoes, garlic, and other flavors fresh. This keeps the pasta great. Yes, frozen corn works well in this dish. It saves time and still tastes good. Just add it to the skillet straight from the freezer. You may need to cook it a minute longer to get it nice and warm. If you want a cheese swap, try using nutritional yeast for a vegan option. You can also use a different cheese like Pecorino or even goat cheese for a tangy flavor. Each choice adds its own twist to the dish. Charred Corn Tomato Pasta stays fresh for about 3-4 days in the fridge. Just store it in an airtight container. When you reheat it, add a splash of water or oil to keep it moist. Absolutely! Add any veggies you like. Zucchini, bell peppers, or spinach work great. Just chop them small so they cook fast. This adds more color and flavor to your meal. Check out the Full Recipe for more ideas! This blog post laid out a simple recipe for Charred Corn Tomato Pasta. You learned about the key ingredients and followed easy steps for cooking. I shared tips to elevate the flavor and options for customization like adding protein or making it vegan. Remember, fresh ingredients yield the best taste. Enjoy experimenting with this dish to find what you like best. Happy cooking!$

Delight your taste buds with this vibrant Charred Corn Tomato Pasta! It’s a quick and easy recipe featuring al dente pasta, sweet corn, juicy cherry tomatoes, and fresh basil, all tossed in a zesty lemon twist. Perfect for busy weeknights or a weekend treat, this dish is ready in just 25 minutes. Dive into these delicious flavors and elevate your dinner routine. Click to explore the full recipe and start cooking today!

Print Recipe Pin Recipe

Ingredients

8 oz pasta (spaghetti or your choice)

2 cups cherry tomatoes, halved

1 cup corn kernels (fresh or frozen)

3 tablespoons olive oil

3 cloves garlic, minced

1 teaspoon red pepper flakes (adjust to taste)

Salt and pepper to taste

1/2 cup fresh basil, chopped

1/4 cup grated Parmesan cheese (optional)

Zest and juice of 1 lemon

Instructions

Cook the Pasta: In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.

Char the Corn: While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the corn and cook, stirring occasionally, until it begins to char (approximately 5-7 minutes). Remove the corn from the skillet and set aside.

Sauté the Aromatics: In the same skillet, add another tablespoon of olive oil if needed, and reduce the heat to medium. Add the minced garlic and red pepper flakes, cooking for about 30 seconds or until fragrant.

Add the Tomatoes: Stir in the halved cherry tomatoes, seasoning them with salt and pepper. Cook for about 5-6 minutes until the tomatoes begin to soften and burst, creating a light sauce.

Combine Ingredients: Add the charred corn back into the skillet along with the drained pasta. Pour in the reserved pasta water gradually, stirring to create a creamy consistency. Adjust with more water if necessary.

Finish the Dish: Stir in the lemon juice and zest, along with the chopped basil. Toss everything together so that the pasta is well coated. Taste and adjust the seasoning as needed.

Serve: Plate the pasta, and if desired, sprinkle with grated Parmesan cheese for additional flavor.

Prep Time, Total Time, Servings: 10 mins | 25 mins | Serves 4