Creamy, summery, and incredibly easy—just 4 main ingredients and one baking dish.
Ingredients
- 12 oz (340 g) pasta — rigatoni, penne, or shells
- 2 cups fresh or frozen sweet corn
- 8 oz (225 g) burrata
- 2 tbsp extra-virgin olive oil
- Salt & black pepper, to taste
Instructions
- Heat the oven to 425°F (220°C).
- Cook the pasta in well-salted water until about 2 minutes shy of al dente. Reserve about ½ cup pasta water, then drain.
- Make the corn base: Add the corn, olive oil, a generous pinch of salt, and several grinds of black pepper to a baking dish. Roast for 15–20 minutes, until the corn is tender and lightly caramelized.
- Blend: Transfer about half the roasted corn to a blender. Add ¼–½ cup reserved pasta water and blend until creamy. You can leave some texture rather than making it completely smooth.
- Combine: Toss the cooked pasta with the corn sauce and remaining roasted corn. Return everything to the baking dish.
- Add burrata: Tear the burrata over the top. Bake for another 5–8 minutes, just until the burrata is warm and melting into the pasta.
- Finish: Stir gently so the burrata creates a creamy sauce. Season with more salt, pepper, and olive oil to taste.
Tip: For the best flavor, let the corn get genuinely golden in the oven before blending—it gives the sauce a naturally sweet, almost buttery flavor.