Pasta With Corn, Mint and Red Onions
Updated Oct. 11, 2023
- Total Time
- 25 minutes
- Prep Time
- 10 minutes
- Cook Time
- 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- Fine sea or table salt
- 1pound cavatelli (or use another small pasta shape, such as orecchiette or shells)
- 5ears corn, shucked, kernels removed (about 4 cups)
- 2cups diced ripe tomatoes
- ½cup thinly sliced red onion
- 2teaspoons fresh lemon juice, more to taste
- ½cup olive oil, more for serving
- 3small or 2 large garlic cloves, grated
- ½teaspoon red-pepper flakes, more for serving
- ½cup chopped soft herbs, such as mint, basil or cilantro, or a combination, more for serving
- Fresh ricotta, for serving (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
574 calories; 23 grams fat; 4 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 3 grams polyunsaturated fat; 81 grams carbohydrates; 6 grams dietary fiber; 10 grams sugars; 16 grams protein; 656 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Bring a large pot of salted water to boil. Add pasta and cook until al dente, according to package directions. Add the corn kernels to the pasta about 2 to 4 minutes before the pasta is cooked. Drain.
- Step 2
Meanwhile, in a large bowl, combine the tomatoes, onion, lemon juice and 1 teaspoon salt, and set aside to marinate while the pasta cooks.
- Step 3
Add the oil, garlic and red-pepper flakes to a small skillet set over medium-high heat. Let oil heat until the garlic is fragrant but not at all brown, about 1 minute. Pour into the tomato mixture.
- Step 4
Add drained pasta and corn to the tomato mixture. Stir well to coat the pasta. Mix in herbs. Taste and add more lemon juice and salt, if needed. Serve warm or room temperature drizzled with more olive oil, herbs, red-pepper flakes and dollops of ricotta, if you like.
Private Notes
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Cooking Notes
Julie, Sonoma
I have been making this for dinner all summer! I usually add the onions to the oil and garlic so they aren't so raw tasting, and the corn goes in there as well, just to heat up, but staying crunchy. Dollops of goat cheese work well instead of ricotta because they get melty and the tang contrasts nicely with the sweetness of the veggies. Add some diced zucchini if you have it, or diced red bell pepper. These veggies are the taste of summer!
Bob K.
I'd invite people to try a couple of bites of uncooked corn on the cob - it really doesn't even need cooking (we eat tomatoes fresh, why not corn?). Even if you prefer it cooked, the kernels are so tiny, that just blanching them should cook them through - any longer is just leaching out flavor IMO.
megDan
This was delicious. Made it just as the recipe said. I used a mix of mint and basil. It was such a nice balance of fresh veggies and creamy ricotta. This would be great as a main, a side, or to bring to a potluck. Will make again
Nancy M.
The corn IS cooked, right there in step one. Four minutes is plenty for loose kernels, I should think.
Richard
Follow the recipe, and you'll have cooked corn.
Bernard
Microwave the fresh corn https://www.tasteofhome.com/article/how-to-cook-corn-on-the-cob-in-the-microwave/ Shuck and cut kernels off the cob when cool enough. Boil the cobs in the pasta water and remove before adding the pasta. E.Z.
Lee M
A large skillet is necessary (not small) for all these ingredients. Dish was good, but on the bland side. Wouldn’t make again.
Mary from Hoboken
I made this with fresh corn that I didn’t cook. It was wonderful. The pop & the sweetness of it was delicious with the mint & the marinated tomatoes.
june
Haven't made this yet, but I think I prefer my corn cooked a little. maybe I would add the shucked corn cobs to the pasta, during the final 2-3 mins., then, when cool enough to handle the cobs, slice the "cooked" corn off the cobs and proceed as written.
lizzyg
good, not great, but a good idea for clearing out the veggie bin. Next time I'll use a cheese with more tang (maybe goat or feta) since the ricotta is so bland.
Linda
To take the bite off the raw onions; slice and put in bowl, pour boiling water over them and let sit 10-15 minutes as you prepare other parts of recipe; drain and add... sweet without the bite. Also, on the corn, shuck and keep until last 1-2 minutes of pasta cooking; add to pasta pot and drain all together when pasta is done (or leave raw if really summer sweet corn!)
Kyle
Had to substitute shallots, and it was delish!
zoz
Re: cooked vs. not cooked corn. Whenever preparing corn on the cob (like last night), I plunge the cobs into boiling water for no more than 30 seconds. The corn would be perfectly good eaten raw, but the boiling water makes it warm enough to melt butter. Anything else is overkill, imo,
Golem
Frozen carrots, broccoli, peas & bacon. I'm a big fan of frozen vegetables that are often better tasting than the produce that's been languishing on the shelves for days on end.
Lauren
Amazing!! Only minor tweaks: used frozen corn and halved grape tomatoes. Halved the olive oil to 1/4 cup and added a little bit of pasta water at the end. Oh, and added basil because we have it growing. Such a great way to use the basil and mint growing rampant in our little NYC balcony garden!
Blah
I used leftover grilled corn which added a nice smokiness. Ended up adding in another handful of herbs and extra lemon to pump up the flavor
Katie
SUPER delicious, super easy summer supper. Skipped the cheese and added a can of rinsed cannelini beans for some protein.
Christa
This was such a simple, flavorful, and fragrant summer pasta to make here in corn-laden Illinois; I made it with orecchiette as well as mint, cherry tomatoes and a shallot that I had on hand. Will definitely continue to make over the summer. I always find Melissa Clark"s recipes trustworthy as well as practical with a hint of French simplicity and elegance similar to David Tanis, and both tend to rely on fresh, seasonal produce.
Mason
Mixture of mint and lemon balm for the chopped herbs is very delicious
Dorothy Nagelbach
Delicious! Family loved it. Did not add ricotta. Would use more fresh herbs next time.
Tsippi
I made this with drained Jovial tomatoes (salt free) and drained Trader Joe's canned corn. Next time, I won't salt the pasta water, as the sauce itself was quite salty, at least for me. The mint made this dish memorable. It took a few minutes of "rest" before the mint really came forward in the dish. I couldn't taste the onion at all and will either add more next time or cook it with the garlic. I may add more lemon next time from the get-go, as well. I really liked it with the ricotta.
JB
Delicious and easy! A great way to use the extra farmer's market corn I had bought. I used feta rather than ricotta but otherwise followed the recipe as written. leftovers were even better the next day for lunch!
NancyD
Easy, fast, delicious. Because I had them, I added a bit of sliced zucchini and sweet peppers with the onion. Used feta and herbed goat cheese that were in the frig. Husband asks that we put this one in rotation when we can get corn. (Or maybe I’ll do it with frozen )
Steve G., Los Angeles, CA
Loved it. Easy to do. Great way to use mint. I love pasta. Serve, warm or as a left over right out of the refrigerator. Great snack.
Deb in PA WA
This was excellent! However, don't dice the tomatoes; they'll disappear. Chopped is fine, or halved cherry tomatoes. The mint is, in my opinion, essential. I used a combo of basil, mint, flat leaf parsley and cilantro. Also, don't slice the onions too thin, or they, too, will disappear....
Chris Ames
I add sundried tomatoes, Kalamata olives and anchovies. Really good.
Carrie L
I used Trader Joe's roasted corn, Aleppo Red pepper, goat cheese, basil and cilantro. I heated everything but the lemon juice and tomatoes. It was delicious with a little extra salt and pepper.
Sharon
How can garlic be grated?
nanherr
How do you cut a grape tomato into a cube?
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