Pasta With Corn, Mint and Red Onions

By Melissa Clark

Updated Oct. 11, 2023

Pasta With Corn, Mint and Red Onions
Linda Xiao for The New York Times. Food Stylist: Barrett Washburne.
Total Time
25 minutes
Prep Time
10 minutes
Cook Time
15 minutes
Rating
4(611)
Comments
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Practically a no-cook recipe, this celebration of corn, tomatoes and plenty of herbs is about as easy as summer pasta gets. A dollop or two of ricotta adds milky softness, enriching the tangy, garlicky tomatoes and plump kernels of corn, but you can leave it out if you prefer. Although this dish is best with seasonal tomatoes and freshly shucked corn, it’s also excellent made with frozen corn and year-round grape tomatoes, cut into cubes. You can serve this versatile salad warm, at room temperature or even cold as a pasta salad. And leftovers make a terrific lunch the next day.

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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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Preparation

  1. 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.

  2. 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.

  3. 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.

  4. 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.

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Ratings

4 out of 5
611 user ratings
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Comments

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!

Nancy M.

The corn IS cooked, right there in step one. Four minutes is plenty for loose kernels, I should think.

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

Erik

Other than using Penne (1/2 lb.) and less corn (2 ears), I made this as posted. It was so good! Local summer heirloom tomatoes and corn, for the win.

Name anita

Made this with fresh in season local corn and tomatoes, followed recipe exactly but went heavier on red pepper flakes…absolutely delicious! Did use ricotta, would not omit it.

ESB

Nice summer pasta! Easy to prepare.

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