Pasta With Corn, Mint and Red Onions

By Melissa Clark

Updated October 10, 2023

  • Linda Xiao for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 1
Total Time
25 minutes
Prep Time
10 minutes
Cook Time
15 minutes
Rating
5(755)
Comments
Read comments

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.

Featured in: This Easy Vegetarian Pasta Is Full of Brilliant Hacks

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 to 6 servings

  • Fine sea or table salt

  • 1 pound cavatelli (or use another small pasta shape, such as orecchiette or shells)

  • 5 ears corn, shucked, kernels removed (about 4 cups)

  • 2 cups diced ripe tomatoes

  • ½ cup thinly sliced red onion

  • 2 teaspoons fresh lemon juice, more to taste

  • ½ cup olive oil, more for serving

  • 3 small or 2 large garlic cloves, grated

  • ½ teaspoon red-pepper flakes, more for serving

  • ½ cup 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 (4 to 6 servings)

81 grams carbs; 10 milligrams cholesterol; 574 calories; 14 grams monounsaturated fat; 3 grams polyunsaturated fat; 4 grams saturated fat; 23 grams fat; 6 grams fiber; 656 milligrams sodium; 16 grams protein; 10 grams sugar

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.

Powered by

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.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
755 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

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!

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.

Kim

Really good. Used shells. Added 1 chopped zucchini in with pasta at same time as corn; could have added another. Cut corn off 6 cobs but thought it looked like too much so added probably the equivalent of 5; should have added all 6. Based on comments that ricotta was bland, added some ricotta to the prepared dish, put more on the table along w/some smoothed goat cheese. The combination (for those who chose it) was great. Needed a bit more salt that the recipe called for but not much.

Namevic

Made .5 recipe. Soaked red onion in cold water. Used two ears of corn cherry tomatoes and goat cheese/sheep cheese. Yum

Namevic

Used Fusilli and cherry tomatoes halved

Private comments are only visible to you.

Recipe Tags

or to save this recipe.