Burrata Pasta with Roasted Tomatoes, Fresh Basil and Sweet Corn – A Summer Favorite

I still remember the first time I made this burrata pasta recipe—it was a sweltering August afternoon at my favorite farmers market in Manhattan. Sweet corn was piled high, cherry tomatoes glistened in the sun, and I grabbed a ball of the creamiest burrata from a local dairy. That evening, I tossed it all with bucatini and fresh basil, and my husband declared it the best summer pasta he’d ever eaten. This creamy burrata pasta is the essence of summer in a bowl: juicy roasted tomatoes, charred corn, and that luscious, milky burrata that melts into every strand of pasta.

The flavors are a love letter to the seasons. Roasting the cherry tomatoes concentrates their sweetness and brings out a deep, jammy richness that pairs perfectly with the smoky char from the corn. The burrata—soft, creamy, and just slightly tangy—coats the pasta like a silky sauce. Fresh basil adds a peppery, aromatic finish. Every bite is a balance of textures: tender pasta, juicy tomatoes, crisp corn, and that luxurious cheese pull. It’s the kind of dish that feels both indulgent and light, perfect for al fresco dinners or a quick weeknight treat.

My culinary training at Le Cordon Bleu in Paris taught me the importance of simplicity—let quality ingredients shine. But my heart belongs to the bold, vibrant flavors of my Moroccan childhood. In this recipe, I’ve found a happy meeting point. The key? Don’t overcook the corn, use good olive oil, and tear the burrata right before serving so it stays creamy. Stick with me, and I’ll show you a common mistake to avoid that many home cooks make with roasted tomatoes. 💡 mia’s Pro Tip: Always reserve pasta water—it’s the secret to a glossy, emulsified finish.

Why This Burrata Pasta Recipe Is the Best

The Flavor Secret. Most creamy burrata pasta recipes drown the dish in heavy cream or butter. Not here. The creaminess comes entirely from the burrata itself, which I fold in at the very end so it softens but doesn’t melt away. The roasted tomatoes and corn bring natural sweetness, while a splash of pasta water and Parmesan create a light, savory sauce. This technique, honed during my years in Paris, lets each ingredient sing without weighing you down.

Perfected Texture. I’ve tested this roasted tomato pasta with every shape of pasta, and bucatini is my winner—the hollow center catches little bits of corn and tomato, while the outside gets beautifully coated. The corn is quickly charred in a hot skillet for a smoky pop, and the tomatoes are roasted just until blistered—not mushy, never dry. Getting that perfect al dente pasta is non-negotiable, and I’ll show you exactly how to time it.

Foolproof & Fast. You don’t need to be a trained chef to nail this pasta with fresh basil. From start to finish, it’s ready in 30 minutes. The steps are straightforward: roast tomatoes while pasta boils, char corn, toss everything together. Even first-time cooks can impress their guests. The only “hard” part is resisting eating all the burrata straight from the package! This is the summer pasta with corn that will become your new go-to.

Creamy Burrata Pasta Ingredients

I source my cherry tomatoes from the Union Square Greenmarket in summer, but any good supermarket will do. The burrata I buy from a local Italian deli in Brooklyn—always fresh, never pre-shredded. And when I smell fresh corn, I’m transported back to my mother’s kitchen in Morocco, where she would grill corn on the cob and serve it with salt and cumin. Here, we keep it simple and let the ingredients shine.

Ingredients List

• 1 pint cherry tomatoes
• 3 tablespoons olive oil, divided
• Kosher salt and freshly ground black pepper, to taste
• 2 ears sweet corn, kernels cut off (about 1 cup)
• 8 ounces dry pasta (bucatini or spaghetti work best)
• 2 cloves garlic, thinly sliced
• 1/4 cup grated Parmesan cheese
• 4 ounces burrata cheese, torn into pieces
• 1/4 cup fresh basil leaves, torn

Ingredient Spotlight

Burrata: This fresh Italian cheese is essentially mozzarella filled with stracciatella—creamy shreds of curd soaked in cream. It brings an unrivaled richness. Look for burrata stored in whey or brine; it should feel slightly springy. Do not substitute with regular mozzarella; the texture won’t be the same. For a dairy-free version, use a high-quality vegan cashew cream cheese, though the result will be less luscious.

Sweet Corn: Fresh summer corn is ideal—look for ears with bright green husks and plump, milky kernels. Frozen corn can be used in a pinch (see FAQ), but fresh delivers a superior sweet crunch. Cut the kernels off the cob with a sharp knife, and don’t discard the cob—you can simmer it in the pasta water for extra corn flavor. A little char in the skillet brings out natural sugars.

Cherry Tomatoes: Roasting blisters the skin and softens the flesh, creating a jammy sauce. Use any variety—grape or cherry—and avoid tomatoes that are overly ripe or waterlogged. If you can’t roast, you can sauté them quickly, but roasting deepens the flavor. Add a pinch of sugar if your tomatoes are not perfectly sweet.

Pasta: Bucatini is my top pick for this roasted tomato pasta. Its thickness stands up to the chunky corn and tomatoes, and the hole traps sauce. Spaghetti, linguine, or even penne work well. Cook it al dente—about 1 minute less than package directions—because it will continue to cook in the skillet.

Basil: Always use fresh basil. Dried basil loses its aromatic punch and turns bitter. Add it at the very end, off the heat, so the leaves stay vibrant and fragrant.

How to Make Burrata Pasta with Roasted Tomatoes and Corn – Step-by-Step

This recipe moves quickly, so I recommend prepping all your ingredients before you start. Trust me, it’ll make the process seamless.

Step 1: Roast the Tomatoes

Preheat your oven to 400°F (200°C). On a baking sheet, toss the cherry tomatoes with 1 tablespoon olive oil, a generous pinch of salt, and a few cranks of black pepper. Spread them in a single layer. Roast for 15–20 minutes, until the skins are blistered and the tomatoes have softened but still hold their shape. They should look like little jewels, not puddles.

💡 mia’s Pro Tip: Don’t overcrowd the pan. If tomatoes overlap, they steam instead of roast, becoming mushy. Use two pans if needed.

Step 2: Cook the Pasta

While the tomatoes roast, bring a large pot of well-salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve a full 1/2 cup of the starchy pasta water—this is liquid gold for creating a smooth sauce. Drain the pasta in a colander, but don’t rinse it; you want the starch to help the sauce cling.

⚠️ Common Mistake to Avoid: Rinsing pasta after draining washes away starch and prevents the sauce from adhering. Only rinse if you’re making a cold pasta salad.

Step 3: Char the Corn

In a large skillet (12-inch works best), heat the remaining 2 tablespoons olive oil over medium heat. Add the fresh corn kernels and spread them out. Let them cook undisturbed for about 2 minutes, then stir. Continue cooking for another 2–3 minutes, stirring occasionally, until the corn is lightly charred in spots and smells toasty. Add the sliced garlic and cook for 30 seconds, just until fragrant—don’t let it burn.

💡 mia’s Pro Tip: For even more corn flavor, scrape the cobs with the back of a knife to extract the “milk” and add it to the skillet. It’s a French chef trick.

Step 4: Combine and Simmer

Add the roasted tomatoes (with any juices from the baking sheet) to the skillet with the corn and garlic. Pour in 1/4 cup of the reserved pasta water. Stir and bring the mixture to a gentle simmer. Let it bubble for about 1 minute, allowing the flavors to meld and the sauce to thicken slightly.

Step 5: Toss the Pasta

Add the drained pasta directly to the skillet. Use tongs to toss everything together, coating the strands with the tomato-corn mixture. Sprinkle in the grated Parmesan and toss again. If the pasta looks dry, add more reserved pasta water a tablespoon at a time until it looks glossy and saucy. Taste and adjust seasoning with salt and pepper.

⚠️ Common Mistake to Avoid: Adding all the pasta water at once can make the dish watery. Add gradually—you might not need the full 1/2 cup.

Step 6: Finish with Burrata and Basil

Remove the skillet from the heat. Tear the burrata into rough pieces and gently fold it into the pasta—you want it to soften and create creamy pockets, not disappear. Add the torn basil leaves and give one last gentle toss. Serve immediately, while the burrata is still luscious and the basil is bright green.

💡 mia’s Pro Tip: If you have an extra basil sprig, save it for garnish. A final drizzle of good olive oil right before serving adds a touch of elegance.

Serving & Presentation

This dish is a showstopper on the plate. I like to pile the pasta into a warm, shallow bowl, making sure to include a few extra pieces of burrata and roasted tomatoes on top. Garnish with a few torn basil leaves, a crack of black pepper, and a drizzle of your best extra-virgin olive oil. If you’re feeling fancy, add a sprinkle of flaky sea salt and a tiny pinch of red pepper flakes for heat.

In my NYC kitchen, I often serve this with a simple arugula salad dressed in lemon and olive oil—the peppery greens cut through the richness of the burrata. A glass of chilled Sauvignon Blanc or a light Pinot Grigio is my go-to pairing. And don’t forget crusty bread to mop up every last bit of creamy sauce—that’s a non-negotiable in my house! The dish also works beautifully for a summer dinner party; double the recipe and serve it family-style in a large platter.

Make-Ahead, Storage & Reheating

Living in New York means I’m always trying to streamline my weeknight dinners. This pasta is best enjoyed fresh, but if you have leftovers (or want to prep ahead), here’s how I handle it. Pro tip: store the burrata separately to keep it from turning into a gluey mess.

When reheating, the key is to add moisture. I heat a skillet over medium-low, add the pasta with a tablespoon of water or pasta water, and toss gently until hot. Then remove from heat and stir in fresh burrata and basil. The cheese will melt beautifully into the warm pasta. Do not microwave—it turns the burrata rubbery and the pasta mushy.

If you’re prepping for a dinner party, you can roast the tomatoes and char the corn up to 2 days ahead. Store them in the fridge separately. Cook the pasta and do the final toss right before serving—it takes only 5 minutes.

Variations & Easy Swaps

This summer pasta with corn is endlessly adaptable. Here are a few of my favorite twists, tested in my own kitchen.

Protein Boost: Chicken or Shrimp

For a more filling main course, I often add grilled chicken breast seasoned with Moroccan spices (cumin, paprika, and a pinch of cinnamon) or sautéed shrimp tossed with garlic and lemon. Cook the protein while the pasta water boils, then slice and fold into the finished dish. The extra protein makes this a complete one-dish meal that’s still ready in under 45 minutes.

Gluten-Free Version

I’ve tested this with brown rice spaghetti and chickpea pasta. The key is to cook it until just al dente—gluten-free pasta can turn mushy quickly. Use the same skillet method, but be extra generous with pasta water to keep the sauce loose. The texture is slightly different, but the creamy burrata still shines. My NYC neighbor, who is celiac, swears by this version!

Dairy-Free / Vegan Option

Inspired by my French training in plant-based cooking, I make a quick cashew cream: soak 1/2 cup raw cashews in hot water for 15 minutes, then blend with 1/4 cup water, 1 tablespoon nutritional yeast, and a pinch of salt until smooth. Stir this into the pasta in place of burrata. Top with fresh basil and a drizzle of olive oil. It’s not exactly burrata, but it’s still creamy and satisfying. For a more authentic vegan burrata, look for store-bought versions made from cashew or almond milk.

Share Your Version!

I can’t wait for you to try this burrata pasta recipe in your own kitchen. When you do, I’d love to hear how it turned out! Did you add an extra pinch of red pepper for heat? Did you use bucatini or spaghetti? Did you serve it with a side salad or all on its own? Drop a star rating and a comment below—your feedback helps me create more recipes you’ll love. And if you share a photo on Instagram or Pinterest, be sure to tag @exorecipes so I can see your beautiful creation. It makes my day to see the dishes I’ve developed making people happy around the world.

I have one question for you: What’s the one ingredient you always have in your fridge during summer? For me, it’s always fresh basil and corn. Leave your answer in the comments—I’m curious to know your go-to summer staples! From my NYC kitchen to yours — I hope this recipe brings as much warmth to your table as it does to mine. — mia 🧡