Fresh Corn Pasta Cherry Tomatoes
Some nights you need dinner on the table in under half an hour, with a mountain of washing up to avoid. This fresh corn pasta with cherry tomatoes is my go-to for those evenings. I make this at least once a week – it’s become a family favourite, and the best part is that it uses one pot and a chopping board.
Recipe Overview
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
- Servings: 4
- Difficulty: Easy
Why You’ll Love This Fresh Corn Pasta Cherry Tomatoes
- Speed is the star: From fridge to fork in 25 minutes—no lengthy simmering or complicated steps.
- Minimal cleanup: You need just one large pan for the sauce and pasta, plus a colander. That’s it.
- Sweet corn, fresh and fast: Using fresh corn gives a crisp, milky sweetness that tinned corn simply cannot match.
- Make-ahead friendly: Prep the corn and halve the tomatoes the night before; dinner then takes 15 minutes to cook.
- Family-approved: Friends always ask me for this recipe after trying it at dinner parties. It’s simple enough for a Tuesday, yet impressive enough for guests.
Ingredients You’ll Need
- 400g dried pasta (short shapes like fusilli or penne work best)
- 3 fresh corn on the cob
- 300g cherry tomatoes, halved
- 3 cloves garlic, thinly sliced
- 4 tablespoons olive oil
- 1 small red onion, finely diced
- 100ml chicken or vegetable stock
- 50g Parmesan cheese, finely grated (plus extra for serving)
- Handful fresh basil leaves, torn
- Salt and black pepper to taste
- Pinch of chilli flakes (optional, for heat)
Tip: For the sweetest, milkiest corn, buy cobs with the husks still on. They should feel heavy and the kernels should be plump, not shrivelled.
How to Make Fresh Corn Pasta Cherry Tomatoes
- Prepare the corn: Stand each cob upright on a chopping board and slice the kernels off with a sharp knife. You’ll hear a satisfying crunch as they separate. Aim for kernels that are still separate, not mushy. You should have about 400g of kernels.
- Boil the pasta: Bring a large pot of salted water to a rolling boil—the bubbles should be vigorous and fast. Add the pasta and cook according to package directions until al dente (usually 10-12 minutes). Reserve about 200ml of the starchy pasta water before draining.
- Start the sauce: While the pasta boils, heat the olive oil in a large frying pan over medium heat. The oil should shimmer but not smoke. Add the diced red onion and cook for 2-3 minutes until it softens and turns translucent—you’ll see it become glossy and the smell will turn sweet.
- Cook the corn: Add the fresh corn kernels to the pan. Stir them for 4-5 minutes. They will start to pop gently and release a milky liquid. The kernels should turn a brighter yellow and soften slightly, but still have a little bite. The aroma will be intensely sweet and nutty.
- Add tomatoes and garlic: Tip in the halved cherry tomatoes and sliced garlic. Cook for 2-3 minutes, stirring occasionally. The tomatoes will begin to soften and release their juices, creating a light sauce. You’ll see the skins wrinkle slightly, and the pan will become juicy. The garlic should be fragrant, not burnt.
- Combine everything: Pour in the stock and about 100ml of the reserved pasta water. Stir well, scraping up any browned bits from the bottom of the pan—this adds flavour. Let it simmer for 2 minutes until the sauce thickens slightly and looks glossy.
- Toss the pasta: Add the drained pasta to the pan with the sauce. Toss everything together using tongs for about 1 minute. The pasta should be evenly coated and the sauce should cling to each piece. If it looks dry, add a splash more pasta water until it looks silky and loose.
- Finish and serve: Remove the pan from the heat. Stir in the grated Parmesan and torn basil leaves. The cheese should melt into the sauce, creating a creamy, glossy finish. Season with salt and black pepper to taste. Serve immediately with extra Parmesan on top.
Tips From My Kitchen
- Cut corn from the cob safely: Place the cob flat on a cutting board, not upright. Cut downwards, turning the cob as you go. This prevents the kernels from flying everywhere and keeps your fingers clear of the knife. It’s a small change that makes a huge difference.
- Reserve more pasta water than you think: I always save 200ml even if I only use 100ml. The starchy water is liquid gold—it helps the sauce cling to the pasta and gives it a silky texture without extra cream or butter. If your sauce looks thin, add it slowly until you get the right consistency.
- Don’t overcook the corn: Fresh corn only needs 4-5 minutes in the pan. Overcooking makes the kernels tough and chewy, and you lose that wonderful milky sweetness. The kernels should still have a slight crunch when you bite them.
- Make it a one-pan meal: To reduce washing up even further, cook the pasta directly in the sauce. Add 200ml more stock and simmer the pasta in the pan for 2-3 minutes longer than the packet says. You’ll lose the need for a separate pasta pot entirely.
- Prep the night before: Cut the corn from the cobs and halve the cherry tomatoes. Store them separately in airtight containers in the fridge. On the night, you just boil the pasta and cook the sauce. Dinner can be on the table in 15 minutes flat.
- Use the cobs for stock: Don’t throw away the bare corn cobs. Simmer them in water for 20 minutes with a bay leaf and a peppercorn. You’ll get a sweet, delicate corn stock that you can use in place of chicken stock in this recipe or in soups.
Delicious Variations to Try
- Spicy Version: Add 1-2 finely chopped red chillies with the garlic, or stir in a teaspoon of chilli paste at the end. The heat cuts through the sweetness of the corn beautifully. For a milder kick, sprinkle dried chilli flakes over the finished dish.
- Vegetarian/Vegan Option: Omit the Parmesan and use a good-quality vegan Parmesan or nutritional yeast stirred in at the end. Use vegetable stock instead of chicken stock. The corn and tomatoes provide so much natural sweetness that you won’t miss the cheese.
- Different Protein: Add 200g of cooked, shredded chicken or diced halloumi that you’ve fried until golden. Stir the protein in with the pasta at the end. For a seafood twist, toss in 200g of cooked prawns in the last minute of cooking.
What to Serve With Fresh Corn Pasta Cherry Tomatoes
- A simple green salad with a lemon vinaigrette—the acidity cuts through the sweetness of the corn.
- Grilled courgette slices or roasted asparagus for extra vegetables on the side.
- Crusty bread to mop up any remaining sauce from the bowl. No one should miss a drop.
Still hungry for ideas? You might also love Blistered Roasted Cherry Tomatoes For Pasta, Pasta Salad Olive Oil Cherry Tomatoes from our sister kitchens.
Frequently Asked Questions
Can I use frozen or tinned corn instead of fresh?
You can, but the texture will be different. Frozen corn is softer and releases more water, making the sauce thinner. Tinned corn is already cooked and can become mushy. If you must use frozen, thaw it first and pat it dry. If using tinned, drain it well and add it at the very end to warm through.
How do I store leftovers?
Store any leftover pasta in an airtight container in the fridge for up to 2 days. The pasta will absorb some sauce, so when you reheat it, add a splash of water or stock to loosen it. Reheat gently in a pan over low heat, stirring often, until piping hot.
Can I make this pasta gluten-free?
Absolutely. Use your favourite gluten-free pasta shape. Cook it according to the packet instructions, which may be slightly different from wheat pasta. The sauce itself is naturally gluten-free, so the only change is the pasta. Check that your stock is also gluten-free.
What type of pasta works best for this recipe?
Short pasta shapes like fusilli, penne, or farfalle work best because they catch the corn kernels and tomato pieces in their nooks. Long pasta like spaghetti or linguine is fine, but the corn kernels tend to fall to the bottom of the bowl. I always use a ridged shape for the best texture.
Can I add other vegetables to this dish?
Yes, this recipe is very forgiving. Try adding 100g of frozen peas along with the pasta water for a pop of green. Diced courgette or finely chopped spinach also work well. Just add them when you add the tomatoes so they cook through without becoming mushy.
fresh corn pasta cherry tomatoes
A vibrant summer pasta dish featuring sweet corn kernels, juicy cherry tomatoes, and garlic in a light sauce, finished with Parmesan and fresh basil.
Ingredients
Method
-
Prepare the corn: Stand each cob upright on a chopping board and slice the kernels off with a sharp knife. You’ll hear a satisfying crunch as they separate. Aim for kernels that are still separate, not mushy. You should have about 400g of kernels.
-
Boil the pasta: Bring a large pot of salted water to a rolling boil—the bubbles should be vigorous and fast. Add the pasta and cook according to package directions until al dente (usually 10-12 minutes). Reserve about 200ml of the starchy pasta water before draining.
-
Start the sauce: While the pasta boils, heat the olive oil in a large frying pan over medium heat. The oil should shimmer but not smoke. Add the diced red onion and cook for 2-3 minutes until it softens and turns translucent—you’ll see it become glossy and the smell will turn sweet.
-
Cook the corn: Add the fresh corn kernels to the pan. Stir them for 4-5 minutes. They will start to pop gently and release a milky liquid. The kernels should turn a brighter yellow and soften slightly, but still have a little bite. The aroma will be intensely sweet and nutty.
-
Add tomatoes and garlic: Tip in the halved cherry tomatoes and sliced garlic. Cook for 2-3 minutes, stirring occasionally. The tomatoes will begin to soften and release their juices, creating a light sauce. You’ll see the skins wrinkle slightly, and the pan will become juicy. The garlic should be fragrant, not burnt.
-
Combine everything: Pour in the stock and about 100ml of the reserved pasta water. Stir well, scraping up any browned bits from the bottom of the pan—this adds flavour. Let it simmer for 2 minutes until the sauce thickens slightly and looks glossy.
-
Toss the pasta: Add the drained pasta to the pan with the sauce. Toss everything together using tongs for about 1 minute. The pasta should be evenly coated and the sauce should cling to each piece. If it looks dry, add a splash more pasta water until it looks silky and loose.
-
Finish and serve: Remove the pan from the heat. Stir in the grated Parmesan and torn basil leaves. The cheese should melt into the sauce, creating a creamy, glossy finish. Season with salt and black pepper to taste. Serve immediately with extra Parmesan on top.
Notes
For best results, use fresh corn on the cob. The starchy pasta water helps bind the sauce. Add chilli flakes for a spicy kick.
I’d love to hear how this fresh corn pasta with cherry tomatoes works for your family. Drop a comment below and let me know if you tried any of the variations, or if you have a tip of your own for making weeknight dinners even faster. For more quick dinner ideas, have a browse through our All Recipes collection, or check out this Pasta With Zucchini And Ricotta for another speedy option. You can also find more weeknight-friendly meals in our Dinner Recipes section.
