If you loved the viral baked feta pasta trend, consider this its summer-obsessed, ultra-creamy cousin. The Oven Baked 4-Ingredient Sweet Corn Burrata Pasta takes four basic pantry and produce staples and turns them into a silky, golden pasta sauce with virtually zero hands-on effort.
The secret relies on oven-roasting sweet corn to intensify its natural sugars, releasing a sweet milkiness that melts straight into warm pasta and rich, torn burrata.
The 4 Core Ingredients
To keep this recipe strictly to 4 main ingredients (excluding kitchen basics like olive oil, salt, pepper, and water), focus on quality:
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Sweet Corn (3–4 ears or 2 cups kernels): Fresh off the cob works best for that crisp, sweet pop, but frozen sweet corn thawed and patted dry works well too.
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Burrata Cheese (8 oz / 2 balls): Fresh mozzarella stuffed with stracciatella and cream. When torn over hot pasta, it melts into an instant, velvety sauce.
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Pasta (8 oz / 0.5 lb): Long shapes like bucatini or tagliatelle trap the corn cream, while short shapes like rigatoni or paccheri scoop up the whole corn kernels.
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Garlic (4–5 cloves, smashed or sliced): Roasts alongside the corn in the oven, creating a sweet, savory aromatic base.
Kitchen Staples Check: You’ll also need olive oil, salt, and freshly cracked black pepper. Red pepper flakes or fresh basil make great optional garnishes!
How to Make It:
