Oven Baked 4-Ingredient Sweet Corn Burrata Pasta recipe – All Recipes Healthy Food

Oven Baked 4-Ingredient Sweet Corn Burrata Pasta recipe

 

How to Make It

The beauty of baking the corn and garlic together in a single baking dish is that the high heat caramelizes the corn kernels while softening the garlic into a sweet paste.

1
Roast the Corn and Garlic
20 min at 400°F (200°C)

Spread 2 cups of sweet corn kernels and 4-5 smashed garlic cloves across a medium baking dish or rimmed sheet pan. Drizzle generously with 2-3 tablespoons of olive oil, season with salt and black pepper, and toss to coat. Roast for 20 minutes until the corn is tender and slightly blistered at the edges.

2
Boil the Pasta
10 min

While the corn roasts, bring a large pot of heavily salted water to a boil. Cook your pasta until just shy of al dente (it will finish cooking in the hot corn mixture). Crucial step: Reserve 1 full cup of starchy pasta water before draining.

3
Create the Corn Base
2 min

Remove the pan from the oven. Transfer roughly half of the roasted corn and all the roasted garlic into a blender or food processor with 1/2 cup of reserved pasta water. Blend until smooth and creamy, then pour the sauce back into the baking pan with the remaining whole roasted corn kernels.

4
Toss and Melt the Burrata
2 min

Add the hot, drained pasta directly into the baking dish. Toss vigorously to coat the noodles, adding a splash more pasta water if the sauce looks too thick. Tear open the balls of burrata right on top, letting the soft, creamy interior ooze into the warm pasta as you toss. Garnish with cracked black pepper and fresh basil if desired.

Pro-Tips for Success

  1. Don’t skip blending half the corn: Blending a portion of the corn creates a naturally sweet, rich sauce without needing heavy cream, while leaving the rest whole gives every bite a satisfying texture.

  2. Bring burrata to room temperature: Take the burrata out of the fridge about 20–30 minutes before serving. Cold burrata will chill your hot pasta quickly, whereas room-temperature burrata melts instantly into a silky coating.

  3. Save that pasta water: The starch in the boiling water acts as an emulsifier, binding the natural corn milk, olive oil, and melted burrata into a smooth, cohesive sauce rather than a watery mixture

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