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4.67 from 3 votes
Creamy Corn and Tomato Orrecchiette in a red dish with crusty bread on the side.
Orecchiette with Creamy Corn, Roasted Tomatoes and Scallions
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
As the summer comes to an end and corn is in high season, I like to put it in all my dishes - salads, pizza, casseroles, pasta.
Course: Entrées
Cuisine: Italian
Keyword: Summer Corn, Vegetarian, Pasta, One Pot Meal
Servings: 6
Calories: 364 kcal
Author: Meredith Laurence
  • 2 pints cherry tomatoes halved
  • olive oil
  • salt and freshly ground black pepper
  • 2 tablespoons butter
  • 4 scallions whites and green separated and sliced ¼-inch on the bias
  • 4 cups fresh corn kernels cut off the cob (about 4 ears)
  • ¼ cup water
  • 12 ounces dried orecchiette pasta
  • 4 teaspoons lime juice about 1 lime
  • fresh basil leaves torn
  1. Pre-heat the air fryer to 400ºF or pre-heat the oven to 375ºF.
  2. Toss the cherry tomatoes with olive oil, salt and freshly ground black pepper. Air-fry at 400°F for 6 minutes or roast on a baking sheet in the oven for 15 minutes, until tomatoes are soft. Toss tomatoes a couple of times during the cooking process.
  3. While the tomatoes are roasting, melt the butter in a large sauté pan. Add the scallion whites and corn kernels to the pan and sauté for a minute or two. Add the water and simmer for 5 minutes, until the corn is tender. Season with salt and freshly ground black pepper and remove the pan from the heat. Transfer three quarters of the corn to a food processor, reserving ½ cup of the corn kernels.
  4. Bring a large pot of salted water to a boil. Add the orecchiette pasta and cook until it is al dente according to package instructions (usually 9 to 11 minutes). Reserve one cup of the cooking water and drain the pasta.
  5. Add the reserved cooking water to the food processor. Process the corn in the food processor until smooth.
  6. Return the sauté pan to the stovetop over medium-high heat. Add the scallion greens and remaining ½ cup of corn kernels. Sauté for a minute. Stir in the puréed corn and heat through. Add the cooked orecchiette to the pan and toss to coat with the sauce. Stir in the roasted tomatoes gently and squeeze the fresh lime juice over everything. Toss together and season to taste with salt and freshly ground black pepper.
  7. Serve in pasta bowls and top with some fresh torn basil leaves and another grind of black pepper.
Nutrition Facts
Orecchiette with Creamy Corn, Roasted Tomatoes and Scallions
Amount Per Serving
Calories 364 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g15%
Cholesterol 10mg3%
Sodium 71mg3%
Potassium 770mg22%
Carbohydrates 69g23%
Fiber 5g20%
Sugar 12g13%
Protein 12g24%
Vitamin A 1160IU23%
Vitamin C 45.5mg55%
Calcium 37mg4%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.