Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

White Wine Lemon Basil Corn Pasta with Burrata 

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bucatini noodles are tossed in a delicate citrus white wine sauce and sprinkled with fresh corn, basil and burrata cheese.

  • Total Time: 25
  • Yield: 4-6 servings 1x

Ingredients

Scale

1 lb bucatini pasta

2 corn cobs

1/4 cup fresh basil

8 oz Burrata

1/4 tsp pepper

White Wine Butter Sauce

1/2 cup chicken broth

1/2 cup white wine

3 cloves garlic, minced

2 lemons juiced and zested

6 tbsp butter

Salt and pepper to season

Instructions

  1. Preheat oven to 425ºF. Place corn cobs on baking sheet or flush on the oven rack and cook for 20 minutes. *See notes below for charing the corn.
  2. After cooked and charred, remove the husk. Cut the corn off the cob, uing a sharp knife, cut downward on the side of the cob, rotating to remove the kernels from the other sides. 
  3. Fill a large pot with water, season generously with salt and cook pasta according package instructions.
  4. Once the pasta is done, strain to remove all the water and toss in some olive oil or butter. This will make sure the noodles don’t stick together.
  5. Make your white wine sauce. In a skillet over medium heat, add a 1 tbsp of butter and minced garlic cloves. Sauce until fragrant, careful not to burn the garlic.
  6. Add in chicken broth and white wine and let it simmer for several minutes. Add in remaining butter and lemon juice. 
  7. Toss pasta in the white wine sauce, sprinkle with lemon zest, salt and pepper to season and fresh basil leaves. Pull apart the burrata rounds and place several on top. Serve hot.

Notes

How to char corn without a grill:

  1. Broil – safer option but you do have to make sure to check frequently. Once your corn cobs are mostly cooked, remove the corn husks from the cobs and turn on the broiler setting. Place the corn cobs back in the oven and broil for abut 2 minutes on each side.
  2. In a skillet – After the corn cobs have cooked in the oven, remove the husks and brush with olive oil. Place the corn cobs in a skillet over medium heat and roast on each side for 2-4 minutes. Once there starts to be some browning go the kernels, rotate the corn cob to char the other the other sides. There will be some popping coming from the corn kernels. It can be a surprise at first but it’s normal!
  3. Over an open flame – I would only recommend doing this if you have a lot of control over the flame or are confident charring over an open flame. Peel back the corn husks and remove. Carefully hold the corn cob over the flame, making sure your hand is not too close to the flame. There will also be some popping coming from the corn kernels with this method. Carefully rotate the cob to char the other sides.
  • Author: Mozie
  • Prep Time: 5
  • Cook Time: 20
  • Category: Dinner

Find it online: https://mozielife.com/white-wine-lemon-basil-corn-pasta-with-burrata/