A fresh and creamy summer pasta made with sweet corn, juicy tomatoes, and a bright lemon cream sauce that feels light, vibrant, and comforting.

1 pound spaghetti

4 ears corn

4 tablespoons olive oil, divided

16 ounces grape tomatoes, halved

4 tablespoons unsalted butter

1 large lemon, zest and juice

1/2 cup heavy cream

12 cloves garlic, minced

1 1/2 teaspoons salt

1 teaspoon freshly ground black pepper

1/2 teaspoon crushed red pepper

Fresh basil or parsley, optional garnish

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Cook the spaghetti in a large pot of well-salted boiling water until al dente. Drain and set aside.
Brush the corn with a little olive oil and cook until tender and lightly charred. Let cool slightly, then cut the kernels off the cob.
In a large skillet, heat the remaining olive oil and butter over medium heat until melted.
Add the minced garlic, lemon zest, lemon juice, salt, black pepper, and crushed red pepper. Stir gently until fragrant.
Remove the skillet from the heat and stir in the heavy cream until a smooth sauce forms.
Add the cooked pasta, corn kernels, and halved tomatoes to the skillet.
Toss everything together until well coated in the sauce.
Garnish with fresh basil or parsley if desired and serve warm or at room temperature.

This pasta can be served warm or chilled as a pasta salad.

Add grilled chicken or shrimp for extra protein.

Substitute canned or frozen corn if fresh is unavailable.

Add a splash of pasta water or cream when reheating to loosen the sauce.

Zucchini or spinach make great vegetable additions.