This oven baked 4-ingredient sweet corn burrata pasta is exactly the kind of weeknight trick my uncle swears by: minimal prep, a short ingredient list, and a payoff that tastes like you fussed. It leans on peak-sweet corn (fresh or frozen), sturdy short pasta, and the lush creaminess of burrata to create a sauce right in the baking dish. The technique is loosely inspired by those simple Italian baked pasta gratins, but streamlined for busy evenings—no separate pot for sauce, no roux, just stir, bake, and scoop. It’s the sort of dish you can put in the oven, tidy the kitchen, and have on the table in under an hour, which is why it’s become a weekly staple in my Midwest kitchen.
Serve this pasta straight from the baking dish or a big ceramic bowl, family-style, with a simple green salad dressed in lemon and olive oil to cut through the richness. Crusty bread is lovely for chasing the creamy corn and burrata from the bottom of the bowl, though the dish is hearty enough to stand alone. A crisp white wine, a light pilsner, or sparkling water with a twist of lime all pair well with the sweetness of the corn and the mellow dairy notes of the burrata. If you’d like a bit more color on the table, sliced tomatoes with a drizzle of vinegar make a nice, low-effort side.
Oven Baked 4-Ingredient Sweet Corn Burrata PastaServings: 4
Ingredients
12 ounces rigatoni (or other short, tube-shaped pasta)
3 cups sweet corn kernels (fresh cut from the cob or frozen, no need to thaw)
8 ounces burrata cheese (2 small balls or 1 large, drained)
1 cup heavy cream
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil (for greasing and drizzling, optional but recommended)
1/4 cup reserved pasta cooking water (as needed, optional)
Directions
Heat the oven to 400°F (200°C). Lightly oil a 9x13-inch baking dish or a similar large ceramic baking dish so the pasta doesn’t stick.
Bring a large pot of well-salted water to a boil. Add the rigatoni and cook for 2–3 minutes less than the package directions for al dente; the pasta should still be quite firm in the center since it will finish in the oven.
While the pasta cooks, add the sweet corn kernels to the oiled baking dish. If using fresh corn, cut the kernels from the cob by standing the cob upright in a large bowl and slicing downward with a sharp knife, then transfer to the baking dish.
In a small bowl or measuring cup, whisk together the heavy cream, kosher salt, and black pepper until the seasoning is evenly distributed.
When the pasta is very al dente, scoop out about 1/2 cup of the starchy cooking water and set aside. Drain the pasta well.
Add the drained rigatoni to the baking dish with the corn. Pour the seasoned heavy cream over the top and drizzle with about 1 tablespoon of olive oil if using. Toss everything together directly in the dish until the pasta and corn are evenly coated and mostly submerged in cream. If the mixture looks very dry, stir in a splash (1–2 tablespoons) of the reserved pasta water to loosen it; it should look creamy but not soupy.
Cover the baking dish tightly with foil. Bake on the center rack for 18–20 minutes, until the pasta is tender and the cream is bubbling around the edges.
Carefully remove the foil. Tear or cut the burrata into large chunks and nestle them over the hot pasta and corn, letting some pieces sink slightly into the creamy mixture. Drizzle the remaining tablespoon of olive oil over the burrata if using.
Return the dish to the oven, uncovered, for 5–7 minutes, just until the burrata is warmed through, glossy, and starting to ooze into the pasta but not browned.
Remove from the oven and let the pasta rest for 5 minutes. This brief rest helps the sauce thicken slightly and makes serving easier. Taste and adjust seasoning with a pinch more salt or pepper if needed.
Transfer the pasta to a large ceramic serving bowl, making sure to scoop plenty of sweet corn and melted burrata into each portion. Serve warm, straight from the bowl, with a large spoon for scooping the creamy pasta.
Variations & Tips
Because this recipe relies on just four core ingredients—pasta, sweet corn, burrata, and heavy cream—you can adjust the supporting details without losing the spirit of the dish. For a bit more savoriness, scatter a handful of grated Parmesan over the top when you add the burrata. If you like gentle heat, sprinkle in a pinch of red pepper flakes with the salt and pepper. Short pasta shapes like penne, ziti, or shells all work; just keep an eye on baking time, as thinner shapes may cook a little faster. In summer, fresh sweet corn cut from the cob will be especially flavorful, but frozen corn is perfectly acceptable and convenient; there’s no need to thaw it before baking, though very icy kernels may add a minute or two to the bake time. If you prefer a lighter dish, you can swap half of the heavy cream for whole milk, but avoid going all milk—without enough fat, the sauce can separate under high heat. For extra color, stir in a handful of chopped fresh herbs (basil, chives, or parsley) after baking so they stay bright.
Food safety tips: Keep the burrata refrigerated until you’re ready to use it, and don’t leave it at room temperature for more than 2 hours total. Use pasteurized dairy products, especially if serving to pregnant people, young children, older adults, or anyone immunocompromised. When working with fresh corn, use a sharp knife and a stable cutting board, and cut the kernels away from your body to avoid slips. Leftover pasta should be cooled quickly, stored in a shallow, covered container in the refrigerator, and eaten within 3–4 days. Reheat leftovers until steaming hot throughout; you may need to add a spoonful of milk or cream to restore creaminess.
