Grilled Corn, Zucchini & Lemon Pasta
Published Aug 29, 2026
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A Fresh Gluten-Free Summer Dinner Bursting with Seasonal Flavor
When summer produce is at its peak, simple recipes often deliver the biggest rewards. Sweet corn fresh from the farmers market, tender zucchini picked from the garden, fragrant basil, and bright lemons come together in this Grilled Corn, Zucchini & Lemon Pasta with Burrata to create a meal that’s bursting with the fresh flavors of the season.
Table of Contents
- A Fresh Gluten-Free Summer Dinner Bursting with Seasonal Flavor
- Why You’ll Love This Grilled Summer Pasta
- Celebrate the Best of Summer Produce
- Why Mountain High Organics Gluten-Free Linguine?
- What You’ll Need
- The Secret Is Grilling
- Burrata Makes It Feel Special
- Tips for the Best Summer Pasta
- Serving Suggestions
- Frequently Asked Questions
- Make It Beautiful!
- Our Recipe Development Process
- More Gluten-Free Summer Recipes You’ll Love
- Grilled Corn, Zucchini & Lemon Pasta with Burrata Recipe
The smoky char from the grill enhances the natural sweetness of the vegetables, while creamy burrata melts into a light lemon sauce, coating every strand of gluten-free linguine. Whether you’re cooking for a backyard dinner party or looking for an easy weeknight meal, this recipe celebrates everything we love about summer produce.
Made with Mountain High Organics Gluten-Free Linguine, this colorful pasta is naturally gluten-free, egg-free, nut-free, soy-free, and vegetarian, making it a dish everyone can gather around and enjoy.
Why You’ll Love This Grilled Summer Pasta
There are countless pasta recipes, but this one lets fresh ingredients shine.
You’ll love it because it’s:
- Bursting with fresh summer flavors
- Ready in about 40 minutes
- Perfect for using garden vegetables
- Great for entertaining
- Beautiful enough for special occasions
- Naturally colorful without complicated ingredients
- Light enough for warm evenings while still satisfying
Every bite combines sweet grilled corn, smoky zucchini, bright lemon, fragrant herbs, and rich, creamy burrata.
Celebrate the Best of Summer Produce
One of the joys of summer is walking through a farmers market or harvesting vegetables from your own backyard. Corn is at its sweetest, zucchini is plentiful, and fresh herbs seem to grow overnight.
This recipe is a wonderful way to celebrate that abundance. Grilling the vegetables intensifies their natural sweetness while adding just enough smoky flavor to make every ingredient stand out.
Rather than covering the vegetables with a heavy sauce, a simple combination of olive oil, fresh lemon juice, lemon zest, garlic, and reserved pasta water creates a silky coating that lets the fresh produce remain the star of the dish.
Why Mountain High Organics Gluten-Free Linguine?
A great pasta dish deserves equally great noodles.
Mountain High Organics Gluten-Free Linguine has the perfect texture for this recipe. Its long strands beautifully capture the light lemon sauce while weaving together grilled corn, zucchini, basil, and parsley in every forkful.
Because the pasta has a satisfying bite, it stands up well to the creamy burrata without becoming heavy.
What You’ll Need
This recipe comes together with a handful of fresh, seasonal ingredients:
- Mountain High Organics Gluten-Free Linguine
- Fresh sweet corn
- Zucchini
- Extra-virgin olive oil
- Shallot
- Garlic
- Fresh lemons
- Fresh basil
- Fresh parsley
- Burrata cheese
- Balsamic glaze
Simple ingredients combine to create a meal that feels elegant without requiring hours in the kitchen.
The Secret Is Grilling
Grilling isn’t just for steaks and burgers.
Lightly charring the corn and zucchini adds incredible depth of flavor while preserving the vegetables’ natural sweetness and texture.
The caramelized kernels of corn provide little bursts of sweetness throughout the pasta, while the grilled zucchini adds a tender, smoky contrast that complements the bright lemon beautifully.
Burrata Makes It Feel Special
The finishing touch is a fresh ball of creamy burrata placed right in the center of the pasta.
As you cut into it, the creamy interior gently melts into the warm pasta, creating a luxurious sauce that brings every ingredient together. A drizzle of balsamic glaze adds just enough sweetness and acidity to balance the richness of the cheese.
Tips for the Best Summer Pasta
Grill Over Medium-High Heat
Allow the vegetables to develop light grill marks without overcooking them. This keeps the zucchini tender and the corn juicy.
Reserve Your Pasta Water
A little reserved pasta water transforms the olive oil and lemon juice into a silky sauce that clings beautifully to the pasta.
Add Fresh Herbs at the End
Folding in basil and parsley just before serving preserves their fresh aroma and vibrant green color.
Serving Suggestions
This pasta pairs beautifully with:
- Grilled chicken
- Grilled shrimp
- Cedar plank salmon
- A crisp green salad
- Gluten-free garlic bread
- Chilled white wine or sparkling lemonade
It’s equally delicious served warm for dinner or enjoyed at room temperature as part of a summer buffet.
Frequently Asked Questions
You can grill the vegetables and prepare the herbs a day ahead. Cook the pasta and assemble the dish just before serving for the freshest texture.
Fresh mozzarella works well if burrata isn’t available, though burrata creates a creamier finish.
Yes. Using Mountain High Organics Gluten-Free Linguine keeps the recipe completely gluten-free.
Absolutely. Grilled chicken, shrimp, or even grilled steak pair wonderfully with the bright summer flavors.
Make It Beautiful!
One of the reasons this recipe is so memorable is its presentation.
For a magazine-worthy serving:
- Arrange the pasta on a large white serving platter.
- Place the burrata in the center so it’s the focal point.
- Scatter grilled corn kernels evenly across the top.
- Let the strips of grilled zucchini rest naturally among the pasta.
- Finish with fresh basil leaves, chopped parsley, cracked black pepper, and a generous drizzle of balsamic glaze.
- Serve with lemon wedges around the edge of the platter for a pop of color and an extra burst of freshness.
The combination of golden corn, bright green herbs, creamy white burrata, and sunny lemon creates a dish that’s every bit as beautiful as it is delicious.
Our Recipe Development Process
At Gluten Free & More, we pride ourselves on being home cooks, not chefs. Our recipes are developed to help home cooks make the most of fresh, seasonal ingredients with confidence. We focus on approachable techniques, dependable gluten-free ingredients, and balanced flavors that let quality produce shine. This recipe combines simple grilling, a light lemon-based sauce, and premium gluten-free pasta to create a meal that’s both elegant and practical for everyday cooking. Every step is carefully tested to ensure readers can achieve consistent, delicious results in their own kitchens.
More Gluten-Free Summer Recipes You’ll Love
If you enjoyed this Grilled Corn, Zucchini & Lemon Pasta, be sure to try:
Charred Summer Vegetable Salad
Tropical Fruit Salad with Citrus Vinaigrette
Grilled Corn, Zucchini & Lemon Pasta with Burrata
Ingredients
- Kosher or fine sea salt
- 12 ounces Mountain High Organics gluten-free linguine
- 3 ears fresh corn, husks removed
- 2 medium zucchini, sliced lengthwise into ¼-inch planks
- 4 tablespoons extra-virgin olive oil, divided
- 1 small shallot, finely diced
- 3 cloves garlic, minced
- Zest of 2 lemons
- ¼ cup fresh lemon juice
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon crushed red pepper flakes, optional
- ½ cup reserved pasta water, plus more as needed
- ¼ cup chopped fresh basil
- 2 tablespoons chopped fresh parsley
- 8 ounces burrata cheese
- 1 tablespoon balsamic glaze
- Additional basil leaves
- Freshly cracked black pepper
- Lemon wedges
Instructions
- Bring a large pot of salted water to a boil.
- Preheat a grill or grill pan to medium-high heat.
- Brush the corn and zucchini with 2 tablespoons of olive oil. Grill the corn, turning occasionally, for 10–12 minutes or until lightly charred on all sides. Grill the zucchini for 2–3 minutes per side until tender and marked by the grill. Remove the vegetables from the grill and allow them to cool slightly. Cut the kernels from the corn cobs and chop the zucchini into bite-sized pieces.
- Cook the pasta according to package directions until al dente. Before draining, reserve 1 cup of pasta water. Drain the pasta and set aside.
- Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the shallot and cook for 2–3 minutes until softened. Stir in the garlic and cook for 30 seconds. Add the lemon zest, lemon juice, salt, black pepper, and crushed red pepper flakes, if using. Stir in ½ cup reserved pasta water.
- Add the cooked pasta, grilled corn, and grilled zucchini. Toss until everything is evenly coated. If needed, add more pasta water a few tablespoons at a time to create a light, silky sauce. Fold in the basil and parsley.
- Transfer the pasta to a large serving platter. Place the burrata in the center of the pasta. Drizzle with balsamic glaze. Garnish with additional basil leaves, freshly cracked black pepper, and lemon wedges. Serve immediately, allowing guests to break into the burrata and mix the creamy center throughout the pasta.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
