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Creamy Corn Pastais a simple summer comfort food that tosses pasta and fresh corn in a rich parmesan cream sauce. It’s vegetarian-friendly and easy to make in 20 minutes!
Summer is the time of year when I try to add fresh,in-season produce to every meal. Farmer’s markets are practically bursting with fresh tomatoes,corn,lemons,and zucchini,so how could I resist adding them to dishes like my lemon zucchini pasta,sun-dried tomato pesto pasta,or this Creamy Corn Pasta recipe?
This comforting,gourmet-style meal is a breeze to make with a handful of fresh summer ingredients in about 20 minutes. Picture sweet,juicy corn kernels and al dente pasta enveloped in a luxuriously savory corn and parmesan cream sauce. It’s simple,satisfying,and always comforting on summer evenings.
Recipe features
- A delicious dinner made with seasonal ingredients in under 30 minutes. Perfect for busy weeknights!
- Farm-fresh corn kernels are sautéed with aromatics before being blended into the creamy sauce and tossed in the finished dish.
- Like my tomato bacon green bean salad,it celebrates the best of summer produce! Vibrant,fresh corn paired with aromatic garlic,shallots,and fresh basil creates an explosion of fresh,seasonal flavors.
Ingredients
Pasta–Pick your favorite pasta to soak up the creamy,corn-infused sauce! Small,tubular pasta soaks up the creamy sauce best. Penne,fusilli,rotini,or farfalle (bow tie) are all great options. Gluten-free pasta works well,too.
Corn kernels –Naturally sweet and delightfully crunchy corn kernels are the star of this summer pasta recipe. If you can’t find farm-fresh corn,swap it for frozen corn kernels (thawed and drained first) or canned corn kernels (drained and rinsed).
Vegetable broth or salted pasta water–Sautéed corn kernels and aromatics are blended with broth or reserved pasta water to give the corn pasta sauce a sweet-savory flavor and smooth consistency. If you opt for salted pasta water,be mindful of how much extra salt you add later on.
Heavy cream –I like how heavy cream makes the corn pasta sauce extra luxurious and creamy,but you can swap it for half-and-half if you’d like a lighter option.
Parmesan cheese –Freshly grated parmesan cheese adds a salty,nutty flavor that ties everything together.
Instructions
Step 1:Cook the pasta. Cook the pasta according to the package instructions. Reserve ¼ cup of the pasta water,then drain the pasta and set it aside.
Step 2:Sauté the vegetables. Melt the butter in a large skillet over medium heat. Sauté the shallot and corn kernels,then add the garlic and a pinch of salt. Sauté for another 2 minutes before removing the pan from the heat.
Step 3:Blend the corn mixture. Transfer some of the sautéed corn mixture to a small blender. Add the reserved pasta water and blend until smooth. Pour the blended corn sauce back into the skillet.
Step 4:Make the sauce. Whisk the heavy cream,red pepper flakes,and parmesan cheese into the sauce until it’s smooth and creamy.
Step 5:Assemble.Toss the cooked pasta and fresh basil with the creamy corn sauce until well coated. Serve the pasta in bowls with extra salt,pepper,and basil to taste. Enjoy!
Tips and FAQs
- Don’t forget to reserve ¼ cup of the pasta cooking water before draining the pasta. This starchy water is essential for a silky,cohesive sauce that clings beautifully to the noodles.
- Taste the sauce as you go and adjust the seasonings accordingly.The parmesan cheese and pasta water are salty,so you shouldn’t need much additional salt. Don’t be afraid to add more black pepper or red pepper flakes for extra flavor,too!
Tip
If you can,use tubular pasta noodles with ridges. They trap the cream sauce in their ridges and tubes,helping you get all of the flavors of the dish in each bite.
Variations
- Dairy-free –To make this creamy pasta with corn dairy-free,substitute the butter with olive oil or vegan butter,swap the heavy cream for coconut milk or dairy-free cream,and use vegan parmesan cheese or nutritional yeast for that cheesy flavor.
- Add-ins–Feel free to customize this recipe by adding even more summer vegetables like cherry tomatoes,spinach,zucchini,bell peppers,or green peas.
- Add protein –Give this dish a boost of protein by adding grilled chicken,shrimp,bacon,or pancetta. Or,to keep it vegetarian,try tofu,tempeh,or chickpeas.
Serving suggestions
Make this creamy corn pasta the star of your summer dinner and pair it with a simple arugula salador a tomato burrata salad,and a medley of grilled vegetables,like zucchini,eggplant,and potatoes. Don’t forget a side of garlic breadto soak up the delicious sauce!
Can I substitute canned or frozen corn if I don’t have fresh?
Yes,you can use frozen or canned corn if fresh corn is out of season,but the corn sauce may taste less sweet and flavorful. Remember to thaw and drain the frozen corn before adding it to the skillet,and drain and rinse the canned corn well to remove any excess salt.
What else can I add to the sauce?
For extra flavor,consider adding a splash of white wine when sautéing the shallots and corn. You can also add a pinch of smoked paprika or a squeeze of fresh lemon juice to add depth of flavor to the cream sauce.
Storage
Refrigerator:Store the leftover pasta in an airtight container in the fridge for up to 3 days.
Freezer:Freeze the leftovers in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating:Reheat the pasta in a saucepan on the stove over low heat,adding a splash of milk or water,if needed,to loosen the sauce.
More dinner recipes with corn
If you made this recipe,be sure to leave a comment and star rating below. Thanks!
Corn Pasta
Creamy Corn Pastais a simple summer comfort food that tosses pasta and fresh corn in a rich parmesan cream sauce. It’s vegetarian-friendly and easy to make in 20 minutes!
Servings:
Instructions
Cook pasta according to package instructions;reserve ¼ cup pasta water,then drain the pasta.
Next,melt the butter in a large,deep skillet or dutch oven,then add the shallot and corn and sauté for 3 minutes. Then,add the garlic and salt and sauté for 2 minutes;remove from the heat.
Add ¾ cup of the corn mixture to a small blender,along with the vegetable broth or pasta water. Blend until smooth,then pour back into the skillet with the remaining corn.
To the skillet,stir in the heavy cream,red pepper flakes and parmesan and whisk until smooth.
Add the cooked pasta to the skillet,along with the basil and toss to combine. Serve with extra salt,pepper and basil and enjoy!
Notes
*Calories are per serving and are an estimation.
Nutrition
Serving:1g| Calories:404kcal| Carbohydrates:46g| Protein:12g| Fat:19g| Saturated Fat:12g| Polyunsaturated Fat:1g| Monounsaturated Fat:5g| Trans Fat:0.2g| Cholesterol:54mg| Sodium:833mg| Potassium:201mg| Fiber:2g| Sugar:3g| Vitamin A:825IU| Vitamin C:2mg| Calcium:142mg| Iron:1mg
