This creamy corn pasta is made with fresh late-summer corn, salty parmesan cheese, and a squeeze of fresh lemon juice for the perfect balance of sweet and savory. Blending sweet summer corn and Parmesan cheese makes the creamiest, most delicious corn sauce that clings to each and every noodle. It’s the perfect family friendly pasta dish!
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The trick to making the best creamy sweet corn pasta at home is simple: blend cooked corn and parmesan cheese until smooth. Then, simmer the mixture with your favorite pasta and a bit of the reserved pasta water to thicken it up into a creamy sauce. This recipe takes less than 30 minutes to make and needs only a handful of simple ingredients.
This creamy corn pasta is best made with fresh corn, but if you can’t get your hands on fresh corn, frozen corn will do.
If you’re swimming in fresh corn this summer, don’t forget to try my Grilled Corn and Black Bean Salsa or my Street Corn Style Pasta Salad. They’re the perfect side dishes for potlucks, parties, or just because!
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Ingredients
The ingredient list looks longer than it really is. You’re mostly using some pantry staples (olive oil, garlic, salt, pepper, dried pasta, etc) with a couple of fresh ingredients. It’s very simple!
- Cavatappi pasta
- Extra-virgin olive oil
- Fresh corn
- Shallot
- Garlic
- Lemon juice and zest
- Grated parmesan cheese
- Fresh basil leaves
- Fresh mint leaves
- Red pepper flakes
- Salt and pepper
See recipe card for quantities.
Instructions
This creamy corn pasta recipe is ready quickly. Just cook the pasta, prepare the sauce, then combine the two and serve. It’s fast enough to make on busy weeknights or when it’s too hot to spend much time in the kitchen.
Step 1: Bring a large pot of salted water to a boil. Prepare the pasta according to the package instructions, cooking until al dente. Reserve 1½ cups of the starchy pasta cooking water before draining.
Step 2: Heat the olive oil in a large, deep skillet over medium heat. Add the corn kernels, shallots, garlic, salt, and pepper and cook for 8-10 minutes, or until the shallot has softened and the corn is tender and bright yellow. Turn off the heat.
Step 3: Transfer half the corn mixture to a blender and add ½ cup of the reserved pasta water and the lemon juice. Puree until smooth.
Step 4: Add the cooked pasta to the pan with the veggies and heat over low heat.
Step 5: Add the corn puree and stir to coat the pasta, then add the cheese and another ¼ cup of the reserved pasta cooking water and stir until the cheese melts into the sauce. Add more pasta water as needed to loosen the sauce.
Step 6: Season to taste and fold in half the basil. Garnish with the remaining basil, mint and a sprinkle with red pepper flakes.
Tip: Grill the corn first for a hint of smoky flavor.
Substitutions
Feel free to use gluten-free pasta, high-fiber pasta, or any other variety that fits your dietary needs. That part is flexible!
Dried herbs can usually replace fresh herbs, but the flavor is quite different. I recommend only using fresh herbs in this recipe. If you can’t get fresh basil or mint right now, try using green onion instead.
For a dairy-free meal, use vegan parmesan cheese.
Variations
- Frozen corn – Substitute frozen corn for fresh.
- Add more veggies – After you prepare the sauce, add some sauteed minced bell peppers or zucchini to the dish for extra color and texture. It’s also excellent with some halved cherry tomatoes on top!
- Try a different cheese – The closest alternative to parmesan is pecorino romano, which has a similar texture and flavor. Use cream cheese for a milder, creamier dish.
- Use a different pasta – Cavatappi has the perfect texture for holding onto the creamy sauce, but you can get creative here. I also like using rotini, penne, or orecchiette pasta
Equipment
This is a pretty low-effort recipe. You only need a few standard kitchen supplies and a little time.
Storage
Store the leftovers in an airtight container in the fridge for 3-4 days.
To reheat, try warming the pasta in a skillet on the stove with a little extra water to loosen the sauce. Garnish with fresh parmesan and more fresh herbs.
Top tip
Although this dish makes a great side dish, it can also be served with your favorite grilled protein for a complete meal.
FAQ
The easiest way to add fresh corn flavor to your summer pasta dishes is to blend freshly cooked corn with Parmesan cheese, sauteed shallot, and garlic, and your favorite seasonings. The starches in the corn will thicken the sauce, and as it cooks down, it will take on a savory, slightly sweet flavor that really elevates the dish.
Yes, in the right recipe, corn can be a fantastic addition to pasta. It works really well with Mexican flavors, like cumin, black beans, lime juice, etc., and is an excellent option in my Street Corn Style Pasta Salad. However, my favorite way to pair corn and pasta is to make a creamy sauce out of the fresh corn! It becomes glossy and saucy after blending and has a rich flavor similar to creamed corn (but way better). It’s a fun twist on tomato sauce and super quick to make, too!
For saucy pasta dishes, you want a noodle that can hold quite a bit of sauce at once. Cavatappi is ideal for this easy recipe, as the curves will hold plenty of sauce. Some other options include rotini, orecchiette, penne, rigatoni, and even thicker, flatter cuts, like fettuccine.
Related
Looking for other pasta recipes like this? Try these:
Creamy corn pasta
- Yield: 4 servings 1x
- Diet: Vegetarian
Ingredients
12 ounces fussili or cavatappi pasta
2 tablespoons extra-virgin olive oil, plus more for drizzling
Kernels from 4 ears fresh corn, about 3 cups
2 small shallots, diced
2 garlic cloves, minced
1 teaspoon sea salt, ½ teaspoon black pepper
Juice of half a lemon
Zest of 1 lemon
½ cup grated parmesan cheese
1 cup fresh basil leaves
¼ cup fresh mint leaves
Red pepper flakes, for serving
Instructions
- Bring a large pot of salted water to a boil. Prepare the pasta according to the package instructions, cooking until al dente. Reserve 1½ cups of the starchy pasta cooking water before draining.
- Heat the olive oil in a large, deep skillet over medium heat. Add the corn kernels, shallots, garlic, salt, and pepper and cook for 8-10 minutes, or until the shallot has softened and the corn is tender and bright yellow. Turn off the heat.
- Transfer half the corn mixture to a blender and add ½ cup of the reserved pasta water and the lemon juice. Puree until smooth.
- Add the cooked pasta to the pan with the veggies and heat over low heat. Add the corn puree and stir to coat the pasta, then add the cheese and another ¼ cup pasta water and stir until the cheese melts into the sauce. Add more pasta water as needed to loosen the sauce.
- Season to taste and fold in half the basil. Garnish with the remaining basil, mint and a sprinkle with red pepper flakes.
- Cuisine: Italian
This simple pasta was delicious! I’ll have it on regular rotation now.