Turn fresh corn into a luscious sauce with this creamy corn pasta recipe, without any cream! Ready in 30 minutes, it’s perfect for a healthy and family-friendly weeknight dinner.
I don’t know about you, but I love fresh summer corn. Boiled, covered in butter, and lightly salted, its natural sugars create the most delicious balance of sweet and salty flavors, while providing the perfect juicy “pop” in every bite.
And, while I love the simplicity of a good, boiled ear of corn, there is so much more you can do with it, and this creamy corn pasta is exactly that! It uses the corn’s natural starches and sugars to create a velvety pasta sauce (with minimal ingredients) that highlights all the flavors of the season.
Why You’ll Love It
- Seasonal – This creamy corn pasta is a great way to use fresh summer corn.
- Comforting – This recipe turns humble ingredients into a creamy yet healthy sauce in minutes.
- Vegetarian – Loaded with vegetarian protein, it’s something the whole family can enjoy.
Ingredients + Instructions
- Corn – For the best results, use sweet corn or bi-color corn like Peaches & Cream. While fresh corn does work best, you can use frozen corn if preferred. See the notes section of the recipe card for details.
- Pasta – To make the pasta and add some complex carbohydrates. I used shells, but you can use any short pasta shape you like – fusilli, penne, macaroni, and orecchiette would all work well.
- Parmesan – To make the sauce and add some protein. The recipe calls for Parmesan cheese, but you can use pecorino cheese if preferred.
- Onion and Garlic – To flavor the sauce. The recipe calls for a whole onion and garlic cloves, but you can use onion powder and garlic powder if preferred. See the notes section of the recipe card for details.
- Lemon Juice – To add some acidity to the sauce. I used fresh lemon juice, but you can use bottled lemon juice if preferred.
- Olive Oil – To add some healthy fats.
- Butter – To make the sauce extra creamy.
- Red Pepper Flakes – To add some heat, although optional.
- Basil – To serve, although optional. While the recipe calls for fresh basil, you can use fresh herbs you like.
Dietary Adaptions
To Make it Gluten-Free: Use certified gluten-free pasta.
To Make it Dairy-Free: You cannot make this recipe dairy-free.
Red’s Nutrition Tip
While this creamy corn pasta contains 11 grams of sugar per serving, it’s important to note that it comes from the natural sugars found in the corn, as there is no added sugar in the recipe.
Serving Suggestion
This pasta is a balanced meal with carbohydrates, fiber, healthy fats, and a moderate amount of protein. It can be enjoyed as is or adapted to suit your personal calorie or macro needs. For example:
- To make it higher in protein, top the pasta with some grilled chicken or steak.
- To make it lower in fat, use half the amount of olive oil and butter.
- To make it extra creamy, add a generous dollop of cream cheese to the blender when making the sauce.
Storage + Reheating
To Refrigerate: Allow the pasta to cool completely, transfer it to an airtight container, and store it in the fridge for up to 4 days.
To Freeze: Once cooled, transfer the creamy corn pasta to an airtight container and store it in the freezer for up to 3 months.
To Reheat: Allow the pasta to thaw completely before reheating. To reheat the pasta on the stovetop, place the pasta in a pan on medium heat with 1-2 tablespoons of water, stirring gently, until the water has been absorbed and the pasta is warmed through. To reheat the pasta in the microwave, place the pasta in a microwave-safe container with 1-2 tablespoons of water and reheat for 2-3 minutes, stirring every minute or so, until the water has been absorbed and the pasta is warmed through.
More Corn Recipes:
- Mexican Corn and Chicken Soup
- Street Corn Chicken and Rice Bowls
- Grilled Corn and Zucchini Salad
- Avocado Corn Salad
- Black Bean and Corn Salad
Creamy Corn Pasta
This 30-minute creamy corn pasta is easy to make and full of summer flavor. Serve it on its own for a delicious vegetarian dinner or top it with grilled chicken for a higher-protein option.
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Prep Time: 10 minutes -
Cook Time: 30 minutes
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Total Time: 40 minutes
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Yield: 6 servings 1x
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Category: Dinner
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Method: Stovetop
Prep Time:
Yield:
Category:
Method:Ingredients
- 5 ears of corn, husked
- 1 pound short-cut pasta
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 onion, diced
- 2 cloves garlic, minced
- 1/2 cup freshly grated parmesan cheese
- 1/2 lemon, juiced
- 1/4 teaspoon salt
- 1 pinch red pepper flakes (optional)
- Fresh basil, to serve
Instructions
- Bring a large pot of water to a boil. Once boiling, add the husked ears of corn and boil for 8 minutes, or until the corn is tender and bright yellow.
- Once the corn is cooked, using tongs, remove the ears of corn from the pot and place them on a cutting board. Do NOT drain the water from the pot.
- In the same pot of water used to cook the corn, add the pasta and cook to al dente or as per package directions. While the pasta is cooking, scoop out 1 cup of the cooking water and set it aside.
- Using a sharp knife, cut the corn kernels off the cobs. Set the kernels aside, and discard the cobs.
- In a large pan on medium-high heat, warm the olive oil and butter, then add the diced onion and sauté for 3-4 minutes, stirring occasionally, until tender.
- Then add the corn kernels, minced garlic, salt, and red pepper flakes, and cook, stirring frequently, for an additional 2-3 minutes until some of the kernels are lightly browned.
- In a blender or food processor, add the corn mixture, Parmesan cheese, lemon juice, and 1/2 cup of the reserved pasta cooking water, and blend until a smooth sauce forms. Add additional pasta water to thin the sauce as needed – you want the sauce to be creamy, but not too thick. Taste and adjust seasoning as needed.
- Once the pasta is cooked and drained, return it to the pot you cooked it in, pour the creamy corn sauce on top, and gently stir it together until well combined and the pasta is well coated in sauce, adding additional splashes of the reserved pasta water to loosen it if needed.
- The creamy corn pasta can be served immediately, garnished with fresh basil, red pepper flakes, and additional Parmesan cheese. Any leftovers can be cooled and stored in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.
Notes
To Use Frozen Corn: Swap the ears of corn for 4 cups of frozen corn and skip steps #1, #2, and #4. Add it in step #6 instead and increase the cooking time to 5-8 minutes.
To Use Onion Powder: Swap the onion for 1 teaspoon of onion powder. Skip step #5 and add it in step #6 instead.
To Use Garlic Powder: Swap the garlic cloves for 1 teaspoon of garlic powder in step #6.
Nutrition
- Serving Size: 1 serving
- Calories: 499 calories
- Sugar: 11 grams
- Fat: 13 grams
- Carbohydrates: 83 grams
- Fiber: 5 grams
- Protein: 17 grams
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