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Two bowls creamy corn pasta with fresh basil on top on a light green tea towel with a fork on the side and small bowls of red pepper flakes and freshly grated parmesan cheese on the side.

Creamy Corn Pasta

Author: Stephanie Kay

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.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Category: Dinner
  • Method: Stovetop
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Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Using a sharp knife, cut the corn kernels off the cobs. Set the kernels aside, and discard the cobs.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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

Find it online: https://kaynutrition.com/creamy-corn-pasta/