Creamy Corn Pasta is a comforting, rich, and surprisingly easy dish that blends sweet corn with a silky cream sauce and pasta. It’s perfect for summer when fresh corn is in season, but it works just as well with frozen corn during colder months. The creamy texture and gentle sweetness of the corn create a sauce that’s both light and indulgent at the same time.

Why You’ll Love This Recipe

I love how this recipe is both simple and satisfying. The natural sweetness of the corn balances beautifully with the richness of the cream and cheese. It’s a fantastic meatless meal that doesn’t feel like it’s missing anything. I also appreciate that it comes together quickly, making it ideal for weeknights or when I want something impressive without much effort. Plus, it’s easy to customize with herbs, spice, or a protein boost.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pasta (such as linguine, spaghetti, or penne)
Fresh or frozen corn kernels
Heavy cream
Garlic
Onion or shallot
Olive oil or butter
Parmesan cheese
Salt and black pepper
Fresh basil or chives (optional, for garnish)
Red pepper flakes (optional, for a kick)

Directions

I start by cooking the pasta according to the package instructions until al dente, then drain and set it aside, saving some pasta water.
While the pasta cooks, I heat olive oil or butter in a large skillet over medium heat and sauté the onion or shallot until soft.
I add the garlic and corn kernels and cook until the corn is tender and lightly golden.
Then, I transfer most of the corn mixture to a blender, leaving some whole kernels for texture. I add heavy cream and blend until smooth and creamy.
I pour the sauce back into the pan with the reserved corn, stir in cooked pasta, and toss to combine.
I add parmesan cheese and a splash of pasta water if the sauce needs thinning.
I season it with salt, pepper, and a pinch of red pepper flakes if I want a little heat.
Before serving, I garnish with fresh basil or chives for extra flavor and color.

Servings and timing

This recipe makes about 4 servings and takes approximately 25–30 minutes from start to finish. It’s great for a quick lunch or dinner that feels elevated without taking too much time.

Variations

For a more herbaceous flavor, I stir in chopped fresh thyme or parsley.
If I want it extra creamy, I mix in a bit of mascarpone cheese or ricotta.
I sometimes use gluten-free pasta to make it suitable for dietary needs.
For a bit of crunch, I sprinkle toasted breadcrumbs on top just before serving.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, I add a splash of milk or cream in a pan over medium-low heat to loosen the sauce. The microwave works too, but I make sure to stir halfway through to heat evenly. I avoid freezing this pasta since the cream sauce can separate and become grainy after thawing.

FAQs

How can I make this recipe dairy-free?

I substitute the heavy cream with coconut cream or a plant-based alternative, and use nutritional yeast or a vegan cheese substitute in place of parmesan.

Can I use canned corn instead of fresh or frozen?

Yes, I rinse and drain canned corn before using it. It’s convenient and still gives great flavor, though fresh corn adds a little more texture and sweetness.

What type of pasta works best?

I like using long noodles like linguine or spaghetti, but short pasta like rigatoni or shells works well too since they catch the sauce in every bite.

Can I make this ahead of time?

Yes, I prepare the sauce in advance and store it separately from the pasta. When ready to eat, I reheat both and combine them with a little pasta water to refresh the texture.

How do I make it spicier?

I add red pepper flakes while cooking the garlic or mix in a bit of hot sauce or chili oil just before serving for a spicier kick.

Conclusion

Creamy Corn Pasta is one of those recipes I come back to again and again. It’s comforting, flexible, and bursting with flavor from simple ingredients. Whether I’m cooking for myself or feeding a crowd, this dish never disappoints. With a short ingredient list and under 30 minutes to make, it’s a delicious go-to for any season.