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Creamy Corn Pasta

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Creamy Corn Pasta is a quick and comforting dish that blends sweet corn with a velvety cream sauce and pasta. It’s light yet indulgent, and perfect for both summer and cozy dinners year-round.

Ingredients

  • 12 oz pasta (linguine, spaghetti, or penne)
  • 2 cups fresh or frozen corn kernels
  • 3/4 cup heavy cream
  • 2 cloves garlic, minced
  • 1 small onion or shallot, finely chopped
  • 2 tbsp olive oil or butter
  • 1/2 cup grated Parmesan cheese
  • Salt and black pepper to taste
  • Fresh basil or chives, for garnish (optional)
  • Pinch of red pepper flakes (optional)

Instructions

  1. Cook pasta according to package directions until al dente. Drain, reserving 1/2 cup of pasta water, and set aside.
  2. In a large skillet, heat olive oil or butter over medium heat. Sauté onion or shallot until soft, about 3–4 minutes.
  3. Add garlic and corn kernels. Cook for 5–7 minutes until corn is tender and slightly golden.
  4. Transfer most of the corn mixture to a blender, reserving some whole kernels. Add heavy cream and blend until smooth.
  5. Pour the blended sauce back into the skillet with reserved corn. Stir in the cooked pasta and toss to coat.
  6. Add Parmesan cheese and a splash of pasta water to loosen the sauce as needed.
  7. Season with salt, pepper, and red pepper flakes if desired. Toss well to combine.
  8. Garnish with fresh basil or chives before serving.

Notes

  • Add fresh thyme or parsley for extra flavor.
  • Mix in mascarpone or ricotta for a richer sauce.
  • Use gluten-free pasta for dietary needs.
  • Top with toasted breadcrumbs for crunch.
  • Avoid freezing—cream sauces may separate after thawing.

Nutrition

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