Creamy Corn Pasta with Basil and Parmesan Recipe
Creamy Corn Pasta is a delightful and comforting dish that combines fresh corn kernels with tender campanelle pasta. The sauce is made by blending cooked corn with scallions, garlic, and butter to create a rich, creamy texture without heavy cream. Finished with Parmesan, fresh basil, a hint of lemon juice, and red pepper flakes for subtle heat, this pasta is fresh, flavorful, and perfect for a summery meal or anytime you crave a creamy yet light pasta dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 to 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Produce
- 5 (or more) ears of corn, shucked
- 1 bunch scallions (about 8), thinly sliced, white and light green parts separated from dark green parts
- 3 cloves garlic, finely chopped
- 1/2 cup torn fresh basil, plus leaves for serving
- 1 tbsp fresh lemon juice
Pantry
- Kosher salt
- 1 lb campanelle, orecchiette, or other short pasta
- 1 tbsp extra-virgin olive oil
- 1/2 tsp red pepper flakes (or to taste)
- Freshly ground black pepper
Dairy
- 4 tbsp unsalted butter
- 1/2 cup finely grated Parmesan, plus more for serving
Instructions
- Prepare Corn Kernels and Milk: Using a sharp knife, cut the kernels off the corn cobs into a medium bowl—you should have about 3 cups. Then, hold each stripped cob over the bowl and firmly run the back of your knife along the length of the cob to extract the corn milk. Repeat for all cobs and set aside.
- Cook Pasta: Bring a large pot of salted water to a boil. Cook the pasta until al dente, about 2 minutes less than the package instructions recommend. Before draining, reserve 1 cup of the pasta cooking water and then drain the pasta.
- Cook Aromatics and Corn: In a large skillet over medium heat, warm the olive oil. Add the white and light green parts of the scallions along with the finely chopped garlic, and cook, stirring, until softened, about 3 to 4 minutes. Add 2 cups of the corn kernels, the reserved corn milk, and 1/2 cup of the pasta water. Bring this mixture to a simmer and cook, stirring occasionally, until the corn is tender and warmed through, about 5 to 6 minutes.
- Puree Corn Mixture: Transfer the corn mixture to a blender, seasoning with 1 teaspoon of salt. Blend until smooth, adding more pasta water if needed to achieve a creamy, smooth sauce. Reserve the skillet for the next step.
- Braise Corn in Butter: Heat the reserved skillet over medium-high heat and melt the butter. Add the red pepper flakes and the remaining 1 cup of corn kernels. Cook, stirring frequently, until the butter starts to brown slightly and the corn is cooked through, about 5 to 6 minutes.
- Combine Pasta and Sauce: Reduce the heat to medium-low, then add the pureed corn sauce, cooked pasta, and 1/3 cup of pasta water to the skillet. Toss gently to coat the pasta in the sauce. Stir in the grated Parmesan cheese and torn basil leaves until melted and combined. Remove the skillet from heat, then stir in the fresh lemon juice. Season to taste with salt and freshly ground black pepper.
- Serve: Divide the creamy corn pasta among bowls. Garnish each serving with extra Parmesan, fresh basil leaves, and the dark green parts of the scallions for a fresh, colorful finish.
Notes
- For a smoother sauce, blend the corn mixture thoroughly and adjust the consistency with reserved pasta water.
- Use fresh corn when in season for the best flavor; frozen corn could be a substitute but will change the texture slightly.
- Adjust the red pepper flakes according to your preferred spice level.
- Campanelle or orecchiette pasta works well because their shape catches the creamy sauce nicely.
- This dish pairs well with a crisp green salad and a light white wine such as Sauvignon Blanc.
Keywords: Creamy Corn Pasta, Italian Pasta Recipe, Corn Pasta Sauce, Vegetarian Pasta, Summer Pasta Recipe
