Dinner

Creamy Corn Pasta with Basil and Parmesan Recipe

ByMariam Harutyunyan August 4, 2026August 4, 2026

Introduction

This creamy corn pasta is a delightful celebration of fresh summer corn combined with tender pasta and fragrant basil. The sauce is made by blending sweet corn kernels and corn milk into a silky, flavorful coating for your favorite short pasta shapes. It’s comforting, bright, and perfect for a quick yet satisfying meal.

A round white plate filled with creamy yellow pasta that has ridged edges and a soft, smooth texture. Mixed within the pasta are small pieces of yellow corn and sprinkled bright green basil leaves and thin slices of green onion. On top, there is a light dusting of grated white cheese and scattered tiny red pepper flakes adding specks of color. The plate is set on a white marbled surface with a golden fork placed nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 (or more) ears of corn, shucked
Kosher salt

1 lb. campanelle, orecchiette, or other short pasta
1 tbsp. extra-virgin olive oil

1 bunch scallions (about 8), thinly sliced, white and light green parts separated from dark green parts
3 cloves garlic, finely chopped

4 tbsp. unsalted butter
1/2 tsp. red pepper flakes (or to taste)
1/2 cup finely grated Parmesan, plus more for serving

1/2 cup torn fresh basil, plus leaves for serving
1 tbsp. fresh lemon juice
Freshly ground black pepper

Instructions

Step 1: Using a sharp knife, cut kernels off the corn cobs (you should have about 3 cups). Transfer kernels to a medium bowl. Holding each stripped cob over the bowl, firmly run the back of your knife along the length of the cob to extract the corn milk. Repeat with remaining cobs.
Step 2: In a large pot of boiling salted water, cook pasta until al dente, usually 2 minutes before package instructions indicate. Reserve 1 cup of the pasta water before draining the pasta.
Step 3: Meanwhile, heat olive oil in a large skillet over medium heat. Add the white and light green parts of the scallions and the chopped garlic. Cook, stirring, until softened, about 3 to 4 minutes. Add 2 cups of the corn kernels, the corn milk, and 1/2 cup of reserved pasta water. Bring to a simmer and cook, stirring occasionally, until warmed through and tender, about 5 to 6 minutes. Transfer this mixture to a blender, reserving the skillet for later. Season with 1 teaspoon salt and puree until smooth, adding more pasta water if needed for a silky texture.

Step 4: Return the reserved skillet to medium-high heat and melt the butter. Add red pepper flakes and the remaining 1 cup of corn kernels. Cook, stirring frequently, until the butter begins to brown, about 5 to 6 minutes. Reduce heat to medium-low and add the pureed corn sauce, cooked pasta, and 1/3 cup pasta water. Toss to coat evenly. Stir in Parmesan and torn basil until melted and combined. Remove from heat and stir in lemon juice. Season with additional salt and freshly ground black pepper to taste.
Step 5: Divide the creamy corn pasta among bowls. Garnish with extra Parmesan, torn basil leaves, and the dark green parts of the scallions before serving.

Tips & Variations

For a richer sauce, stir in a splash of heavy cream or more butter at the end.

Try swapping basil for fresh thyme or parsley for a different herbal note.
If fresh corn is unavailable, frozen corn can be used but may produce a slightly different flavor and texture.
Add cooked bacon or pancetta for a smoky crunch.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or pasta water to loosen the sauce if needed.

How to Serve

A white bowl filled with a layered pasta dish featuring ruffled, yellow pasta shells mixed with yellow corn kernels, surrounded by scattered green basil leaves and thin slices of green scallions. The pasta is topped with a light dusting of white grated cheese and small red chili flakes that add a touch of color. A gold fork rests on the right side inside the bowl, partially sunk into the pasta. The bowl sits on a white marbled surface, creating a clean and bright background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other pasta shapes?

Yes, any short pasta like penne, rotini, or farfalle will work well to hold the creamy corn sauce.

Is this recipe suitable for vegans?

The recipe as is includes butter and Parmesan cheese, but you can make it vegan by using plant-based butter and nutritional yeast or vegan Parmesan substitute.