Description
Creamy Corn Pasta is a delightful, comforting dish featuring sweet fresh corn blended into a smooth, buttery sauce enriched with Parmesan cheese and fresh basil. This pasta combines tender corn kernels with a flavorful puree, scallions, and a hint of red pepper flakes for a subtle kick, perfect for a fresh, seasonal meal.
Ingredients
Scale
Pasta and Corn
- 5 (or more) ears of corn, shucked
- Kosher salt, to taste
- 1 lb. campanelle, orecchiette, or other short pasta
Sauce and Flavorings
- 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 cheese, plus more for serving
- 1/2 cup torn fresh basil, plus leaves for serving
- 1 tbsp. fresh lemon juice
- Freshly ground black pepper, to taste
Instructions
- Prepare Corn Kernels: Using a sharp knife, carefully cut kernels off the corn cobs to yield about 3 cups of kernels. Hold each stripped cob over a medium bowl and firmly run the back of your knife along the length to extract the corn milk. Repeat for all cobs to collect corn milk in the bowl.
- Cook Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 2 minutes less than package instructions to maintain a firm bite. Before draining, reserve 1 cup of the starchy pasta water.
- Make Corn Puree: While pasta cooks, heat olive oil in a large skillet over medium heat. Add the white and light green parts of the scallions and the garlic, cooking and stirring until softened, 3 to 4 minutes. Stir in 2 cups of corn kernels, corn milk, and 1/2 cup of the reserved pasta water. Bring to a simmer and cook, stirring occasionally until the corn is tender, about 5 to 6 minutes. Transfer this mixture to a blender, season with 1 teaspoon salt, and puree until smooth, adding more pasta water if needed to achieve a creamy texture. Reserve the skillet for the next step.
- Finish Sauce and Combine: Return the reserved skillet to medium-high heat and melt the butter. Add red pepper flakes and the remaining 1 cup of corn kernels, cooking and stirring frequently until the butter begins to brown and the corn is golden, about 5 to 6 minutes. Reduce heat to medium-low, then add the pureed corn mixture, cooked pasta, and 1/3 cup pasta water, tossing well to coat the pasta. Stir in Parmesan cheese and torn basil leaves until melted and fully combined. Remove from heat and stir in the fresh lemon juice. Season the sauce with salt and freshly ground black pepper to taste.
- Serve: Divide the creamy corn pasta among serving bowls. Garnish with additional Parmesan cheese, fresh basil leaves, and the reserved dark green scallion parts for a fresh finish.
Notes
- The recipe uses fresh corn for the best flavor, but frozen corn can be used if fresh is unavailable.
- Adjust red pepper flakes to your preferred spice level or omit for a milder dish.
- Reserve pasta water carefully as it helps to loosen the sauce while maintaining creaminess.
- Substitute Parmesan with Pecorino Romano for a sharper taste.
- This dish pairs beautifully with a crisp white wine or a fresh green salad.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: Creamy Corn Pasta, corn pasta sauce, vegetarian pasta recipe, summer pasta, easy pasta dinner, fresh corn recipe, Italian pasta dish
