This Creamy Corn Pasta is a dreamy blend of sweet, summery flavors and velvety textures that come together in just 30 minutes. Fresh corn kernels burst with natural sweetness, while a luscious sauce coats every strand of pasta for a dish that’s both comforting and vibrant. It’s the kind of meal that feels indulgent yet effortless, perfect for busy weeknights or lazy weekends.
With a prep time of only 10 minutes, you’ll be savoring tender pasta, creamy sauce, and a hint of garlic in no time. The dish strikes a delightful balance between richness and freshness, making it a crowd-pleaser for all ages. Each bite is a celebration of simplicity and flavor, leaving you eager for seconds.
What You’ll Need for Creamy Corn Pasta?
- 12 ounces shell pasta (or substitute with any short pasta like penne or fusilli)
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- Kernels from 4 ears fresh corn (about 3 cups; frozen corn works too, just thaw first)
- 2 shallots, chopped (⅔ cup; substitute with 1 small onion if needed)
- 2 garlic cloves, chopped
- 1 teaspoon sea salt
- Freshly ground black pepper, to taste
- 1 tablespoon fresh lemon juice (bottled works in a pinch)
- ½ cup grated pecorino cheese (Parmesan is a great alternative)
- 1 cup fresh basil leaves, divided
- Red pepper flakes, for sprinkling (optional, for a little heat)
How to Make Creamy Corn Pasta
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve 1½ cups of the starchy pasta cooking water before draining.
- Sauté the veggies: Heat the olive oil in a large, deep skillet over medium heat. Add the corn kernels, shallots, garlic, salt, and several grinds of pepper. Cook for 5 minutes, or until the shallots are softened and the corn is tender and bright yellow. Turn off the heat.
- Blend the sauce: Transfer half of the corn mixture to a blender. Add ½ cup of the reserved pasta water and the lemon juice. Puree until smooth.
- Combine pasta and sauce: Add the cooked pasta to the skillet with the remaining corn mixture. Heat over low heat. Pour in the corn puree and stir to coat the pasta. Add the grated cheese and another ¼ cup of pasta water, stirring until the cheese melts into the sauce. Add more pasta water as needed to loosen the sauce to your desired consistency.
- Finish and serve: Season to taste with additional salt and pepper if needed. Fold in half of the basil leaves. Garnish with the remaining basil, sprinkle with red pepper flakes (if using), and serve immediately. Enjoy!
Perfect Pairings: Serving Suggestions
This creamy corn pasta shines as a standalone dish, but it pairs beautifully with a crisp green salad or a side of roasted vegetables. For a heartier meal, add grilled chicken or shrimp. Don’t forget a slice of crusty bread to soak up every bit of the delicious sauce!
Storing and Reviving Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, add a splash of water or milk to the pasta and warm it gently on the stovetop over low heat, stirring occasionally. This helps restore the creamy texture without drying it out.
Quick Swaps: Recipe Variations
Swap shell pasta for fusilli or penne if you prefer. For a dairy-free version, use nutritional yeast instead of pecorino cheese. If fresh corn isn’t available, frozen corn works just as well—just thaw and drain it before cooking. Add a handful of spinach or cherry tomatoes for extra color and nutrients.
Time-Saving Tips for Busy Cooks
Use pre-chopped garlic and shallots to cut down on prep time. If you’re short on time, skip the corn puree step and simply toss the cooked corn mixture directly with the pasta for a chunkier texture. It’s still delicious and saves a few minutes!
Essential Equipment for Success
A large pot for boiling pasta and a deep skillet are must-haves for this recipe. A high-speed blender or immersion blender works best for creating a smooth corn puree. Don’t forget a colander for draining the pasta and a measuring cup to reserve that starchy pasta water—it’s key to the sauce!
Creamy Corn Pasta
Ingredients
- 12 ounces shell pasta
- 2 tablespoons extra-virgin olive oil plus more for drizzling
- 3 cups kernels from 4 ears fresh corn
- ⅔ cup chopped shallots
- 2 chopped garlic cloves
- 1 teaspoon sea salt
- freshly ground black pepper
- 1 tablespoon fresh lemon juice
- ½ cup grated pecorino cheese
- 1 cup fresh basil leaves
- red pepper flakes for sprinkling
Instructions
- Bring a large pot of salted water to a boil. Prepare the pasta according to the package instructions, cooking until al dente. Reserve 1½ cups of the starchy pasta cooking water before draining.
- Heat the olive oil in a large, deep skillet over medium heat. Add the corn kernels, shallots, garlic, salt, and several grinds of pepper and cook for 5 minutes, or until the shallot has softened and the corn is tender and bright yellow. Turn off the heat.
- Transfer half the corn mixture to a blender and add ½ cup of the reserved pasta water and the lemon juice. Puree until smooth.
- Add the cooked pasta to the pan with the veggies and heat over low heat. Add the corn puree and stir to coat the pasta, then add the cheese and another ¼ cup pasta water and stir until the cheese melts into the sauce. Add more pasta water as needed to loosen the sauce to your liking.
- Season to taste and fold in half the basil. Garnish with the remaining basil, sprinkle with red pepper flakes, and serve.