Corn pasta is a quick and easy meal you can make in about 30 minutes. It has a creamy sauce with fresh basil and sweet corn mixed with pasta. This meatless dish is simple to prepare and perfect for a fast dinner any day of the week.
Why You’ll Love This Corn Pasta
This corn pasta recipe stands out because it’s simple yet full of flavor. The creaminess comes from rich heavy cream and butter, while the lemon juice adds a bright, fresh zing that balances the dish perfectly. Fresh or frozen corn brings a natural sweetness that pairs beautifully with the aromatic basil and garlic. The whole meal comes together fast, making it ideal for busy weeknights or when you want to impress without spending hours in the kitchen. Plus, it’s meatless, which makes it a great option for vegetarians or anyone wanting a lighter meal.
Ingredients You’ll Need for Corn Pasta
Here’s everything you’ll need to prepare this tasty pasta dish:
- 8 ounces pasta (your favorite kind)
- 2 tablespoons butter
- 1/2 tablespoon flour
- 2 cloves garlic, minced
- 1/4 cup vegetable broth or chicken broth (you can also use dry white wine substitute if you prefer)
- 1 tablespoon lemon juice
- 1/4 teaspoon Italian seasoning
- 3/4 cup heavy or whipping cream
- 1.5 cups corn (fresh or frozen)
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup loosely packed fresh basil, torn or chopped
- Salt and pepper to taste
How to Make Corn Pasta
Start by bringing a large pot of salted water to a boil. Add the pasta and cook it according to the package directions until it’s al dente, meaning it’s cooked through but still has a slight firmness to the bite.
About 10 minutes before the pasta is ready, prepare the sauce. Melt the butter in a skillet over medium heat. Once it’s melted, sprinkle in the flour and cook for a minute or two while stirring. This step helps thicken your sauce.
Next, add the minced garlic and cook until fragrant. Pour in the broth, lemon juice, and Italian seasoning, then let the mixture bubble for about 30 seconds. Slowly whisk in the heavy cream, and then stir in the corn. Allow the sauce to cook for a few minutes until it thickens to the consistency you like.
Turn off the heat and stir in the Parmesan cheese and fresh basil. The residual heat will melt the cheese nicely and release the basil’s aroma.
Drain the pasta, reserving a little pasta water in case the sauce is too thick. Add the pasta to the skillet and toss it well with the sauce. If needed, add a tablespoon or so of the reserved pasta water to loosen the sauce. Season generously with salt and pepper, then serve immediately.
How to Serve Corn Pasta
This pasta is delicious on its own or paired with a simple side salad for a light summer meal. If you want to add some extra texture, toasted pine nuts or a sprinkle of chili flakes make great toppings. A fresh loaf of crusty bread works wonderfully to soak up the creamy sauce. For a heartier option, you can serve it alongside roasted vegetables or a grilled protein like chicken or fish if you eat meat. This dish is best enjoyed fresh but is still tasty when reheated carefully.
Expert Tips for Making the Best Corn Pasta
To get the best flavor from your corn pasta, consider these tips: Use fresh corn when possible for a bright, natural sweetness, but frozen corn works well too and is more convenient. When adding the corn, if you use fresh, you can either add it raw to the sauce for a slight crunch or boil it briefly beforehand for a softer texture. Don’t substitute the heavy cream with lower-fat milk or half-and-half as it may curdle when combined with the lemon juice. If your sauce gets too thick, don’t hesitate to add reserved pasta water to adjust the consistency perfectly. Lastly, be generous with salt and pepper; seasoning is key to bringing out all the flavors.
How to Store Corn Pasta
If you have leftovers, store the pasta in an airtight container in the fridge. It will keep well for up to 2 days. When reheating, do so gently on the stovetop or in the microwave, adding a splash of cream or broth to bring back the creamy texture. Avoid reheating for too long to prevent the sauce from breaking or drying out. For best taste, enjoy leftovers within a day or two.
Variations to Try with Corn Pasta
You can easily customize this corn pasta to suit your tastes or what you have on hand. Try swapping the Parmesan for a different cheese like Pecorino Romano or a mild mozzarella for a creamier texture. Add a handful of spinach or kale toward the end of cooking for some greens. For a bit of spice, stir in red pepper flakes or a dash of smoked paprika. If you want to make it vegan, substitute the butter and cream with plant-based alternatives like vegan butter and coconut cream, and use nutritional yeast in place of Parmesan. Finally, tossing in some roasted cherry tomatoes or sautéed mushrooms adds a lovely depth of flavor.
Frequently Asked Questions About Corn Pasta
What type of pasta works best for corn pasta?
You can use any pasta you like—penne, fusilli, spaghetti, or shells all work well. Just cook it al dente for the best texture.
Can I use frozen corn for this recipe?
Yes, frozen corn is a convenient option and cooks perfectly in the sauce. If using fresh corn, you can add it raw or boil it briefly first.
Is it possible to make this pasta vegan?
Absolutely! Use plant-based butter and cream substitutes, and swap Parmesan for nutritional yeast or a vegan cheese alternative.
How long does it take to make corn pasta?
The entire recipe takes about 30 minutes from start to finish, making it a quick and easy dinner option.
Can I prepare the sauce in advance?
You can make the sauce ahead, but it’s best to toss it with freshly cooked pasta just before serving to keep the best texture and flavor.
Corn Pasta
Ingredients
- 8 ounces pasta (your favorite kind)
- 2 tablespoons butter
- 1/2 tablespoon flour
- 2 cloves garlic (minced)
- 1/4 cup vegetable broth (or chicken broth)
- 1 tablespoon lemon juice
- 1/4 teaspoon Italian seasoning
- 3/4 cup heavy or whipping cream
- 1 1/2 cups corn (fresh or frozen)
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup fresh basil (torn or chopped)
- Salt and pepper (to taste)
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside.
- Melt butter in a skillet over medium heat. Sprinkle in flour and cook for 1-2 minutes while stirring.
- Add minced garlic and cook until fragrant. Pour in the broth, lemon juice, and Italian seasoning, and let bubble for about 30 seconds.
- Slowly whisk in the heavy cream, then stir in the corn and cook until the sauce thickens.
- Turn off the heat and stir in Parmesan cheese and fresh basil.
- Drain the pasta and add it to the skillet, tossing to coat. If needed, add a tablespoon of reserved pasta water to loosen the sauce. Season with salt and pepper.
- Serve immediately, garnished with additional basil if desired.
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