Name: Creamy Corn Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 3 ears of corn, kernels cut off (about 2 cups); 2 tablespoons extra-virgin olive oil, plus more for drizzling; 1 small shallot, chopped; 1 garlic clove, grated; ¾ teaspoon sea salt, plus more to taste; Freshly ground black pepper; ½ cup grated Parmesan cheese, plus more for serving; ⅓ cup chopped fresh basil, plus more for garnish; 12 ounces pasta (such as fusilli, orecchiette, or shells); ½ tablespoon fresh lemon juice, or to taste; ½ cup reserved pasta water

Why You’ll Love Creamy Corn Pasta Recipe

You get a creamy, satisfying pasta without any heavy cream or butter — the corn itself makes the sauce smooth and rich.
It’s quick and easy: you can have this meal ready in about 30 minutes.
The combination of sweet corn, sharp cheese, fresh basil, and a hint of lemon is bright, balanced, and delicious.
It works well as a light summer dinner but still feels comforting enough for cooler weather.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Shell pasta (or pasta of your choice)
Extra‑virgin olive oil
Fresh corn kernels (from about 4 ears) — frozen works in a pinch
Shallots, chopped
Garlic cloves, chopped
Sea salt
Freshly ground black pepper
Fresh lemon juice
Grated pecorino cheese (or Parmesan if you prefer)
Fresh basil leaves
Red pepper flakes (for a hint of heat)

Directions

Bring a large pot of salted water to a boil. Cook the pasta until al dente (following package instructions), reserving about 1½ cups of the starchy pasta cooking water before draining. Drizzle the cooked pasta lightly with olive oil to prevent sticking.
Meanwhile, heat olive oil in a large skillet over medium heat. Add corn kernels, chopped shallots, garlic, salt, and pepper. Cook, stirring occasionally, until the shallots soften and the corn is tender and bright yellow — about 5 minutes. Turn off heat.
Transfer half of the corn mixture to a blender. Add about ½ cup of the reserved pasta water plus the lemon juice, and blend until smooth to form the sauce.
Return the blended corn sauce to the skillet, add the cooked pasta and toss over low heat. Add the cheese and another ¼ cup of pasta water, stirring until the cheese melts into the sauce. If needed, add more pasta water to loosen the sauce to your desired consistency.
Season to taste with more salt, pepper, lemon juice, or cheese. Fold in half of the basil. Serve garnished with the remaining basil and a sprinkle of red pepper flakes.

Servings and timing

Serves about 4 people.
Prep time: ~10 minutes
Cook time: ~20 minutes
Total time: ~30 minutes

Variations

Use gluten‑free pasta if you want a gluten‑free version.
Swap pecorino cheese for Parmesan if preferred.
If fresh corn isn’t available, frozen corn works — just thaw first.
For more herbaceous freshness, experiment with adding parsley or arugula along with or instead of basil.
For a richer taste, stir in a little extra cheese or a splash of olive oil before serving.

Storage/Reheating

This pasta is best enjoyed fresh on the day you make it. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the microwave or on the stove with a splash of water to loosen the sauce — as it tends to thicken when chilled.

FAQs

What if I don’t have fresh corn — can I use frozen corn?

Yes. Frozen corn works fine. Just thaw it before using; the flavor and texture might be slightly different, but the sauce will still come out creamy and delicious.

Can I make this dish vegan or dairy‑free?

You’d need to replace the cheese. Try a plant‑based cheese or nutritional yeast, though the flavor and creaminess might differ.

What kind of pasta works best?

Medium shell pasta is recommended, because its shape captures the creamy sauce and whole corn kernels nicely. You could also try orecchiette or another short pasta.

Can I use a different cheese than pecorino?

Yes — Parmesan cheese is a suitable substitute if you don’t have pecorino.

Can the sauce be prepared ahead of time?

It’s best served fresh. While you could make the corn puree ahead, the pasta will absorb sauce as it sits, so for best texture serve right after tossing with sauce.

Is this recipe suitable for gluten‑free diets?

Yes — you can use gluten‑free pasta, and the sauce itself doesn’t include any gluten.

Can I add other vegetables or proteins to the pasta?

Absolutely. Grilled zucchini, roasted tomatoes, or green beans make great vegetable sides. You could also add cooked chicken, shrimp, or beans for extra protein.

How can I adjust the sauce thickness if it’s too thick or too thin?

If too thick: add more of the reserved pasta water. If too thin: cook a bit longer on low heat or add a bit more cheese to help thicken it.

My pasta turned out watery and soggy — what went wrong?

You may have overcooked the pasta initially or not reserved enough pasta water, which helps thicken the sauce. Also blending the corn thoroughly helps avoid grainy texture.

Can I make the recipe spicy?

Yes — you can increase the amount of red pepper flakes, or add a pinch of cayenne for extra heat.

Conclusion

This creamy corn pasta is a simple, delicious dish that captures the flavors of fresh summer produce in a comforting bowl of pasta. With its naturally rich texture, vibrant color, and bursts of sweet corn, it’s a versatile recipe you’ll want to return to again and again — whether you’re cooking for a weeknight dinner or a laid-back weekend meal.

Creamy Corn Pasta