Creamy Corn Pasta
It’s pasta with corn! This simple corn pasta recipe showcases the best summer corn has to offer with sweet corn kernels fresh from the cob, and a creamy corn sauce, garnished with bright, herby basil.
Here’s what you’ll need to make it
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Ingredients & substitutions
- Corn on the cob
- Fresh basil leaves
- Lemon
- Shallot – You can substitute sweet onion or green onion if you don’t have any shallots.
- Shell pasta – You can use a different type of pasta, but the we love the way the shells hold onto the pieces of corn. You can also use gluten free pasta if you want.
How to make corn pasta
Prep the corn. You’ll need to remove the kernels from two ears of corn and grate two ears of corn for the sauce using a box grater. Make sure you keep all of the just from the corn.
Set them aside in separate bowls while you prepare the rest of the recipe.
Boil the pasta. Cook the pasta according to package directions for al dente – different packages will vary – and make sure the water is salted.
Before draining the pasta, pull about 1 cup of pasta water from the pot and reserve it for the sauce.
Make the sauce. Heat a large skillet to medium high. Once it’s hot, add the olive oil, along with the shallots. Sauté until tender and translucent. Add the corn and grated corn juice.
Let it cook until the corn has brightened and become slightly tender. Then, reduce heat to low and allow the sauce to simmer until the pasta is ready.
Toss the pasta. Add the drained pasta to the pan with your sauce. Add in pasta water (about 1/2 cup to start) and stir until the pasta is evenly coated with sauce.
Garnish and serve. If need, add more pasta water and adjust seasoning with salt & pepper, to taste. Top with fresh basil just before serving with your favorite dairy free parmesan cheese.
More summer pasta recipes you’ll love
Other corn recipes you should try
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Creamy Corn Pasta
- Total Time: 20 minutes
- Yield: 8 servings 1x
- Diet: Vegan
Description
It’s pasta with corn! This simple corn pasta recipe showcases the best summer corn has to offer with sweet corn kernels fresh from the cob, and a creamy corn sauce, garnished with bright, herby basil.
Ingredients
-
16 ounces shell pasta
-
4 cobs corn, divided
-
2 tablespoons olive oil
-
2 garlic cloves, minced
-
1 shallot, finely chopped
-
1 teaspoon lemon zest
-
1/2 cup basil, finely sliced
Instructions
- Remove the kernels from two ears of corn. Set aside.
- Grate the remaining corn cobs. Reserve the pulp and juice for the sauce. Set aside.
- In a large stockpot with salted water, cook pasta according to package directions for al dente. Before draining, reserve about 1 cup of pasta water for the sauce.
- While the pasta cooks, heat a large skillet to medium-high. Heat olive oil and sauté the garlic and shallots. Sauté until tender and translucent, about 2 minutes.
- Add the corn kernels and continue to sauté until the corn is bright yellow and tender.
- Mix in the grated corn with its juices and the lemon zest.
- Add drained pasta to the skillet and stir to coat, adding about 1/2 cup of pasta water to create a sauce.
- Adjust seasoning with salt & pepper, to taste, and garnish with fresh basil before serving.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Mains
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 287
- Sugar: 4.8 g
- Sodium: 11.4 mg
- Fat: 5.1 g
- Saturated Fat: 0.8 g
- Carbohydrates: 52.4 g
- Fiber: 2.9 g
- Protein: 9.2 g
- Cholesterol: 0 mg
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