Summer’s ripe corn meets pasta in a delightful, tasty dish!
Oh, corn pasta, where have you been all my life? Seriously, if you are wondering what to do with that box of pasta that is different from what you’ve made in the past, this recipe is for you. I’m just shocked that I’ve gone so long without ever thinking to make a corn sauce for pasta.
This recipe blows me away on many fronts. First, it’s so quick and easy that you can get dinner on the table in only 30 minutes. Next, it’s one of the best uses of fresh, summer corn that I’ve ever seen. Third, it doesn’t require many fancy, hard-to-find ingredients. You probably have most of them on hand all the time. Finally, it’s so unbelievably tasty, bursting with fresh corn flavor and the brightness of cherry tomatoes and lemon juice, that you won’t be able to stop eating it. I know I went back for seconds!
Kids will love this dish because of all that corny yumminess. Between the blended corn sauce and the whole kernels, each bite brings a treat for the mouth. The other fun part is the cherry tomatoes, which can “burst” in the mouth with their juicy goodness. Not many dishes are as fun to eat as this.
You can easily add chopped, cooked bacon, chicken, turkey, or ham to this dish to increase the protein content. Chickpeas, which are similar in shape to corn, can add extra plant protein to the dish. Since I love to combine corn and peas when making a tuna noodle casserole, stirring in a can of small peas towards the end of cooking is one way I increase the vegetable content of this dish. I like the small, sweet peas, but any peas (canned or frozen) will work. If using frozen, defrost and drain them first. Chopped scallions are another great addition.
So many shapes, so much fun
I’ve always felt that the wide variety of pasta shapes was invented to get kids to eat their food. Of course, we know that’s not true, but it definitely makes mealtime more fun when you switch things up a bit. After all, didn’t many of us grow up on alphabet soup, looking to spell out our names and favorite words? Pasta shapes come in so many different sizes and forms that it’s possible to never eat the same meal twice, simply by changing the shape.
This corn pasta recipe works well with smaller, fun shapes, such as rotini, penne, fusilli, gemelli, rotelle, cavatappi, conchiglie (little shells), lumaconi, farfalle (bow ties), radiatori, campanelle, cascatelli, elbow, orecchiette (similar to what’s pictured in the recipe), and ditalini. My favorites for this sauce are:
- Conchiglie: where it’s so much fun to see if the little shells hold a corn “oyster” inside.
- Cascatelli: which are little ruffles that hold the corn kernels.
- Ditalini: which are tiny, short tubes that are ideal for smaller mouths (besides, the kernels can get stuck in the pasta, making it fun to slurp them out).
- Farfalle: with their bow-tie shapes that hold the kernels in place.
- Orecchiette: which are the perfect little saucers for the sauce.
- Rotelle: which are little wagon wheels that are often studded with the corn kernels in their spokes (so much fun).
How do I store leftovers?
Allow leftover corn pasta to cool to room temperature before storing it in an airtight container in the refrigerator for up to 4 days. While you can freeze the chilled pasta in a freezer-safe container for up to 3 months, the pasta may become soggy once thawed. Defrost it overnight in the refrigerator before reheating. I recommend reheating stored corn pasta gently on the stove or in the microwave, adding a little water if the sauce becomes too thick.
Serving suggestions
Corn pasta can serve as either a side dish or a main course. To make this a main course, serve it with this Delicious Waldorf Salad Recipe for a complete meal. If using as a side dish, try it with protein options such as Buffalo Chicken, Slow-Cooker Roast Beef, Pan-Seared Salmon, or this Hamburger Steak Recipe. Add some Garlic Green Beans for your green vegetable and Cookie Brownies for dessert, and everyone is sure to leave the table with happy bellies.
Corn Pasta
Ingredients
- 12 ounces pasta
- 1 1/2 tablespoons olive oil
- 3 cups corn kernels from about 4 ears fresh corn
- 2/3 cup chopped yellow onion
- 2 garlic cloves minced
- 3/4 teaspoon salt
- 1/2 teaspoon onion powder
- Black pepper to taste
- 1 1/2 tablespoons lemon juice
- 2/3 cup cherry tomatoes halved (optional)
- 1/2 cup grated Parmesan cheese
- 3/4 cup fresh basil leaves roughly chopped (plus more for garnish)
- Optional: Red pepper flakes for garnish
Instructions
- Fill a large pot with salted water and bring it to a boil. Once boiling, add the pasta and cook until al dente. Set aside 1 1/2 cups of pasta water, then drain the pasta.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the corn, chopped onion, and minced garlic. Sauté for about 5 minutes, until the onions soften and the corn is tender. Season with salt, onion powder, and black pepper.
- Blend half of the corn mixture with lemon juice and 1/2 cup reserved pasta water until smooth.
- Return the blended corn sauce to the skillet with the remaining corn and vegetables. Add the tomatoes (if using) and drained pasta, along with 1/4 cup of the reserved pasta water.
- Stir in the Parmesan cheese and basil over low heat until the cheese melts and the sauce thickens. Adjust the sauce with extra pasta water if needed.
- Serve warm, with a sprinkle of extra basil and red pepper flakes if desired.
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