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A bowl of creamy corn pasta with orecchiette, halved cherry tomatoes, and fresh basil.

Corn Pasta

Lori Mauer
Whip up this creamy 30-minute Corn Pasta recipe! Sweet corn, fresh basil, and a velvety sauce make for a perfect summer meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 517 kcal

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.
    Sautéing corn and chopped onion in a skillet for Corn Pasta, seasoned with salt and onion powder.
  • Blend half of the corn mixture with lemon juice and 1/2 cup reserved pasta water until smooth.
    Corn Pasta sauce with blended and whole corn kernels in a skillet.
  • 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.
    Creamy corn sauce and kernels in a skillet with cherry tomatoes for Corn Pasta.
  • 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.
    Stirring grated Parmesan cheese into corn pasta with cherry tomatoes and corn kernels in a skillet.
  • Serve warm, with a sprinkle of extra basil and red pepper flakes if desired.

Nutrition

Calories: 517kcalCarbohydrates: 87gProtein: 18gFat: 12gSaturated Fat: 3gSodium: 917mgFiber: 6g
Keyword Corn Pasta
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