This creamy corn pasta with basil is a tasty meatless meal that's fast and simple to make and perfect for summer dinners!
Creamed corn pasta is great for using up fresh summer corn (cut off the cob), but you could also use frozen. Even canned corn would work if that's what you've got in stock. This dish is a cinch to whip up and perfect for easy entertaining.
You may also like my Creamy Lemon Broccoli Pasta or my Herb Butter Pasta.
How to make creamy corn pasta (summary):
Start by boiling some water for the pasta. When it's about 10 minutes from being ready, start the sauce. Melt the butter in a skillet, then add in the flour and make a quick roux. Stir in the garlic, followed by the broth (or use white wine), lemon juice, and Italian seasoning, then whisk in the cream and add the corn. Let it cook for a few minutes until it thickens up a bit. Stir in the parmesan cheese and basil and take the pan off the heat. Toss with the drained pasta and season with salt & pepper as needed. (The recipe card below has detailed ingredients & instructions)
Recipe notes & tips:
- The sauce is fairly acidic, so if you want to swap the cream for something lower fat, be mindful it could curdle. You will also need to add more flour to the roux if you go that route since milk or half-and-half tend to yield thinner sauces.
- Swap the broth for a dry white wine if you feel like opening a bottle (try a pinot grigio, chardonnay, or sauvignon blanc).
- Have more fresh herbs in your garden? Throw 'em in!
- I used shells, but any pasta shape would work here.
- This recipe could work as a side dish (it would be great with a steak).
What to serve with creamy corn pasta?
It's a meal in itself, but it would go well with a side salad or some garlic bread.
Love corn? Try these recipes:
- Creamy Corn Chowder
- Grilled Corn on the Cob
- Easy Creamed Corn
- Jiffy Corn Casserole
- Mexican Street Corn Pasta Salad
- Super Easy Cream Cheese Corn Dip
Questions about this creamy corn pasta? Talk to me in the comments below!
Creamy Corn Pasta
Ingredients
- 8 ounces pasta
- 2 tablespoons butter
- 1/2 tablespoon flour
- 2 cloves garlic minced
- 1/4 cup chicken broth/veg broth or dry white wine
- 1 tablespoon lemon juice
- 1/4 teaspoon Italian seasoning
- 3/4 cup heavy/whipping cream
- 1.5 cups corn (frozen or fresh) see note
- 1/2 cup freshly grated parmesan cheese
- 1/4 cup (loosely packed) fresh basil torn/chopped
- Salt & pepper to taste
Instructions
- Boil a salted pot of water for the pasta and cook it al dente according to package directions.
- When the pasta is about 10 minutes away from being done, add the butter to a skillet over medium heat. Once it melts, sprinkle the flour in and cook for a minute or two.
- Add in the garlic, followed by the broth, lemon juice, and Italian seasoning. Let it bubble for about 30 seconds.
- Whisk in the cream and then add the corn. Let the sauce cook for a few minutes until it has thickened to your liking.
- Stir in the parmesan cheese and basil. Take the skillet off the heat.
- Add the drained pasta to the skillet and toss until coated (add a tablespoon or so of the pasta water to the sauce prior to draining it, especially if it's become a tad too thick). Season with salt & pepper as needed (I am generous with both) and serve immediately.
Notes
- Frozen corn is partially cooked before it's frozen, and it will cook more in the sauce. If using fresh corn, you have 2 options: 1) Cut it off the cob and add it in as-is and it'll cook slightly (it'll have a bright and fresh flavor). 2) Boil the cobs beforehand then cut the corn off and add it to the pasta if you prefer it to be fully cooked.
- I don't recommend subbing the heavy cream for anything with a lower fat content (e.g. half-and-half or milk) because the lemon in the sauce may curdle it.
- This recipe will serve 2-3 hungry people or make 4 reasonably sized portions (like if it's served with an appetizer or side).
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Autumn says
Super good! I used Cheese Ravioli for the pasta 🙂
Natasha says
Fabulous!! I'm glad you enjoyed it, Autumn!
Nicke says
made this last night but added hot sausage and used truffle noodles. it was absolutely amazing! fresh corn cut off the cob took it over the top!
Natasha says
Oooh now that sounds amazing!!
Alessandra Loiacono says
EXCELLENT!!!! Made this last night exactly as is, and OMG, it was DELICIOUS!!!! My daughter and husband inhaled!!!! The only problem is that it was all gone!!! LOL Definitely making this again this week!! Absolutely amazing pasta dish! And I love how simple, practical and fast it was! Thank you so very much, Natasha! Love your recipes! Do you have a book?
Natasha says
I'm so happy to hear that, Alessandra! Thank you for your kind comment. 🙂 I don't have a book at this point, but maybe someday!
Susan says
Can this be made ahead and held? I want to make it for a gathering, but don't want to be making it while guests are here.
Natasha says
Hi! I haven't tried making this one ahead. My first instinct is to say that it won't be quite as good when it's warmed up. The basil will wilt a lot (and possibly turn a dark unsightly color), and cream sauces don't always reheat too well, unfortunately. You could try making it and adding the basil just before serving and warming it up slowly on a low heat. I usually do a test run before trying a new recipe on guests, so you may want to do that and see how it works out. Let me know!
Haley B says
I loved this recipe! It was so easy and quick and had so much flavor. I used extra basil because I am a big fan, and it was so summery with the basil and corn. I usually get tired of leftovers, but I ate every last bite of my leftovers of this dish. Will definitely be making this again!
Natasha says
I'm so pleased to hear this, Haley! 🙂 Thanks for letting me know!
Amanda G says
Should I cook the corn before I cut it off the cob? Or should I just cut it off and will
It cool in the sauce?
Natasha says
Hi Amanda, you're the second person to ask this, so I will clarify in the recipe notes. It's totally fine to eat corn raw straight off the cob. It'll cook partially in the sauce, leaving it with a bright, fresh flavor. If you prefer it to be fully cooked, then by all means boil it first. Hope you enjoy the recipe! 🙂
Brett says
Hello. Love your recipes. Simple and quick.
Question about the corn/pasta one.
Do you first cook the fresh off the cob corn?
Seems like the few minutes its simmering will not do the job.
Thank you.
Brett
Natasha says
Hi Brett! Thank you!! I'd just throw it in as-is (it's totally fine to eat it completely raw even), but you could boil it first if you prefer. I hope you enjoy this recipe!