Name: Creamy Corn Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
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)

Really simple creamy pasta with corn

I don't know about you, but I love impressing people with a pasta dish that looks fancy but is actually simple to make. This creamy pasta recipe has creamed corn vibes, and it's a great way to use up fresh summer corn! Hello, easy entertaining.

The sweetness of the corn in the cream sauce paired with cheesy parmesan goodness and the flavor punch of fresh basil... I'm in heaven. This pasta is basically summer in a bowl. It's filling yet light enough to enjoy on a lazy summer evening, and you'll find yourself making it again and again.

What you'll need

Pasta - I used shells since I love how they're perfect little pockets for the sauce, but any shape is fine

Butter and flour - to make a quick roux

Garlic - always use fresh garlic. I used two cloves, but you're welcome to use more

Chicken broth - to enhance the savory element of the sauce. Feel free to swap it out with vegetable broth or white wine!

Lemon juice - for brightness and acidity

Italian seasoning - it's a blend of dried Italian herbs that conveniently comes in a single jar. I include it in so many recipes since it's so versatile.

Cream - heavy cream is best for the decadent sauce

Corn - fresh summer corn cut off the cob is best, but frozen or canned corn totally works if you're craving this in the winter

Parmesan - always grate your own block of parmesan for freshness and ideal texture

Basil - fresh basil creates the perfect contrast to the creamy sauce

How to make creamy corn pasta

This is an overview, and full ingredients & instructions are in the recipe card below.

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!

Substitutions and variations

Because of the acidity of the lemon, I don't recommend subbing out the heavy cream for something lower fat since it could easily 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 that aren't as rich.

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!

What to serve with creamy corn pasta

This pasta a meal in itself, but it would go well with some garlic bread or a slice of crusty bread. And a glass of wine on a patio with twinkle lights and good company. Ok, that's not strictly necessary.

A side salad would be good too. Try this Super Simple Parmesan Arugula Salad or mixed greens with this Creamy Balsamic Dressing.

It would also work great as a side dish. Pair it with these Garlic Butter Steak Bites!

Leftovers and storage

Creamy corn pasta leftovers will keep for a few days in the fridge in a covered container, but keep in mind they will soak up the sauce a bit, and the basil will probably wilt.

Reheat in a small saucepan over a low heat, using additional cream to give the sauce some new life if you like.

Cream sauces don't freeze well, so avoid freezing leftovers.

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