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.
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
- 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
- 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.
- 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.