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This creamy corn pasta recipe with fresh basil is a bright meatless meal that’s fast, simple, and makes the best effortless summer dinner! It’s on the table in just half an hour.
Try my Herb Butter Pasta or Ranch Chicken Pasta with Fresh Tomatoes and Spinach next.
Why you’ll love it
I don’t know about you, but I love impressing people with a pasta dish that looks fancy but is actually simple to make in about 30 minutes with everyday ingredients. This creamy pasta with corn is 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. There’s plenty of garlic. This corn pasta is basically summer in a bowl. It’s filling yet light enough to enjoy on a lazy summer evening!
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 – more savory depth
- 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
- Heavy cream – to add body and luscious texture
- 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
- Basil – fresh basil creates the perfect contrast to the creamy sauce
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- I use this cast iron skillet to make the sauce, and I like these angled measuring cups for the cream.
- Use a garlic press to mince the garlic effortlessly, and grate the parmesan with a Microplane zester.
- Store the rest of your lemon in a handy lemon saver so that it’s fresh for longer.
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. 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 simmer 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. 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
- Leftovers of this pasta will keep for a few days in the fridge in a covered container, but keep in mind it 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.
If you made this creamy pasta with summer corn, please leave a star rating and review below! You can also tag me on Instagram if you made this or any S&L recipe.
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).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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So easy to make but so delicious! Will make this again for sure!
Thanks so much, Kelly!
absolutely delicious. i used corn that we grew and froze. subbed 1/2&1/2 plus an extra T of butter because I was out of heavy cream.
Thank you!