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This creamy corn pasta 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.
Love summer pasta recipes? Try my Herb Butter Pasta.
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.
Questions about this creamy corn pasta? Talk to me in the comments below!
Creamy Corn Pasta
This creamy corn pasta 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.
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.
Nutrition
Calories: 532kcal, Carbohydrates: 58g, Protein: 15g, Fat: 28g, Saturated Fat: 16g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 87mg, Sodium: 316mg, Potassium: 332mg, Fiber: 3g, Sugar: 4g, Vitamin A: 1173IU, Vitamin C: 7mg, Calcium: 192mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Leave a star rating and comment below!
Love this! Easy and perfect as is. This recipe is now in regular rotation for no-meat days as a main dish for my husband and me.
Thank you so much!! I’m glad it’s a favorite, Marta! 😀
Just made this for the first time and it was EXCELLENT!! Very quick, easy yet really tasty.
I added a few red pepper flakes, just because.
Fabulous!! 😀 Appreciate your 5-star review, Norman!
Flawed recipe/technique.regardless of the star ratings. Adding lemon isn’t necessary at all. Neither is the roux. Neither is heavy cream.
Classic “home cook” mistakes.
Toss your corn in corn starch or make a slurry with some cold white wine and when it’s simmer, add away stirring and bring back to simmer.
Instead of lemon juice, use the zest of half a large lemon
Instead of heavy cream, use half and half.
Lightens the dish, freshens the dish without breaking [corn starch stabilizes the emulsion] makes it a bit more healthy.
Lol.
None of these techniques are “home cook mistakes”, in fact I think every alteration that you’ve suggested is completely flawed. Cream sauces and gravies call for making a roux, in no way would a slurry make more sense. A slurry would also create a strange glossy sheen that just doesn’t work in this dish. Finally, slurries don’t hold up in consistency as well as a roux, which would be a shame for any leftovers. Using lemon juice is a way to elevate all of the flavors and even enhance the salt flavors in this dish, zest isn’t a better way to go here either as it’s obvious that the liquid itself is also utilized for the consistency of the sauce. Heavy cream vs. half and half- all that will do here is make the sauce more likely to curdle from the lemon juice due to the lower fat content. I have made this dish many times before and it is fantastic as written, throwing off Natasha’s devoted audience with your “improvements” isn’t helpful to anyone.
Thank you. One cook to another… If you don’t like a recipe, don’t use it. If you come to a website looking for an idea it only shows ignorance to criticize someone else’s dish.
Kind bet you are a good cook.
I am using this recipe with changes since it’s not summer and I don’t have fresh corn or basil. Using fresh frozen corn and some thyme and lots of parsley.
Excellent side dish to the grilled salmon we had tonight! It’s a great way to use up the abundance of summer corn from the garden!
I’m thrilled you liked it!
I was looking for something to make with pasta and corn, and I happened to find your recipe. I made it as written, and it was wonderful! My family loved it. It will going into my regular rotation of recipes. Thank you!
Yay!! That makes me so happy, TJ!
Delicious!! I just made it for the first time and it was so good. I used white wine for the broth/wine component, 4 cloves of garlic, and canned unsalted corn (just drained out and dumped it in). So tasty and doesn’t require a lot of work, will definitely be making this again. Thanks!
Excellent! Glad it was a hit! 🙂 Thanks for your review, Kate!
Hi, do you thaw the frozen corn first or add it in still frozen? Thanks!
I just add it in frozen. Hope you like the recipe!
It turned out amazing!! I used coconut cream instead of regular heavy cream and it worked perfectly. The flavor was just so good! Thanks for the great recipe!
Great!! You’re very welcome, Jenna!
This recipe was a hit for dinner! Added spinach with the corn for extra veggies and it was perfect. Definitely will make it again soon. SO tasty, easy, and quick for when I’m in a time bind.
Awesome!! I’m so glad it was a hit!