Creamy Corn Pasta

4.89 from 17 votes

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.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Keyword: creamed corn pasta, creamy corn pasta

Servings:

Author: Natasha Bull

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