PHOTO: RACHEL VANNI; FOOD STYLING: MARY RUPP
Creamy corn pasta has always been one of my favorite dishes to make for any summer occasion, from outdoor BBQs to celebratory dinners. Don’t be fooled by the name—this pasta has no cream. Instead, you’ll puree fresh corn, sautéed garlic, and scallions into a luscious sauce that’s topped with Parmesan, basil, and even more corn. With just these few ingredients, you can have a crowd-pleasing pasta dish on the table in only about 30 minutes.
Looking to add protein? Try pancetta or smoky bacon for a heartier dish. Need this to be gluten-free? Swap in your favorite GF pasta (just make sure to choose a shape that can hug the delicious sauce). Don’t love basil? Try fresh mint or parsley instead.
This recipe is best with fresh corn (its flavor is unbeatable at the height of summer), but feel free to use drained canned corn or frozen (no need to defrost first) if you must. In that case, you may need more reserved pasta water to replace the starchy sweet “corn milk” you’ll get from the fresh cobs, so prepare accordingly.
Can’t get enough corn? Try our grilled corn salad, our cheesy corn poppers, or our corn and tomato gnocchi foil packs next.
Made this? Definitely let us know how it went in the comments below.
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Yields:
4
servings
Prep Time:
0
hours
10
mins
Total Time:
0
hours
30
mins
5 to 6 ears of corn, shucked
campanelle, orecchiette, or other short pasta
extra virgin olive oil
bunch scallions (about 8), thinly sliced, white and light green parts separated from dark green parts
cloves garlic, finely chopped
red pepper flakes (or to taste)
finely grated Parmesan, plus more for serving
torn fresh basil, plus leaves for serving
fresh lemon juice
Freshly ground black pepper
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- Using a sharp knife, cut kernels off corn cobs (you should have about 3 cups). Transfer kernels to a medium bowl. Holding stripped cob over bowl, firmly run the back of your knife along length of cob to extract corn milk. Repeat with remaining cobs.
- In a large pot of boiling salted water, cook pasta until al dente, usually 2 minutes before package instructions. Reserve 1 cup pasta water before draining.
- Meanwhile, in a large skillet over medium heat, heat oil. Add white and light green scallion parts and garlic and cook, stirring, until softened, 3 to 4 minutes. Add 2 cups corn kernels, corn milk, and 1/2 cup pasta water. Bring to a simmer and cook, stirring occasionally, until warmed through and tender, 5 to 6 minutes. Transfer to a blender, reserving skillet; season with 1 teaspoon salt. Puree until smooth, adding more pasta water if needed to get a smooth texture.
- In reserved skillet over medium-high heat, melt butter. Add red pepper flakes and remaining 1 cup corn kernels. Cook, stirring frequently, until butter starts to brown, 5 to 6 minutes. Reduce heat to medium-low and add pureed corn, pasta, and 1/3 cup pasta water, tossing to coat. Stir in Parmesan and basil until melted and combined. Remove from heat and stir in lemon juice; season with salt and black pepper.
- Divide pasta among bowls. Top with Parmesan, basil, and dark green scallion parts.
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PHOTO: RACHEL VANNI; FOOD STYLING: MARY RUPP
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