Creamy Corn Pasta

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Creamy Corn Pasta

There are some dishes that instantly bring smiles to the dinner table, and this Creamy Corn Pasta has become exactly that in our home. I first whipped this up on a whim during one of those hectic midweek evenings when I needed something quick but comforting. I had a bag of frozen corn, a box of pasta, and a craving for something creamy. What started as a simple idea turned into a meal my entire family fell in love with—and now, it’s on regular rotation.

What I love most about this recipe is how it manages to feel both indulgent and light at the same time. The sweetness of the corn combined with the richness of the cream and the saltiness of Parmesan creates this perfect balance that keeps you going back for another forkful. It’s the kind of dish that feels like you put in way more effort than you actually did, which is always a win in my book.

My kids were hesitant at first (because corn in pasta?!) but quickly cleaned their plates. And my husband, who’s a bit of a pasta purist, was sold after the first bite. There’s just something about this dish—the creamy texture, the slight heat from red pepper flakes, and the bright pops of basil—that makes it feel special, even on the busiest nights. It’s now my go-to when I want to serve something cozy, quick, and guaranteed to please.

Questions I Often Get Asked About This Recipe

Can I use frozen or canned corn instead of fresh?
Absolutely! While fresh corn adds the most flavor, frozen corn works beautifully. Just thaw it before using. Canned corn can also be used—just make sure to drain it well.

Is this dish vegetarian?
Yes, it’s completely vegetarian as written. Just double-check your cheese if you’re avoiding animal rennet.

Can I make it dairy-free?
Yes, substitute the heavy cream with a dairy-free alternative like coconut cream or unsweetened oat cream, and use a vegan Parmesan substitute.

What type of pasta works best?
Any short pasta with nooks and crannies works well—campanelle, rotini, or farfalle are great choices because they hold the sauce beautifully.

Can I make this ahead of time?
This pasta is best fresh, but leftovers reheat well. Just add a splash of milk or cream when warming to loosen the sauce.

What You Need to Make Creamy Corn Pasta

Ingredients:

12 oz short pasta (campanelle or rotini work great)

2 tbsp olive oil

1 small onion, finely chopped

3 cloves garlic, minced

3 cups corn kernels (fresh or thawed frozen)

½ tsp crushed red pepper flakes (optional)

1 cup heavy cream

½ cup grated Parmesan cheese, plus more for serving

Salt and pepper, to taste

Fresh basil leaves, for garnish

Sliced scallions or green onions, for garnish

Special Tools:

Blender or immersion blender (for pureeing part of the corn)

Large sauté pan

Pasta pot

Grater for cheese

How to Make Creamy Corn Pasta

Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain.

Sauté the Veggies: In a large sauté pan, heat olive oil over medium heat. Add chopped onion and cook for 3–4 minutes until soft and translucent. Add the garlic and cook for another minute.

Add the Corn: Stir in the corn and red pepper flakes (if using). Cook for 5–6 minutes, stirring occasionally.

Blend for Creaminess: Transfer half the corn mixture to a blender with the cream and blend until smooth. Return the blended mixture to the pan.

Combine with Pasta: Add the cooked pasta to the corn sauce and toss to coat. Stir in the Parmesan cheese. If the sauce is too thick, add a bit of the reserved pasta water until it reaches your desired consistency.

Season and Serve: Taste and adjust with salt and pepper. Garnish with fresh basil, sliced scallions, and extra Parmesan before serving.

Tips for Making the Best Creamy Corn Pasta

Use fresh basil for a pop of flavor and color—it really brings the dish to life.

Add lemon zest for a touch of brightness if you want a fresher finish.

Use a mix of corn textures: blending half and keeping half whole gives the sauce a creamy feel while still offering little bursts of corn in each bite.

For added protein, toss in grilled chicken or shrimp just before serving.

Don’t skip the pasta water—it helps create a silky sauce that clings to every bite.

Reader Reviews

⭐️⭐️⭐️⭐️⭐️ “This pasta was such a hit! My kids couldn’t believe it had corn in it—definitely a keeper!”

⭐️⭐️⭐️⭐️ “Really tasty and easy to make. I added some lemon zest as suggested in the tips and it was perfect.”

⭐️⭐️⭐️⭐️⭐️ “Creamy, comforting, and full of flavor. It’s now in our regular dinner rotation.”

⭐️⭐️⭐️ “The sauce was good, but I’d love a little more heat next time. Will add more chili flakes!”

⭐️⭐️⭐️⭐️⭐️ “Busy mom approved! Made this while juggling homework and laundry—it came together in no time.”

Printable Recipe

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