Creamy Corn Pasta with Fresh Summer Flavour

Name: Creamy Corn Pasta with Fresh Summer Flavour
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 ears of corn (husked); 300 g spaghetti (or your choice of pasta); 2 tbsp olive oil; 2 cloves garlic (minced); 1 cup grated Parmesan cheese; 1 tsp salt (plus more for pasta water); 1/2 tsp black pepper (freshly ground); 1/4 cup basil leaves (torn)

35 min 4 servings Easy

All Recipes

Creamy Corn Pasta with Fresh Summer Flavour

Enjoy this light and creamy corn pasta made without cream, featuring fresh corn blended into a delicious sauce.

Prep

15 min

Cook

20 min

Total

35 min

Servings

Difficulty

Easy

Corn and pasta make a delightful combination, especially during the late summer when corn is at its sweetest. This creamy corn pasta dish is perfect for those who love fresh, vibrant flavours without the heavy addition of cream. By blending half of the corn into a silky sauce and keeping the rest whole, you get a wonderful texture and taste contrast. The sweetness of the corn pairs beautifully with the al dente pasta, creating a comforting yet light meal. This recipe highlights the natural creaminess of corn, making it a lovely vegetarian option for a weeknight dinner or a casual gathering.

Ingredients

Servings

Pasta and Sauce

Instructions

Prepare the corn

Remove the kernels from the corn by standing each ear upright on a board and slicing downward. Reserve half the kernels and set aside.

Pro tip: Use a sharp knife to cleanly cut the kernels off the cob.

Blend the corn sauce

Place half of the corn kernels into a food processor. Add 1/2 cup of water and blend until smooth. Strain the mixture through a fine mesh sieve into a bowl, discarding the solids.

Pro tip: For a smoother sauce, blend for at least 2 minutes.

Cook the pasta

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.

Pro tip: Add a splash of olive oil to the boiling water to prevent sticking.

Sauté the garlic

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.

Combine ingredients

Add the reserved corn kernels to the skillet and cook for 3-4 minutes. Pour in the corn sauce, stirring to combine. Add the cooked pasta, Parmesan cheese, salt, and pepper. Toss everything together, adding reserved pasta water as needed for a creamy consistency.

Pro tip: Use tongs for easier mixing and tossing.

Serve

Divide the pasta among bowls and garnish with torn basil leaves. Serve immediately.

Pro tip: Add extra Parmesan or a sprinkle of red pepper flakes for a spicy kick.

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Tips & Tricks

<ul><li>Choose fresh, in-season corn for the best flavour.</li><li>Don't overcook the pasta; it should be al dente.</li><li>Use a food processor for a smooth corn sauce.</li><li>Reserve some pasta water to adjust sauce consistency.</li></ul>

Serving Suggestions

This creamy corn pasta is best enjoyed immediately to savour the fresh flavours of the corn. Pair it with a light salad or some garlic bread for a complete meal. Leftovers can be stored in an airtight container in the fridge for up to two days; reheat gently on the stove with a splash of water to loosen the sauce. For a make-ahead option, prepare the corn sauce in advance and store it separately. When ready to serve, cook the pasta, warm up the sauce, and combine them for a quick and easy meal.