This creamy– but secretly healthy– Corn Pasta is a ridiculously creamy pasta made without any cream or milk. What’s the secret? Creamed corn! This unforgettably tasty pasta can be enjoyed any time of the year, thanks to canned and frozen produce!
If you love sweet corn, our practically famous Mexican Street Corn Pasta Salad is another recipe you’ll want to add to your list to make. (Why are pasta and corn such a winning combo?!)
Our Latest Pasta Obsession!
This corn pasta with basil is inspired by Melissa Clark’s recipe which uses fresh corn and reserved pasta water to form the sweet corn pasta sauce. The minute I saw the recipe, I knew I needed to try it! But seeing as fresh sweet corn is only available for a limited time, I had to create my own take on the recipe.
So I began experimenting with frozen sweet corn and canned corn and came up with a combo using both. First, canned creamed corn for a saucy pasta sauce base and second, frozen sweet corn left in its whole form. And after a bit of work and testing, I am beyond excited to share this recipe with you all. This creamy Corn Pasta recipe has truly become our latest obsession. (So obsessed in fact, that there has already been another variation created — be sure to check out this Vegetable Pasta!)
My kiddos love it, my husband can’t believe there isn’t loads of heavy cream or milk in it, and I am truly in love with it all — the corn + basil flavor combo, the sauce’s texture, and just how easy it is to make.
Ingredients
- Pasta Shells: Cook a minute less than the package says for perfect firmness. If you don’t have shells on hand we’ve tested this with farfalle and penne pasta and they both worked great.
- Unsalted Butter: Makes the sauce rich and creamy. Use unsalted to keep the salt level just right.
- Green Onions: Adds a mild onion taste and freshness. Save the dark green parts of the green onion for another dish or use as a garnish.
- Minced Garlic: Cook just until you smell it to avoid bitterness.
- Creamed Corn and Frozen Corn: Creamed corn is the secret ingredient to making this sauce creamy.
- Finely Grated Parmesan Cheese: Grate fresh from a block for the best melting and taste.
- Fresh Basil: Adds a fresh, herbal flavor. You can use flat-leaf parsley instead if you like.
How To Make Corn Pasta
Start by boiling the pasta in salted water.
While the pasta cooks, whip together the sauce– which begins with sautéed green onions and garlic, creamed corn, and a little bit of pasta water (water the pasta gets cooked in). We’ll blend this all together and this practically magical combination becomes the cream sauce for this pasta. It’s truly a game changer when most creamy pasta recipes use a cup or more of heavy cream. (cough. cough. I’m looking at you Chicken Pasta!)
Finally, sauté some frozen corn, add the sauce in, and it’s time to toss everything together. The final step of tossing the hot pasta with the creamed corn sauce and this reserved pasta water is one of the secrets to Italian pasta. It’s called emulsifying and that’s how you get a luxuriously smooth and incredibly flavorful sauce. While tossing, we add in a touch of Parmesan — nothing beats a sweet corn sauce, pasta, and cheese!
Quick Tip
A lot of pasta recipes call for “reserved pasta water” which simply means you’ll pull water out from the pot where the pasta is boiling in. Yes, pasta water looks a bit less than appetizing, but it’s filled with leftover starch from the boiling pasta and plenty of salt — just what we need for this Corn Pasta recipe!
What Is Creamed Corn?
If you aren’t familiar, creamed corn (which is also called cream-style corn) is a canned ingredient and doesn’t have any actual cream in it. So what’s up with that name? About half of the fresh corn kernels are pureed (or “creamed)” and the other half are left whole. The two are mixed together to create creamed corn (or cream-style corn).
Another great thing about this Corn Pasta? You don’t need fresh or in-season corn to still enjoy loads of flavor! Canned corn and frozen corn — it’s all going to work and taste amazing!
Quick Tip
We use creamed corn in this popular Chicken Corn Chowder and Thanksgiving-favorite Corn Casserole!
Corn Pasta Toppings
- Fresh basil. Although basil isn’t as readily available in the winter as it is in the summer, I’ve never had a problem finding a packet or plant at my local grocery store. The basil really elevates the flavor of this dish. (Who says summer Corn Pasta can only happen when it’s warm outside?!)
- Red pepper flakes. For anyone that loves some heat, sprinkle on some red pepper flakes to individual plates.
- Additional Parmesan cheese. I like grating a touch extra of Parmesan with a microplane right on top of individual plates. This gives the cheese the best possible texture and it melts beautifully on this creamy corn pasta.
Recipe Tips
- Thoroughly blend the pasta sauce. This dish is luxuriously creamy and the sauce truly tastes like there is a cup of heavy cream in it! To get that creamy mouthfeel, be sure to take the time to thoroughly blend in a high-powered blender.
- Tear the basil. A tip I learned from an Italian cooking class while making this bruschetta— tear, don’t cut the basil! This will keep the basil fresher and looking bright/vibrant for much longer. The tears don’t need to be perfect, just quickly tear off smallish pieces of basil and add to the pasta.
- Salt the pasta water: Make sure the shells are well salted as they boil, since salting the water is the only chance you have to season the actual pasta. It makes a big flavor difference in this recipe, which relies on salted pasta and salty pasta water.
Variations
Corn Pasta Variations
- Creamy corn pasta with bacon and scallions: Finely chop 4-6 slices of bacon and cook it first. Remove the bacon with a slotted spoon and set aside. Then, instead of adding butter to sauté the green onions, sauté them in the leftover bacon grease instead! Top pasta with the set aside bacon and voila!
- Pasta with sweet corn, tomatoes, and basil: if you’d like to add some tomatoes, sauté some cherry tomatoes with the frozen corn.
- Swap the pasta: Feel free to use a different pasta shape; try penne, rotini, fusilli, or farfalle.
- Vegan corn pasta: Use vegan butter and leave out the Parmesan. You may need some extra spices and salt to make up for the lack of cheese.
More Favorite Corn Recipes:
- Corn Chowder with bacon and potatoes
- Quinoa Corn Salad with a chipotle-lime dressing
- Black Bean Corn Avocado Salad with a chili-lime vinaigrette
- Corn Salad with tomatoes and avocado
- Corn Chowder Pot Pie with a puff pastry crust topping
Corn pasta
Ingredients
- Salt and pepper
- 4 cups medium pasta shells uncooked
- 4 tablespoons unsalted butter divided
- 1 bunch green onions
- 1 tablespoon minced garlic
- 1 (14.75-ounce) can creamed corn see note 1
- 1-1/2 cups frozen corn
- 1/2 cup finely grated Parmesan cheese see note 2
- 1/2 cup torn basil or more to taste, see note 3
- Red pepper flakes optional
Instructions
- Set a large colander in the sink with a glass mug or liquid measuring cup in the center of the colander (so you don’t forget to reserve some pasta water before draining the pasta!). Bring a large pot (5.5-quart or bigger) of water to boil. Once boiling, generously salt the water (I add 1 tablespoon fine sea salt). Return to a boil, then add the shells. Cook according to package directions, subtracting 1 minute. Before draining, remove 1 cup of pasta water, then drain. Do not rinse.
- Meanwhile, thinly slice the green onions—just the whites and light green parts (about 1/2 cup). Discard or save the dark green parts for another recipe. Add 1 tablespoon of the butter to a large pot or sauté pan over medium heat. Once melted, add sliced green onions and a pinch of salt and pepper. Cook, stirring frequently, for about 3 minutes. Add garlic and stir until fragrant, 30 seconds. Add 1/4 cup reserved pasta water. (Just dip a measuring cup into the pot if the pasta is still boiling.) Stir. Add the can of creamed corn and mix.
- Simmer for 3–5 minutes, stirring frequently. Use a spatula to scrape every bit of the mixture from the pot to a blender. Blend mixture (see note 4) until very smooth (about 1–2 minutes on high), adding a little extra water if needed to get a thick but pourable texture.
- While the mixture is blending, return the skillet to medium-high heat. Add remaining 3 tablespoons butter and melt. Once melted, add in frozen corn and cook for 1 minute. Add in the blended corn mixture and mix. Reduce heat to medium and simmer to combine flavors until pasta is done cooking.
- Add drained pasta and 1/4 cup of the reserved pasta water and toss vigorously to coat. While tossing, gradually add in the Parmesan, adding 2 tablespoons at a time. Toss and cook for 1 minute; add a little more of the pasta water if the mixture seems too thick. Continue to toss until sauce is thick and coats the pasta nicely. Taste and add additional salt and pepper to taste (I typically add 1/2 up to 1 teaspoon pepper and another pinch of salt). Mix in the herbs and serve.
- Serve plates, garnishing with additional basil and Parmesan if desired and a sprinkle of red pepper flakes if using. Enjoy immediately!
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi! How much salt do you suggest to put in the pasta water?
1 tablespoon
As your sister, I have another favorite recipe!! This has become a staple in our house! Thanks chelsea!
I am thrilled you’re loving this Corn Pasta! Thanks Callie! 🙂
It’s your sister! I can’t believe how creamy this was! It was amazing!!
So glad you enjoyed this Corn Pasta! Thanks Heather! 🙂