Corn pasta
This secretly healthy Corn Pasta is ultra-creamy—without cream or milk! The secret? Creamed corn! It’s delicious year-round with canned or frozen corn.
Servings: 4 servings
Cost: $5.87
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
Notes
Note 1: Creamed corn (or cream-style corn) is canned and doesn’t have any actual cream in it. About half the fresh corn kernels are pureed (or “creamed”) and the other half are whole. They are mixed together to create creamed corn.
Note 2: Grate a block of Parmesan on the small holes of a grater. Alternatively, use finely grated Parmesan cheese. Parmesan from the can will be too salty and won’t melt into the sauce nicely.
Note 3: The basil adds so much to this recipe! I wouldn’t recommend leaving it out, but if you aren’t a fan, try flat-leaf Italian parsley instead.
Note 4: Secure the lid tightly and select the “soup” or “hot” cycle. Increase speed slowly to prevent splattering. Remove the lid carefully to release steam. If your blender lacks a hot/soup setting, cover with a folded towel and hold it to reduce steam pressure.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stove with a splash of water or broth to loosen the sauce. Freezing isn’t recommended as the texture may change.
Nutrition
Serving: 1serving | Calories: 584kcal | Carbohydrates: 91g | Protein: 19.8g | Fat: 17.5g | Cholesterol: 37.7mg | Sodium: 198.1mg | Fiber: 5.7g | Sugar: 11.3g