Creamy Summer Corn Pasta turns one of summer’s simplest vegetables into an incredibly satisfying pasta sauce.
Fresh corn is cooked in butter until slightly golden and then combined with garlic, cream, Parmesan, lemon and pasta water. The result is creamy without being overly heavy.
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4
Ingredients
- 12 ounces spaghetti, linguine or pasta of choice
- 3 ears fresh sweet corn
- 2 tablespoons butter
- 3 garlic cloves, minced
- ½ cup heavy cream
- ½ cup freshly grated Parmesan
- ½ cup reserved pasta water
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- ¼ cup fresh basil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Red pepper flakes, optional
Instructions
Bring a large pot of generously salted water to a boil.
Cook your pasta according to the package instructions until al dente.
Before draining it, reserve approximately one cup of the cooking water.
Cut the kernels from each corn cob.
Heat butter in a large skillet over medium heat. Add the corn and cook for 4 to 5 minutes.
You want some kernels to begin turning lightly golden because this develops a sweeter, deeper flavor.
Add garlic and cook for approximately 30 seconds.
Lower the heat and pour in the heavy cream.
Stir in the grated Parmesan until it begins melting into the sauce.
Add the drained pasta directly to the skillet.
Pour in approximately ¼ cup of pasta water and toss everything together.
Add more pasta water a tablespoon at a time until the sauce becomes silky and coats the noodles.
Stir in lemon juice and lemon zest.
Season with salt, black pepper and red pepper flakes if desired.
Remove from heat and fold in fresh basil.
Serve immediately with additional Parmesan.
Why Pasta Water Matters
The cloudy water left after cooking pasta contains starch. Adding a little to your sauce helps the fat, cheese and liquid combine into a smoother sauce.
It also allows you to loosen the pasta without making it watery.
Recipe Variations
Add grilled chicken for extra protein.
Sauté shrimp before cooking the corn and return it to the pan before serving.
Add chopped zucchini, cherry tomatoes or spinach.
For a smoky variation, grill the corn before removing the kernels.
FAQ
Can frozen corn be used?
Yes. Allow frozen corn to thaw first and remove excess moisture before adding it to the skillet.
Can I make this without heavy cream?
Yes. Half-and-half works, although the final sauce will be slightly thinner.
What pasta shape works best?
Spaghetti and linguine are excellent, but rigatoni, penne and fusilli also hold the creamy sauce well.
How long does it keep?
Store leftovers refrigerated for up to three days.
