Creamy Corn Pasta

Try this scrumptious creamy corn pasta if you’re seeking for a comfort food. Delicious as a side dish to bring to a cookout or topped with chicken or shellfish for a main course.


  • 12 ounces dry shell or orecchiette pasta
  • 4 tablespoons salted butter, divided
  • 2 large cloves garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups fresh, frozen, or canned corn kernels, divided
  • 1/2 cup freshly grated Parmesan cheese, plus more for serving
  • 1/4 teaspoon crushed red pepper (optional)
  • 1/3 cup torn fresh basil or mint, plus more for garnish
  • 1 tablespoon lemon juice


Step 1.

Compile every component.

Step 2.

Bring a big saucepan of water that has been lightly salted to a rolling boil. Add the shell pasta and bring it back to a boil. Cook pasta uncovered for about 8 minutes, stirring occasionally, 1 minute less than package directions. Take out and set aside 1 1/2 cups of the pasta boiling water.

Step 3.

In an exceptionally large skillet over medium heat, melt 1 tablespoon of butter. Add the black pepper, salt, and garlic. Cook for approximately a minute, stirring frequently, or until aromatic.

Step 4.

Add 1 3/4 cups of corn and 1/2 cup of the pasta water that was set aside. Bring to a boil, lower heat, and simmer, covered, for 2 minutes (for canned corn, 3 minutes for frozen corn, and 6 minutes for fresh corn), or until corn is heated through and extremely soft. Allow to cool for fifteen minutes.

Step 5.

In a blender, add the cooled corn mixture and process for two minutes, or until very smooth. As more pasta water is needed to mix, add it.

Step 6.

Melt 3 tablespoons of the remaining butter in the extra-large skillet. After adding the remaining 1/4 cup of corn, simmer it over medium heat for approximately a minute, or until it becomes soft.

Step 7.

Cook the corn puree over medium heat, covered, for about 2 minutes, or until heated through.

Step 8.

Reserving 1/2 cup of the pasta water, add the cooked pasta to it. If using, mix in the crushed red pepper and Parmesan cheese. Add extra pasta water as needed to achieve the desired consistency and cook, stirring regularly, for 2 minutes.

Step 9.

Stir in lemon juice and basil.

Step 10.

Add extra Parmesan cheese and basil to the dish.

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