These corn noodles are deliciously creamy… without any cream! The blended corn creates the succulent texture of the sauce. Fresh basil takes over.
This corn pasta recipe is for late summer in a bowl. Much like the season, it feels transitional. While it’s packed with fresh, summery produce like sweet corn and basil, it’s also creamy and comforting, reminiscent of all the cozy dishes we’re bringing to you this fall.
To clarify, when I say these corn noodles are creamy, I don’t mean they’re made with real cream. The creamy texture comes from the corn itself! It melts into a silky sauce that coats the pasta beautifully. More corn kernels remain whole for extra crunch, while basil and pecorino add depth to the flavor.
The entire dish is assembled with 11 ingredients in less than 30 minutes. If you’re looking for an easy and delicious recipe to make to celebrate the end of summer, these creamy corn noodles are for you.
Corn Pasta Recipe Ingredients
Here’s what you need to make this corn noodles recipe:
- But, Of course! You will need 3 cups of fresh corn kernels, from about 4 cobs. I highly recommend making this recipe while sweet corn is in season, but in a pinch, frozen corn will work here too.
- Pasta – I like to use medium shells because they capture the crispy corn kernels and creamy sauce. The Orecchiette would also be delicious. To make this gluten-free recipe, use your favorite gluten-free pasta.
- Shallots and garlic – For a depth of savory flavor.
- extra virgin olive oil – To brown the vegetables.
- Fresh lemon juice – It adds sparkle and acidity to the sauce.
- pecorino cheese – It thickens the sauce and adds a rich umami flavor. If you don’t have pecorino, parmesan works too!
- Fresh basil leaves – Their bold, lemony flavor gives this pasta a taste of summer.
- red pepper flakes – For warmth.
- And salt and pepper – To bring out all the flavors!
Find the full recipe with measurements below.
How to make corn pasta
This corn noodles recipe is quick and easy to make!
Start by cooking the pasta in a large pot of salted boiling water until al dente. I usually stop at the bottom of the time range listed on the instructions on the package. Reserve 1 1/2 cups of the starchy pasta cooking water, then drain the pasta. Toss it with a drizzle of olive oil to prevent sticking.
Meanwhile, sauté the vegetables. Heat the olive oil in a large skillet over medium heat. Add corn kernels, shallots, garlic, salt and pepper. Cook, stirring occasionally, until the shallot has softened and the corn is tender and bright yellow, about 5 minutes.
Next, prepare the sauce. Transfer half of the corn mixture to a blender and pour in 1/2 cup of the reserved pasta cooking water. Add lemon juice and puree until smooth.
Then, return the mashed corn to the pan. Add the cooked pasta and mix, reheating over low heat. Add the cheese and another 1/4 cup pasta water and stir until the cheese melts into the sauce. If desired, add more pasta water to loosen the sauce to your desired consistency.
Finally, season to taste. with more salt, pepper, lemon juice and/or cheese, as desired. Stir in half the basil and garnish with the remaining basil and red pepper flakes.
Appreciate! Feel free to serve the pasta with more cheese on it. 🙂
Find the full recipe with measurements below.
Corn pasta recipe tips
- Boil pasta until tender just al dente. It will cook more in the pan with the sauce. If you go way past the al dente on the initial boil, it can get too soft and mushy later on.
- Do not pour the pasta water! Starchy and salty, it’s like liquid gold. In this recipe, it helps the corn blend into a smooth mash, then loosens that mash into a creamy sauce that lightly coats the pasta. Be sure to reserve at least 1 1/2 cups before draining the pasta.
- Mix, mix, mix. I like these corn noodles best when the sauce is super smooth. Be sure to mix well to remove any kernels from the corn.
These creamy corn noodles are a wonderful summer dinner. Round out the meal with a simple vegetable side dish like roasted zucchini, grilled zucchini, grilled tomatoesor lemony green beans, or serve a side salad. Any of these recipes would be a great choice:
How to Store Corn Pasta
This recipe is best the day it is made, but leftovers keep well in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stove with a little water to loosen the sauce. It thickens in the fridge.
More Favorite Corn Recipes
If you love this creamy corn pasta dish, then try one of these corn recipes:
Creamy Corn Pasta
This creamy corn noodles recipe is a delicious summer dinner! Made without cream or butter, the sauce gets its luscious texture from a mixture of sweet corn. More whole corn kernels add crunch.
Prevent your screen from going dark
Bring a large pot of salted water to a boil. Prepare pasta according to package directions, cooking until al dente. Reserve 1½ cups of cooking water from the starchy pasta before draining.
Heat the olive oil in a large deep skillet over medium heat. Add corn kernels, shallots, garlic, salt and several peppercorns and cook for 5 minutes, or until shallot has softened and corn is tender and bright yellow. Turn off the fire.
Transfer half of the corn mixture to a blender and add ½ cup of the reserved pasta water and lemon juice. Puree until smooth.
Add the cooked pasta to the pan with the vegetables and heat over low heat. Add the mashed corn and stir to coat the pasta, then add the cheese and another ¼ cup pasta water and stir until the cheese melts into the sauce. Add more pasta water as needed to soften the sauce to your liking.
Season to taste and stir in half the basil. Garnish with the remaining basil, sprinkle with red pepper flakes and serve.