Creamy Corn Pasta with Basil and Lemon Recipe
This Creamy Corn Pasta is a delightful and comforting dish featuring fresh corn pureed into a luscious sauce, combined with tender pasta and accented by scallions, garlic, Parmesan, basil, and a touch of lemon. Perfect for a seasonal, flavorful meal that highlights the sweetness of summer corn.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 to 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Produce
- 5 to 6 ears of corn, shucked
- 1 bunch scallions (about 8), thinly sliced, white and light green parts separated from dark green parts
- 3 cloves garlic, finely chopped
- 1/2 cup torn fresh basil, plus leaves for serving
- 1 tablespoon fresh lemon juice
Pasta
- 1 lb. campanelle, orecchiette, or other short pasta
Dairy
- 4 tablespoons unsalted butter
- 1/2 cup finely grated Parmesan, plus more for serving
Pantry
- Kosher salt
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon red pepper flakes (or to taste)
- Freshly ground black pepper
Instructions
- Prepare Corn Kernels and Milk: Using a sharp knife, cut the kernels off the shucked corn cobs into a medium bowl, yielding about 3 cups. Then, hold each stripped cob over the bowl and run the back of the knife along its length to extract the corn milk. Repeat for all cobs to capture maximum flavor.
- Cook Pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente, about 2 minutes less than package instructions suggest. Reserve 1 cup of pasta cooking water before draining the pasta.
- Cook Scallions, Garlic and Corn Mixture: Heat olive oil in a large skillet over medium heat. Add the white and light green parts of the scallions and the garlic, cooking and stirring until softened for about 3 to 4 minutes. Stir in 2 cups corn kernels, the extracted corn milk, and 1/2 cup of reserved pasta water. Bring to a simmer and cook for 5 to 6 minutes until the corn is tender and the mixture is heated through.
- Puree Corn Mixture: Transfer the corn mixture to a blender, reserving the skillet. Season with 1 teaspoon salt and puree until smooth, adding more pasta water as needed to achieve a creamy, pourable texture.
- Brown Butter and Finish Sauce: Return the reserved skillet to medium-high heat and melt the butter. Add red pepper flakes and the remaining 1 cup corn kernels, cooking and stirring frequently until the butter browns slightly, about 5 to 6 minutes. Reduce heat to medium-low.
- Combine Pasta and Sauce: Add the pureed corn mixture, cooked pasta, and 1/3 cup reserved pasta water to the skillet. Toss to coat the pasta evenly. Stir in Parmesan cheese and basil until melted and fully incorporated. Remove from heat, stir in fresh lemon juice, and season with salt and freshly ground black pepper to taste.
- Serve: Divide the creamy corn pasta among bowls and garnish with more Parmesan, fresh basil leaves, and the dark green scallion parts for a fresh, colorful finish.
Notes
- For the best flavor, use fresh corn at peak season.
- Reserve pasta water carefully as it helps adjust the sauce consistency.
- If you prefer less heat, reduce or omit the red pepper flakes.
- This recipe works well with short shaped pastas like campanelle or orecchiette but you can substitute with any short pasta.
- To make this dish vegetarian, ensure Parmesan cheese is vegetarian-friendly or substitute with a vegetarian hard cheese alternative.
Keywords: creamy corn pasta, summer pasta, fresh corn recipe, vegetarian pasta, scallion pasta, Parmesan pasta, easy pasta recipe
