This creamy corn pasta recipe is the perfect balance of rich and fresh. Sweet, summery corn is folded through a silky parmesan cream sauce, lifted with a squeeze of lemon, then finished with fresh basil on top. Charring the corn adds extra depth of flavor, but it’s completely optional, a quick sauté works just as well and still gives you those bursts of sweetness. It comes together quickly and tastes far more impressive than it should.
Hi! Fresh corn is the best part of summer for me, as soon as I see it in the supermarket I get so excited. In this creamy corn pasta, I have charred the cobs for extra flavor but you don’t have to. It’s super versatile, use fresh, frozen or canned corn, whatever you like.
I have used my white pasta sauce as a base and added a big squeeze of lemon which works perfectly with the corn. It’s a simple but really delicious pasta that has the perfect balance of richness and freshness. I know you will love it.
Main ingredients
Corn - I love using fresh corn cobs when in season for the best sweetness and texture. You can char the cobs for extra flavor or simply slice the kernels off and cook them in butter. Frozen or canned corn both work really well too, making this an easy year round option.
Garlic - Fresh cloves are best here as jarred garlic has a really overpowering flavor. Dice or mince them really finely.
Cream - Use a heavy or whipping cream as you can control the texture with some pasta water and it's the most stable for making a sauce.
Parmesan cheese - Substitute for pecorino romano if that's what you have. It needs to be really finely grated with a microplane or the star side of a box grater.
Lemon juice - I love to add fresh lemon juice to cut through the richness of the sauce, it complements the corn perfectly.
Basil - Torn fresh basil leaves on top are the perfect finishing touch.
Red pepper flakes (optional) - Adds a subtle heat to the creamy sauce.
How to make creamy corn pasta
The full ingredient list and more detailed method are in the recipe card below. This is a for a visual reference.
1. Melt the butter in a large skillet over medium heat. Add the finely minced garlic and red pepper flakes (if using) and cook gently for about 1 minute until fragrant. Keep the heat low so the garlic softens without browning.
2. Pour in the heavy cream and bring to a very gentle simmer. Lower the heat if needed, the sauce should never boil.
3. Add the finely grated parmesan in 2–3 additions, whisking in between each addition until melted and the sauce is smooth.
4. Add the cooked pasta, charred (or sautéed) corn, black pepper and about ¼ cup of pasta water. Toss everything together well so the sauce coats the pasta evenly.
5. Let the pasta gently bubble for 1-2 minutes so it finishes cooking and the sauce thickens. Add a splash more pasta water if needed to loosen.
6. Add the lemon juice and mix well. Taste and adjust seasoning with salt if needed. Finish with fresh basil leaves and serve with extra parmesan on top.
Some tips from Emilie
- Undercook your pasta slightly. Boil the pasta a minute less from package instructions so it can bubble away in the sauce at the end. If you’re unsure about timing or salting your water properly, I have a full guide to cooking pasta perfectly here.
- Char the corn for extra flavor. If you have the time, charring the corn adds a delicious smoky depth and brings out its natural sweetness, but a simple sauté works just as well.
- Use a gentle heat. Keep the heat low when adding the cream and parmesan, the sauce should never boil.
- Keep the sauce looser than you think. The sauce should look slightly loose in the pan as creamy sauces thicken quickly as they cool.
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How to cook the perfect pasta
Ever wondered what the perfect salt to water ratio is? This guide is a must for you!
Common questions
Yes, both frozen and canned corn work really well in this recipe. Frozen corn can be added straight to the pan and cooked until heated through, while canned corn should be drained well before using. For extra flavor, you can sauté either in butter for a few minutes, but simply warming them through in the sauce works perfectly too.
Heavy or whipping cream is best for pasta sauces as the higher fat content makes it more stable and less likely to split. It also gives you that silky, smooth texture that coats the pasta perfectly.
If your sauce is too thick, add a splash of pasta water to loosen it until it coats the pasta nicely. If it’s too thin, let it gently simmer for a minute or two to thicken. Remember, creamy sauces will continue to thicken as they cool, so it’s best to keep it slightly looser than you think in the pan.
This pasta is best eaten fresh, but leftovers will keep in an airtight container in the fridge for 2-3 days. Reheat gently on the stovetop or in the microwave with a splash of water, cream or milk to loosen the sauce.
More creamy pasta recipes you’ll love
If you loved this creamy corn pasta, head to my creamy pasta recipes to browse more delicious options. Here are a few of my favorites to try next.
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Recipe
Creamy Corn Pasta with Parmesan and Basil
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Ingredients
- 200 grams dried pasta (or 300 grams fresh)
- 1-1¼ cups corn (from 2 ears, see notes)
- 1 tablespoon olive oil or butter
- 2-3 garlic cloves (finely minced)
- ¼ teaspoon red pepper flakes (optional)
- ¾ cup heavy cream
- 40 grams finely grated parmesan cheese
- ½ teaspoon black pepper
- 1 tablespoon fresh lemon juice
- handful torn fresh basil leaves
- salt to taste
Instructions
Cook the pasta
- Bring a pot of well salted water to a boil and cook your pasta according to package instructions. I like to undercook dried pasta by a minute so it can finish cooking in the sauce. Reserve a cup of pasta water before draining.
Prepare the corn
- If using whole corn cobs, char them either on a BBQ or in a very hot pan on the stovetop over high heat for about 8–10 minutes, turning occasionally, until blistered and lightly charred in spots. Let them sit without moving too much to develop color, then slice the kernels off and set aside.
- If not charring, slice the kernels off the cobs and cook them in 1 tablespoon of butter in a separate pan over medium heat for 4–5 minutes until tender and sweet, stirring occasionally. Set aside, then start the sauce.
Make the sauce
- In a large fry pan, melt the butter over medium heat. Add the garlic (and red pepper flakes if using) and cook gently for 1 minute until fragrant, it shouldn’t brown at all.
- Pour in the cream and bring to a very gentle simmer, lowering the heat if needed so it never boils.
- Add the parmesan in 2-3 additions, mixing well and letting it melt between each addition until the sauce is smooth.
- Add the cooked pasta, corn, pepper and ¼ cup pasta water and toss well.
- Let it gently bubble away for a minute or two so the pasta finishes cooking and the sauce thickens.
- Add the lemon juice, mix well and check for seasoning, adding salt if needed. Add an extra splash of pasta water if you need to loosen. Remember it will thicken a lot off the heat so keep it on the saucy side in pan.
- Serve with extra parmesan and the fresh basil on top.
Video
Notes
Hi, I'm Emilie
I've spent years testing pasta doughs, sauces, and weeknight favorites so you don't have to. Everything on The Burnt Butter Table is designed to be simple, comforting, and unbelievably delicious.
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