Creamy Sweet Corn Pasta Love Lemons Recipe

This recipe is a vibrant fusion of creamy pasta and fresh corn, elevating summer flavors with a zesty twist of lemon and basil. I love how it effortlessly combines comfort with freshness, making it a delightful meal that’s both simple and satisfying.

This Creamy Sweet Corn Pasta melds fresh corn kernels with spaghetti for a satisfyingly comforting dish. The bright flavor contrast comes from lemon zest and juice.

They pack a lot of punch in bringing out the pasta’s sweetness without being obviously lemony. Parmesan and heavy cream lend the dish its signature richness.

Red pepper flakes add just the right amount of heat to keep the dish interesting.

Ingredients

Spaghetti:
An energy-rich, versatile carbohydrate base for sauces.

Olive Oil:
Fat that is healthy for the heart, enhances flavors, and gives a silky texture.

Fresh Corn Kernels:
Sweetness and crunch come from this ingredient; it also supplies fiber and minerals that are essential to our diets.

Garlic:
Fragrant and tasty; recognized for its capacity to stimulate the immune system.

Red Pepper Flakes:
Puts a spicy kick that goes along with the corn’s inherent sweetness.

Parmesan Cheese:
Imparts umami and richness, elevating the overall creaminess.

Lemon Juice and Zest:
Imparts a creamy component that counterbalances the fresh and zesty brightness.

Ingredient Quantities

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• 12 ounces of spaghetti or pasta of choice
• 2 tablespoons of olive oil
• 2 cups of fresh corn kernels (from about 3 ears of corn)
• 2 cloves of garlic, minced
• 1/2 teaspoon of red pepper flakes
• Salt and freshly ground black pepper, to taste
• 1/4 cup of grated Parmesan cheese, plus more for serving
• 1/4 cup of heavy cream or substitute with a plant-based cream
• 1/4 cup of chopped fresh basil, plus more for garnish
• 1 tablespoon of lemon juice
• 1 teaspoon of lemon zest

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Instructions

1. Prepare the spaghetti or pasta of your selection in a sizable pot of water that has been salted and brought to a rolling boil, following the instructions provided in the package. After the pasta has achieved the desired doneness, pour it into a colander to drain. As you do this, be sure to retain 1 cup of the cooking liquid sloshing around in the bottom of the pot. Set the pasta aside and put the reserved pasta water in the same place.

2. In a large skillet, add 2 tablespoons of olive oil and heat over medium setting. Pour in the fresh corn kernels and sauté for roughly 3 minutes. Stir them about every minute or so.

Don’t let the corn overcook! You want the color to brighten, the corn to soften a bit, and the flavor to pop! That should do it.

If you want to get slightly fancier with your corn in the next step, you could also use 1 tablespoon of butter with the olive oil.

3. Add the minced garlic and the red pepper flakes to the skillet with the corn. Cook until fragrant, about 1 minute.

4. Add salt and freshly ground black pepper to the corn mixture, seasoning it to taste.

5. Combine the reserved pasta water and the mixture and allow it to simmer for about 2 minutes to slightly thicken.

6. Lower the heat to low, then add the pasta that has been cooked to the skillet. Toss it to mix with the corn.

7. Blend the 1/4 cup of grated Parmesan cheese and 1/4 cup of heavy cream (or plant-based cream) into the pasta, stirring until the pasta is evenly coated and creamy.

8. Take the skillet off the heat and mix in 1/4 cup of fresh basil, finely chopped; 1 tablespoon of lemon juice; and 1 teaspoon of lemon zest.

9. Adjust the seasoning to your liking by adding more salt and pepper, if necessary.

10. Serve at once, with the optional extra garnishing of Parmesan and basil.

Equipment Needed

1. Large pot
2. Colander
3. Measuring cups
4. Measuring spoons
5. Large skillet
6. Wooden spoon or spatula
7. Chef’s knife
8. Cutting board
9. Grater (for Parmesan and lemon zest)
10. Citrus juicer (optional)

FAQ

• Q: Can I use frozen corn instead of fresh corn?Yes, corn that has been frozen can be utilized. Just be certain to defrost and drain it prior to utilization.
• Q: Is there a dairy-free option for this recipe?A: Yes, you can substitute plant-based cream for heavy cream, and you can leave out the Parmesan or use a nondairy cheese alternative.
• Q: Can I substitute the spaghetti with gluten-free pasta?Sure! Any kind of gluten-free pasta will work well in this recipe.
• Q: How can I make this dish spicier?A: For added heat, boost the quantity of red pepper flakes and/or toss in a pinch of cayenne pepper.
• Q: Can I make this recipe ahead of time?This dish is best served fresh, but the sauce can be prepared ahead, and then reheated very gently and tossed with freshly cooked pasta.
• Q: What can I use instead of basil for garnish?A: If basil is unavailable, fresh parsley or chives are great substitutes.
• Q: How do I store leftovers?A: Leftovers may be kept in an airtight container in the fridge for 3 days.
  B: They should be reheated slowly to preserve moisture and texture—stovetop or microwave is best.

Substitutions and Variations

Substitute gluten-free pasta for an equally delicious version.
Avocado oil or butter can take the place of olive oil for a richer flavor.
Fresh corn kernels. Use frozen corn if fresh corn is not available.
Nutritional yeast: a vegan substitute for Parmesan cheese.
Coconut cream or almond milk cream makes a suitable alternative in a dairy-free version of heavy cream.

Pro Tips

1. For enhanced flavor, char the corn slightly before adding to the skillet. This can be done by letting the corn sit undisturbed in the pan for a moment before stirring, adding a subtle smoky taste.

2. Reserve some pasta water in addition to the suggested amount. If the sauce becomes too thick while tossing the pasta, you can use this extra starchy water to achieve your desired sauce consistency.

3. To bring out more of the garlic’s aroma and depth, consider adding it after the corn has cooked for a couple of minutes and the heat has been reduced slightly to prevent burning.

4. For a more vibrant dish, lightly toast the red pepper flakes in the olive oil before adding the corn, thereby releasing their full heat and infusing the oil with their flavor.

5. Use freshly grated Parmesan cheese rather than pre-grated to ensure the cheese melts smoothly into the sauce, providing a silkier texture.