I just finished a batch of Creamy Corn Pasta that somehow tastes like sweet corn turned into silk and will make you rethink what pasta can do.

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I eat this Creamy Corn Pasta like it’s a secret I shouldn’t have found. I’m obsessed with the way sweet corn kernels cling to silky sauce and nestle around fettuccine, every forkful loud and stupidly satisfying.

I love that it tastes rich without trying too hard, like it knows what it is. But mostly I make it when I want food that actually feels real and not precious.

Corn Pasta that reminds me of summer and a lazy kitchen fight with myself over seconds. No fluff.

Just buttery, cheesy, slightly lemon-bright hit you can’t stop eating right this minute.

Ingredients

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Fettuccine: chewy ribbon pasta that soaks up creamy sauce, satisfying and filling.
Corn kernels: sweet pop and bright texture, brings summer to every bite.
Olive oil: light fruity base, keeps things from tasting greasy.
Unsalted butter: adds silky richness and that cozy, homey flavor.
Yellow onion: soft sweetness when cooked, the savory backbone here.
Garlic: punchy aroma, small cloves pack big flavor.
All purpose flour: basically thickens the sauce so it clings perfectly.
Broth: adds savory depth, keeps sauce from tasting one-note.
Whole milk: makes it creamy without feeling too heavy.
Heavy cream: luxury texture, turns sauce velvety and lush.
Parmesan cheese: salty, nutty umami that pulls everything together.
Mascarpone or cream cheese: plus, makes it silky and a bit tangy.
Lemon zest and juice: brightens the dish, cuts through the richness.
Salt and black pepper: simple seasoning, essential to make flavors pop.
Red pepper flakes: optional heat, little kick that wakes the palate.
Fresh basil or parsley: herbal freshness, adds color and lift.
Chives or green onions: thin, mild onion notes and pretty green garnish.

Ingredient Quantities

12 oz fettuccine

2 cups corn kernels, fresh or frozen and thawed

1 tbsp olive oil

2 tbsp unsalted butter

1 small yellow onion, finely chopped

2 cloves garlic, minced

2 tbsp all purpose flour

1/2 cup low sodium chicken or vegetable broth

1/2 cup whole milk

1/2 cup heavy cream

3/4 cup freshly grated Parmesan cheese

2 tbsp mascarpone or cream cheese, optional but makes it silky

Zest of 1 lemon and 1 tbsp lemon juice

Salt and freshly ground black pepper, to taste

1/4 tsp red pepper flakes, optional for a little heat

1/4 cup chopped fresh basil or parsley

1 tbsp fresh chives or green onions, thinly sliced, optional

How to Make this

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1. Bring a large pot of salted water to a boil and cook 12 oz fettuccine until just shy of al dente, about 1 minute less than package says; reserve 1 cup pasta water then drain.

2. While pasta cooks, heat 1 tbsp olive oil and 2 tbsp butter in a large skillet over medium heat. Add 1 small finely chopped yellow onion and a pinch of salt, cook until soft and slightly golden, 5 to 7 minutes.

3. Add 2 cloves minced garlic and 2 cups corn kernels (if using frozen make sure they are thawed and patted dry). Cook, stirring, until corn starts to brown a little, 3 to 4 minutes. Pull out about 1/2 cup of the corn and set aside for texture/topping.

4. Sprinkle 2 tbsp all purpose flour over the onion and corn, stir for 1 minute to cook the raw flour taste. This makes a light roux to thicken the sauce.

5. Gradually whisk in 1/2 cup low sodium chicken or vegetable broth, then stir in 1/2 cup whole milk and 1/2 cup heavy cream. Bring to a gentle simmer and let thicken for 3 to 5 minutes, scraping up any browned bits.

6. Transfer the skillet mixture to a blender or use an immersion blender and puree until mostly smooth but still a little texture. Return to the skillet. Stir in 3/4 cup freshly grated Parmesan and 2 tbsp mascarpone or cream cheese if using, until melted and silky.

7. Add lemon zest of 1 lemon and 1 tbsp lemon juice, season with salt, freshly ground black pepper, and 1/4 tsp red pepper flakes if you want heat. If sauce seems too thick, loosen with some reserved pasta water a few tablespoons at a time.

8. Toss drained fettuccine into the sauce over low heat until well coated, adding reserved corn pieces you set aside. Finish with 1/4 cup chopped fresh basil or parsley and taste, adjust seasoning.

9. Plate and sprinkle extra Parmesan, a few thinly sliced chives or green onions if you like, and a final crack of black pepper. Serve right away while it is creamy.

10. Leftovers reheat with a splash of milk or cream over low heat, stirring so it doesn’t split.

Equipment Needed

1. Large pot for boiling the fettuccine and salting the water
2. Colander to drain the pasta, reserve some cooking water too
3. Large skillet or sauté pan for the sauce, roomy enough to toss noodles
4. Blender or immersion blender to puree the corn mixture (either works)
5. Whisk for making the roux and smoothing the sauce
6. Wooden spoon or heatproof spatula for stirring and scraping browned bits
7. Measuring cups and spoons for broth, milk, cream, flour and seasonings
8. Box grater or microplane for freshly grated Parmesan and lemon zest
9. Chef knife and cutting board for chopping onion, garlic and herbs
10. Tongs or a pasta fork to toss the pasta into the sauce and serve

FAQ

Q: Can I make this vegetarian? A: Yes, just use vegetable broth instead of chicken broth and you're good. The Parmesan is normally okay for lacto vegetarians, but if you need fully vegan swap the dairy for plant-based cream and vegan Parmesan, though flavor will be a bit different.

Q: Can I use frozen corn? A: Absolutely. Just thaw it first and pat dry so it doesn't add too much water to the sauce. You can also quick-sauté it a few minutes to bring out sweetness, same as fresh corn.

Q: How do I keep the sauce from getting grainy after adding cheese? A: Take the pan off the heat before stirring in the Parmesan and mascarpone. Temper with a little hot pasta water if it looks thick, and stir gently until smooth. Overheating or boiling after cheese is added makes it go grainy.

Q: Can I make this ahead and reheat it? A: Yes, but creamy sauces tighten in the fridge. Reheat gently on low with a splash of milk or broth and stir until creamy again. Avoid high heat or microwave on high or it might split.

Q: What should I serve with it? A: A crisp green salad or roasted vegetables cut through the richness nicely. A squeeze more lemon or extra herbs on top brightens the dish, too. If you want protein, grilled chicken or shrimp work great.

Q: Any tips for seasoning? A: Taste at the end. Parmesan adds salt so start light with salt earlier. The lemon zest and juice lift the whole thing, so don't skip them. If you want heat add the red pepper flakes a little at a time.

Creamy Corn Fettuccine Recipe Substitutions and Variations

Fettuccine: swap for linguine, tagliatelle, or penne if you want shorter pasta; for gluten free use a brown rice or chickpea pasta (cook time may change).
Fresh corn kernels: use thawed frozen corn, drained canned corn, or 1/2 cup creamed corn for a sweeter, saucier result (you might cut back a bit on broth).
Heavy cream: replace with 1/2 cup whole milk plus 2 tbsp butter for richness, or use full fat coconut milk for a dairy free twist (flavor will change).
Parmesan cheese: grate Pecorino Romano, Asiago, or a good aged Grana Padano instead; if you need dairy free try a nutritional yeast + a pinch of salt, tho it wont be exactly the same.

Pro Tips

1) Brown some of the corn well for flavor. Let it sit without stirring for 30 to 60 seconds once it starts to sizzle so you get tiny golden bits. Those browned kernels give the whole sauce a sweeter, more roasted note.

2) Save plenty of pasta water and add it slowly. Start with a few tablespoons to loosen the sauce, because too much at once will make it watery. The starchy water helps the sauce cling to the fettuccine and keeps it silky.

3) Blend but leave texture. Puree most of the sauce until smooth but keep some corn and a few whole kernels back, or pulse the blender so there are still little bites. That contrast between creamy and crunchy makes the dish much more interesting.

4) Heat gently when finishing and reheating. Keep the sauce over low heat and toss the pasta off the heat when it looks almost perfect, because direct high heat will break the cream or make it grainy. If it separates, whisk in a tablespoon of cold cream or mascarpone to bring it back together.

Creamy Corn Fettuccine Recipe

Recipe by Francis Mead

0.0 from 0 votes

I just finished a batch of Creamy Corn Pasta that somehow tastes like sweet corn turned into silk and will make you rethink what pasta can do.

Servings

servings

Calories

698

kcal

Equipment: 1. Large pot for boiling the fettuccine and salting the water
2. Colander to drain the pasta, reserve some cooking water too
3. Large skillet or sauté pan for the sauce, roomy enough to toss noodles
4. Blender or immersion blender to puree the corn mixture (either works)
5. Whisk for making the roux and smoothing the sauce
6. Wooden spoon or heatproof spatula for stirring and scraping browned bits
7. Measuring cups and spoons for broth, milk, cream, flour and seasonings
8. Box grater or microplane for freshly grated Parmesan and lemon zest
9. Chef knife and cutting board for chopping onion, garlic and herbs
10. Tongs or a pasta fork to toss the pasta into the sauce and serve

Ingredients

12 oz fettuccine
2 cups corn kernels, fresh or frozen and thawed
1 tbsp olive oil
2 tbsp unsalted butter
1 small yellow onion, finely chopped
2 cloves garlic, minced
2 tbsp all purpose flour
1/2 cup low sodium chicken or vegetable broth
1/2 cup whole milk
1/2 cup heavy cream
3/4 cup freshly grated Parmesan cheese
2 tbsp mascarpone or cream cheese, optional but makes it silky
Zest of 1 lemon and 1 tbsp lemon juice
Salt and freshly ground black pepper, to taste
1/4 tsp red pepper flakes, optional for a little heat
1/4 cup chopped fresh basil or parsley
1 tbsp fresh chives or green onions, thinly sliced, optional

Directions

Bring a large pot of salted water to a boil and cook 12 oz fettuccine until just shy of al dente, about 1 minute less than package says; reserve 1 cup pasta water then drain.
While pasta cooks, heat 1 tbsp olive oil and 2 tbsp butter in a large skillet over medium heat. Add 1 small finely chopped yellow onion and a pinch of salt, cook until soft and slightly golden, 5 to 7 minutes.
Add 2 cloves minced garlic and 2 cups corn kernels (if using frozen make sure they are thawed and patted dry). Cook, stirring, until corn starts to brown a little, 3 to 4 minutes. Pull out about 1/2 cup of the corn and set aside for texture/topping.
Sprinkle 2 tbsp all purpose flour over the onion and corn, stir for 1 minute to cook the raw flour taste. This makes a light roux to thicken the sauce.
Gradually whisk in 1/2 cup low sodium chicken or vegetable broth, then stir in 1/2 cup whole milk and 1/2 cup heavy cream. Bring to a gentle simmer and let thicken for 3 to 5 minutes, scraping up any browned bits.
Transfer the skillet mixture to a blender or use an immersion blender and puree until mostly smooth but still a little texture. Return to the skillet. Stir in 3/4 cup freshly grated Parmesan and 2 tbsp mascarpone or cream cheese if using, until melted and silky.
Add lemon zest of 1 lemon and 1 tbsp lemon juice, season with salt, freshly ground black pepper, and 1/4 tsp red pepper flakes if you want heat. If sauce seems too thick, loosen with some reserved pasta water a few tablespoons at a time.
Toss drained fettuccine into the sauce over low heat until well coated, adding reserved corn pieces you set aside. Finish with 1/4 cup chopped fresh basil or parsley and taste, adjust seasoning.
Plate and sprinkle extra Parmesan, a few thinly sliced chives or green onions if you like, and a final crack of black pepper. Serve right away while it is creamy.
Leftovers reheat with a splash of milk or cream over low heat, stirring so it doesn’t split.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.