As a food blogger, I love this Corn Pasta: a summery, cream-free dish where pureed fresh corn and sweet sautéed scallions make a luscious sauce, Parmesan adds depth, red chile flakes bring bite, and a squeeze of lemon with fresh herbs at the end brightens everything.

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I love a dish that surprises me, and this creamy corn pasta did just that. Silky sauce made from puréed fresh corn kernels wraps around every forkful and then, right at the finish, torn fresh basil leaves lift it into something zesty and slightly wild.

I won’t pretend it’s fancy but it feels special, like the kind of quick thing friends keep asking about. It sits perfectly in my Corn Pasta corner of the blog and also belongs in my Basil Recipes notes, the ones that get bookmarked no matter the season.

Try a bite, you might change your mind about summer pasta.

Ingredients

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Spaghetti: mostly carbs for energy, some protein, neutral flavor, carries creamy corn sauce well
Corn: sweet, juicy, fiber rich, adds natural sweetness and pop, little protein and starch
Parmesan: salty, umami punch, mostly protein and fat, melts into silky savory note
Basil: fresh, aromatic, vitamin rich, brightens dish, adds peppery, sweet herbal lift
Scallions: mild oniony bite, low calorie, adds crunch and green color, use whites cooked
Olive oil: healthy fats, adds silkiness and richness, helps sauce cling, slightly fruity
Lemon juice: bright acid, cuts richness, adds fresh tang, small vitamin C boost

Ingredient Quantities

12 oz spaghetti or linguine

3 cups fresh corn kernels (from about 4 ears) or 2 cups frozen, thawed

6 scallions, white and light green parts sliced, dark greens reserved

2 tbsp olive oil

2 tbsp unsalted butter

1/2 to 3/4 cup freshly grated parmesan (about 50 75 g)

1/4 to 1/2 tsp red pepper flakes

1 tbsp fresh lemon juice

1/2 cup fresh basil leaves, torn or chopped

Salt, about 1 to 1 1/2 tsp kosher salt

Freshly ground black pepper, about 1/2 tsp

Reserved pasta cooking water, about 1/2 to 1 cup

How to Make this

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1. Bring a large pot of water to a boil, add about 1 to 1 1/2 tsp kosher salt, then cook 12 oz spaghetti or linguine until just shy of al dente; before draining scoop out and reserve about 1/2 to 1 cup of the cooking water, then drain pasta (do not rinse).

2. While pasta is cooking, slice 6 scallions (white and light green parts) and reserve the dark green tops for later; heat 2 tbsp olive oil and 2 tbsp unsalted butter in a large skillet over medium heat.

3. Add the sliced scallions to the skillet and sauté until softened, about 2 to 3 minutes; if you want a little sweet caramel flavor let them go a tad longer until they start to brown.

4. Add 3 cups fresh corn kernels (from about 4 ears) or 2 cups thawed frozen corn to the skillet; cook, stirring occasionally, until the corn is tender and some kernels get a little color, about 5 to 7 minutes. If using fresh, scraping the cob with the back of a knife gets extra sweet juice, and a tiny bit of char on the corn really boosts flavor.

5. Transfer roughly 2/3 of the cooked corn and scallion mixture to a blender or food processor (or use an immersion blender right in the pan), add about 1/2 cup of the reserved pasta water, and puree until smooth; keep the remaining corn kernels in the skillet for texture.

6. Return the puréed corn sauce to the skillet with the reserved kernels, warm gently and add more pasta water a little at a time until the sauce reaches a creamy saucelike consistency you like.

7. Add the drained pasta to the skillet, toss to coat over medium heat, then stir in 1/2 to 3/4 cup freshly grated Parmesan and 1 tbsp fresh lemon juice until the cheese melts and makes the sauce silky; if it looks dry add more reserved pasta water.

8. Season with 1/4 to 1/2 tsp red pepper flakes (or to taste), about 1/2 tsp freshly ground black pepper, and additional salt if needed (remember Parmesan is salty so taste first).

9. Remove from heat, fold in 1/2 cup torn or chopped fresh basil and the reserved dark scallion greens, give it one last toss, taste and adjust lemon, salt, pepper or red pepper flakes.

10. Serve right away with extra Parmesan on the side, and if you want more brightness add a little extra lemon at the table.

Equipment Needed

1. Large pot for boiling the pasta
2. Colander to drain the noodles (dont rinse)
3. Large skillet (10 to 12 inch) for sautéing corn and scallions
4. Blender, food processor, or immersion blender to purée most of the corn
5. Chef’s knife for slicing scallions and chopping basil
6. Cutting board
7. Tongs or a pasta fork for tossing the pasta in the sauce
8. Microplane or box grater for fresh Parmesan
9. Measuring spoons and a 1 cup heatproof measuring cup to salvage pasta water and measure lemon/salt
10. Wooden spoon or silicone spatula for stirring and folding

FAQ

Can I use frozen corn instead of fresh? A: Yes. Use about 2 cups thawed, pat dry. You can toss it straight from frozen into a hot pan but cook a minute or two longer so it loses excess moisture and gets a bit of color.

How do I get the sauce really creamy without adding heavy cream? A: Save 1/2 to 1 cup of pasta water and stir it in with butter and parmesan. Smash or briefly blitz a cup of the corn for extra body. The starchy water + cheese makes a silky sauce.

Can I make this dairy free or vegan? A: Sure. Swap butter for extra olive oil, use a vegan parmesan or nutritional yeast, or stir in a little cashew cream. Flavor wont be exactly the same but it's still tasty.

What if the sauce is too thin or too thick? A: Too thin: simmer gently to reduce, or stir in more grated parmesan which will tighten it up. Too thick: add a splash more reserved pasta water until it loosens to the texture you want.

How long will leftovers keep and how do I reheat them? A: Fridge for up to 3 days. Reheat on the stove low heat with a splash of pasta water or olive oil to revive creaminess. Freezing cooked pasta makes it mushy so avoid freezing the plated pasta; you can freeze just a corn-based sauce if needed.

Any quick swaps for basil or extra flavor tips? A: Try baby spinach or arugula if you dont have basil, or stir in lemon zest for brightness. Browning some corn or scallion whites adds a nice toasty flavor.

Creamy Corn Pasta With Basil Recipe Substitutions and Variations

Fresh corn kernels: canned sweet corn (drain and rinse, a bit less fresh but quick), or frozen corn (thaw first). Grilled corn from the cob gives a nice smoky note if you want more depth.
Scallions: swap with shallots (thinly sliced, milder and a bit sweeter) or a small yellow onion browned gently. Chives work too for a milder, fresher onion taste.
Freshly grated Parmesan: Pecorino Romano (sharper and saltier, use a little less) or Asiago for a milder chew. For vegan option use nutritional yeast for that cheesy flavor.
Fresh basil: fresh parsley or baby spinach for green freshness, or arugula if you want a peppery bite. Frozen basil can work in a pinch but it wont be as bright.

Pro Tips

1) Save more pasta water than you think you need and add it slowly. The starch is what makes the corn puree cling to the noodles and turn into a silky sauce, but dump too much at once and you get a watery mess. If it gets gluey just add a splash more hot water and toss fast.

2) Get some color on the corn, dont skip this. A little char or browning brings out sweet, nutty flavors — if you use frozen spread it out so it can dry and brown instead of steaming. If you have fresh ears, scrape the cobs after cutting for extra sweet juice.

3) Add the cheese off the heat and grate it fresh. Pregrated parm has anti caking stuff that makes clumps, and high heat will make the cheese seize up instead of melting into a creamy sauce. If it looks grainy, a tiny bit more hot pasta water will fix it.

4) Finish for brightness and texture, not earlier. Stir in lemon, basil and the green scallion tops at the end so they stay fresh, and toss in a cold pat of butter or a drizzle of olive oil right before serving for extra shine. Taste for salt last since the Parmesan already brings lots of it.

Creamy Corn Pasta With Basil Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

625

kcal

Equipment: 1. Large pot for boiling the pasta
2. Colander to drain the noodles (dont rinse)
3. Large skillet (10 to 12 inch) for sautéing corn and scallions
4. Blender, food processor, or immersion blender to purée most of the corn
5. Chef’s knife for slicing scallions and chopping basil
6. Cutting board
7. Tongs or a pasta fork for tossing the pasta in the sauce
8. Microplane or box grater for fresh Parmesan
9. Measuring spoons and a 1 cup heatproof measuring cup to salvage pasta water and measure lemon/salt
10. Wooden spoon or silicone spatula for stirring and folding

Ingredients

12 oz spaghetti or linguine
3 cups fresh corn kernels (from about 4 ears) or 2 cups frozen, thawed
6 scallions, white and light green parts sliced, dark greens reserved
2 tbsp olive oil
2 tbsp unsalted butter
1/2 to 3/4 cup freshly grated parmesan (about 50 75 g)
1/4 to 1/2 tsp red pepper flakes
1 tbsp fresh lemon juice
1/2 cup fresh basil leaves, torn or chopped
Salt, about 1 to 1 1/2 tsp kosher salt
Freshly ground black pepper, about 1/2 tsp
Reserved pasta cooking water, about 1/2 to 1 cup

Directions

Bring a large pot of water to a boil, add about 1 to 1 1/2 tsp kosher salt, then cook 12 oz spaghetti or linguine until just shy of al dente; before draining scoop out and reserve about 1/2 to 1 cup of the cooking water, then drain pasta (do not rinse).
While pasta is cooking, slice 6 scallions (white and light green parts) and reserve the dark green tops for later; heat 2 tbsp olive oil and 2 tbsp unsalted butter in a large skillet over medium heat.
Add the sliced scallions to the skillet and sauté until softened, about 2 to 3 minutes; if you want a little sweet caramel flavor let them go a tad longer until they start to brown.
Add 3 cups fresh corn kernels (from about 4 ears) or 2 cups thawed frozen corn to the skillet; cook, stirring occasionally, until the corn is tender and some kernels get a little color, about 5 to 7 minutes. If using fresh, scraping the cob with the back of a knife gets extra sweet juice, and a tiny bit of char on the corn really boosts flavor.
Transfer roughly 2/3 of the cooked corn and scallion mixture to a blender or food processor (or use an immersion blender right in the pan), add about 1/2 cup of the reserved pasta water, and puree until smooth; keep the remaining corn kernels in the skillet for texture.
Return the puréed corn sauce to the skillet with the reserved kernels, warm gently and add more pasta water a little at a time until the sauce reaches a creamy saucelike consistency you like.
Add the drained pasta to the skillet, toss to coat over medium heat, then stir in 1/2 to 3/4 cup freshly grated Parmesan and 1 tbsp fresh lemon juice until the cheese melts and makes the sauce silky; if it looks dry add more reserved pasta water.
Season with 1/4 to 1/2 tsp red pepper flakes (or to taste), about 1/2 tsp freshly ground black pepper, and additional salt if needed (remember Parmesan is salty so taste first).
Remove from heat, fold in 1/2 cup torn or chopped fresh basil and the reserved dark scallion greens, give it one last toss, taste and adjust lemon, salt, pepper or red pepper flakes.
Serve right away with extra Parmesan on the side, and if you want more brightness add a little extra lemon at the table.

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.