This creamy corn pasta is a bright, nourishing dish that turns sweet summer corn into a silky, flavorful sauce without using heavy cream or butter.
Blended corn creates natural creaminess, while whole kernels add texture and crunch.
Packed with fiber, plant-based protein, and heart-healthy fats from olive oil, it’s a wholesome meal that feels indulgent yet light.
Quick to prepare in just 30 minutes, it’s perfect for weeknights, meal prep, or a refreshing summer dinner.
Creamy Corn Pasta
Equipment
- 1 large pot (for boiling pasta)
- 1 Deep Skillet (for sauce)
- 1 Blender (for creamy corn sauce)
- 1 colander (for draining pasta)
Ingredients
- 12 ounces shell pasta
- 2 tablespoons extra-virgin olive oil plus more for drizzling
- Kernels from 4 ears fresh corn about 3 cups
- 2 shallots chopped (about ⅔ cup)
- 2 cloves garlic chopped
- 1 teaspoon sea salt
- Black pepper freshly ground, to taste
- 1 tablespoon fresh lemon juice
- ½ cup pecorino cheese grated
- 1 cup fresh basil leaves
- Red pepper flakes for garnish
Instructions
- Boil Pasta to Al Dente: Fill a large pot with water, add a generous pinch of salt, and bring it to a rolling boil. Once the water is bubbling, add the shell pasta and cook it until al dente, meaning tender but still with a slight bite in the center. Stir occasionally so the pasta doesn’t stick together. Before draining, carefully scoop out and set aside about 1½ cups of the pasta cooking water, which will help create a silky sauce later. Drain the pasta using a colander, then set it aside while you prepare the corn mixture.
- Sauté Aromatics and Corn: In a large, deep skillet, heat the olive oil over medium heat until it shimmers slightly. Add the fresh corn kernels, chopped shallots, and garlic to the skillet, sprinkling in the salt and a few generous twists of freshly ground black pepper. Stir well to coat everything in the oil. Cook for about 5 minutes, stirring occasionally, until the shallots become soft and fragrant and the corn turns a vibrant golden yellow. This step unlocks the natural sweetness of the corn and creates the base for the creamy sauce. Turn off the heat once everything is tender and aromatic.
- Blend Creamy Corn Sauce: Scoop about half of the sautéed corn mixture into a blender. Add ½ cup of the reserved pasta water and the freshly squeezed lemon juice. Blend on high until the mixture becomes perfectly smooth, thick, and creamy. The result should be a luscious, golden sauce with no visible chunks. Taste a small spoonful—this is where the natural creaminess of the corn shines without needing any dairy cream. Leave the sauce in the blender while you finish the pasta.
- Combine Pasta with Vegetables: Return the skillet with the remaining corn mixture to low heat. Add the drained shell pasta directly into the skillet and gently toss to combine. This ensures that every piece of pasta starts absorbing the sweet-savory flavors of the corn, shallots, and garlic. You’ll notice the pasta beginning to soak up the aroma right away, which makes the dish even more flavorful.
- Add Corn Purée and Cheese: Pour the blended corn sauce from the blender into the skillet with the pasta and vegetables. Stir slowly but thoroughly, allowing the silky sauce to coat each pasta shell. Sprinkle in the grated pecorino cheese and add about ¼ cup of the reserved pasta water. Keep stirring until the cheese melts completely, blending seamlessly into the corn sauce. If the sauce feels too thick, add small splashes of the reserved pasta water, a little at a time, until you reach your desired creamy consistency. The sauce should cling lightly to the pasta without being heavy.
- Season, Garnish, and Serve: Taste the pasta and adjust the seasoning if needed, adding more salt or pepper to your preference. Gently fold in half of the fresh basil leaves, tearing them slightly to release their aroma. Transfer the pasta to serving bowls or plates, then finish with the remaining basil leaves scattered on top. Drizzle with a little extra-virgin olive oil for richness, sprinkle over a pinch of red pepper flakes for subtle heat, and serve immediately while warm and creamy.
Notes
- Use peak-season fresh corn for the sweetest, most flavorful sauce. Frozen corn can work in a pinch but won’t have the same depth.
- Shell pasta is ideal because it holds the creamy sauce in every curve, but you can substitute penne, rigatoni, or orecchiette.
- Pecorino cheese adds sharpness, but Parmesan can be used for a milder, nutty flavor.
- Fresh basil provides brightness, but you can also experiment with parsley or chives.
- Save and use pasta cooking water—it helps create a velvety, clingy sauce without adding cream.
Chef’s Secrets for Perfect Pasta
The secret to this recipe’s luxurious texture lies in blending part of the corn mixture with pasta water.
The starch in the reserved water naturally thickens the sauce, creating a silky, almost creamy consistency without dairy.
For best results, don’t skip this step or rush the blending—make sure the sauce is perfectly smooth before adding it back to the pasta.
Another pro tip is to finish cooking the pasta in the skillet with the sauce, which helps the flavors meld and ensures every shell is evenly coated.
Finally, balance is key—taste as you go and adjust the salt, pepper, or lemon juice until the flavors are bright and satisfying.
Serving Suggestions to Elevate Flavor
This creamy corn pasta pairs beautifully with simple sides that highlight freshness.
A crisp green salad with lemon vinaigrette complements the richness of the dish, while roasted vegetables like zucchini or asparagus add texture and balance.
If you’d like more protein, grilled shrimp, seared chicken, or sautéed mushrooms make excellent toppings without overwhelming the pasta.
For a complete summer meal, serve with warm crusty bread to soak up any extra sauce, and pair with a light white wine such as Sauvignon Blanc or Pinot Grigio.
Storage Tips for Freshness
Like most pasta dishes, this creamy corn pasta is best enjoyed fresh, but it can be stored for later.
Transfer leftovers to an airtight container and refrigerate for up to 3 days.
The sauce may thicken as it cools, so when reheating, add a splash of water, milk, or vegetable broth to loosen it back to a silky consistency.
Reheat gently on the stovetop over low heat, stirring often, to avoid overcooking the pasta.
Freezing is not recommended, as the texture of the corn and pasta can become mushy once thawed.
Frequently Asked Questions
Can I make this recipe dairy-free?
Yes! Swap pecorino cheese for a dairy-free alternative or nutritional yeast.
The creamy base comes from corn, so the dish will still be rich and satisfying without cheese.
Can I use frozen corn instead of fresh?
Absolutely. While fresh corn has the best sweetness and flavor, frozen corn works well when fresh isn’t available.
Be sure to thaw and pat it dry before sautéing to avoid excess water in the sauce.
What pasta shapes work best?
Shells are excellent because they trap the sauce, but short, ridged pastas like penne, rigatoni, or fusilli also work well.
Avoid thin noodles like spaghetti or angel hair, as they don’t hold the sauce as effectively.
How can I make it spicier?
Increase the red pepper flakes or sauté a pinch of chili flakes with the garlic and shallots for a deeper heat.
You could also add a drizzle of chili oil before serving for extra kick.
Is this pasta good for meal prep?
Yes, it reheats well for a few days, making it a great meal-prep option.
Store in portioned containers for quick lunches or dinners, and add a splash of liquid when reheating to bring back the creamy texture.
