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    Home » Cuisine » Italian

    Creamy Corn Pasta

    Published: May 24, 2023 · Last Modified: Aug 28, 2023 by Kanan Patel / Leave a Comment

    Jump to Recipe Pin Recipe
    Creamy corn pasta on a plate with garnish of basil leaves, another plate on back with napkin and text on top of the image

    This creamy corn pasta is the perfect summer recipe when good corn is in season! Here pasta is coated with creamy (but No Cream added!) & little spicy sweet corn sauce and with the freshness of grape tomatoes and basil. 

    This makes an easy vegetarian pasta dinner that comes together in 30 minutes only.

    Corn pasta served in two plates garnished with basil leaves and napkin on side
    Jump to:
    • ❤️ You'll Love This corn pasta Recipe
    • 🧾 Ingredient Notes
    • 👩‍🍳 How To Make Creamy Corn Pasta? (Pics)
    • 💭 Expert Tips For Creamy Corn Pasta
    • 📋 Recipe Card
    • ⭐ Reviews

    ❤️ You'll Love This corn pasta Recipe

    • Creamy corn pasta recipe requires only 10 ingredients (plus, salt n pepper).
    • This corn pasta gets ready in just 30 minutes (from prep to serve). You’ll need to cook pasta and sauce simultaneously to get this done quickly.
    • The sauce is so creamy and delicious (but the secret is NO CREAM added here). The creaminess comes from grinding cooked sweet corn & the addition of little ricotta. 
    • This makes a light yet filling vegetarian meal, perfect for summer weather. 

    🧾 Ingredient Notes

    Here is the pic of ingredients you’ll need to make this incredibly delicious corn pasta. All of them are easily available in your grocery store.

    Corn pasta ingredients in bowls and spoons with label.
    • Rotini: I like to use this spiral pasta because the curves and grooves of each pasta can hold the creamy sauce so well. The best substitutes are fusilli and cavatappi. Though you can use most common varieties like penne, macaroni, etc.
    • Jalapeno: It adds little spice and heat to this corn pasta dish. If you do not prefer the heat then you can skip it entirely. Or adjust the amount as per liking spice level.
    • Scallion: I like to use scallions (and not onion) because they are so mild in flavor and do not compete with corn flavor which is the main focus of the dish.
    • Sweet corn: When in the season I like to use fresh corn cobs. But you can use frozen or canned corn kernels.
    • Grape tomatoes: It adds nice fresh bite and flavor to the pasta dish. You can use cherry tomatoes but I would not recommend using regular tomatoes, chopped. 
    • Ricotta: Yes, a little amount of ricotta is used which adds some creaminess and richness to the creamy corn pasta sauce.
    • Basil: It is a must to get nice fresh, bright flavors. You can use dry basil but sure the flavors will be compromised.

    👩‍🍳 How To Make Creamy Corn Pasta? (Pics)

    1) Cook the pasta in salted, boiling water according to package instructions. Reserve about ⅓ cup of pasta water before draining. While pasta is boiling start making the sauce.
    - Heat the olive oil in a large skillet/pan on medium heat. Once hot add minced garlic and saute for a minute or till the garlic starts to brown.

    2) Now add jalapeno and scallions, sprinkle a little salt. Mix and cook for 2-3 minutes or till scallions are cooked and wilted.

    3) Add corn kernels, salt and pepper.

    4) Mix and cook for 10 minutes (covered) or till corn becomes soft and cooked. Do stir once or twice in between.

    Collage of 4 images showing sauteing garlic, scallions, corn with salt n pepper and cooked corn mixture

    5) Now take ⅔ portion of cooked corn mixture into the blender jar.

    6) Add ricotta cheese.

    7) Add reserved pasta water. And grind into the fine puree. Keep it aside.

    8) Now in the remaining ⅓ of corn mixture, add grape tomatoes.

    9) Mix and saute for 2 minutes or so till tomatoes start to soften (but hold the shape). Do not cook too much that tomatoes are so soft and become mushy. 

    10) Now add prepared corn puree.

    Collage of 6 images showing cooked corn in grinder jar, adding ricotta, pasta water, tomatoes in the pan, cooked, sauce in the pan

    11) Squeeze fresh lemon juice.

    12) Mix and let the sauce come to a simmer.

    13 )Add boiled pasta and chopped basil.

    14) Toss well so the sauce is coated to each and every pasta well. Cook for a minute or two and creamy corn pasta is ready to serve.

    Collage of 4 images showing squeezing lemon into the sauce, simmering sauce, adding pasta, basil and tossing

    💭 Expert Tips For Creamy Corn Pasta

    • Do not overcook the tomatoes that they become mushy. We need to keep the crunch of the tomatoes and they should hold their shape. Mushy, soft ones do not taste good in this corn pasta.
    • Add basil at the end to retain its flavor.
    • Cook the pasta and sauce both side by side, so all comes together quickly in just about 20 minutes.
    Corn pasta garnish with basil leaves in a white plate with another plate in the back with napkin.

    Check Out Other Pasta Recipes

    • Pasta with peas (& ricotta, mint)
    • Spaghetti with spicy tomato sauce
    • Spaghetti aglio e olio
    • Roasted red pepper pasta
    • Parsley cilantro pesto pasta
    • Béchamel Sauce Pasta
    • Zucchini pasta

    PS Tried this creamy corn pasta recipe? Please leave a star rating in the recipe card below and/or a review in the comment section. I always appreciate your feedback!

    📋 Recipe Card

    Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
    Corn pasta garnish with basil leaves in a white plate with another plate in the back with napkin
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    Creamy Corn Pasta Recipe {No Cream!}

    5 from 1 vote
    Tried this recipe? Leave a comment and/or give ★ ratings
    This {No Cream} creamy corn pasta is easy to make and you’ll have a delicious vegetarian meal gets ready in 30 minutes only
    Author: Kanan
    Course: Main Course
    Cuisine: Italian
    Calories: 487kcal
    Servings 3
    Prep Time 10 minutes minutes
    Cook Time 20 minutes minutes
    Total Time 30 minutes minutes
    US measuring cups are used (1 cup = 240 ml) See details

    Ingredients  

    • 8 oz Dry Pasta Dry, uncooked (Rotini, Fusilli or Penne)
    • 2 tablespoons Olive oil
    • 2 cloves Garlic finely chopped or minced
    • 2 teaspoons Jalapeno finely chopped
    • ½ cup Scallions chopped
    • 2 Corn cobs or 1 ⅓ cups Sweet corn kernels
    • Salt & Pepper to taste
    • ⅓ cup Ricotta cheese
    • 1 cup Grape tomatoes cut into halves
    • 2 teaspoons Lemon juice
    • 2 tablespoons Basil leaves chopped
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    Instructions 

    • Cook the pasta in salted, boiling water according to package instructions. Reserve about ⅓ cup of pasta water before draining. While pasta is boiling start making the sauce.
    • Heat the olive oil in a large skillet/pan on medium heat. Once hot add minced garlic and saute for a minute or till the garlic starts to brown.
    • Now add jalapeno and scallions, sprinkle a little salt. Mix and cook for 2-3 minutes or till scallions are cooked and wilted.
    • Add corn kernels, salt and pepper. Mix and cook for 10 minutes (covered) or till corn becomes soft and cooked. Do stir once or twice in between.
    • Now take ⅔ portion of cooked corn mixture into the blender jar. Add ricotta cheese and reserved pasta water. And grind into the fine puree. Keep it aside.
    • Now in the remaining ⅓ of corn mixture, add grape tomatoes.
    • Mix and saute for 2 minutes or so till tomatoes start to soften (but hold the shape). Do not cook too much that tomatoes are so soft and become mushy.
    • Now add prepared corn puree and squeeze fresh lemon juice. Mix and let the sauce come to a simmer.
    • Add boiled pasta and chopped basil. Toss well so the sauce is coated to each and every pasta well. Cook for a minute or two and it is ready to serve.

    Notes

    • Jalapeno: It adds little spice and heat to the dish. If you do not prefer the heat then you can skip it entirely. Or adjust the amount as per liking spice level.
    • Do not overcook the tomatoes that they become mushy. We need to keep the crunch of the tomatoes and they should hold their shape. Mushy, soft ones do not taste good in this corn pasta.
    • Add basil at the end to retain its flavor.

    Nutrition

    Calories: 487kcal | Carbohydrates: 75g | Protein: 16g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 557mg | Potassium: 462mg | Fiber: 5g | Sugar: 6g | Vitamin A: 841IU | Vitamin C: 17mg | Calcium: 93mg | Iron: 2mg
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.

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    Kanan

    Hi, I'm Kanan Patel. I share easy, delicious vegetarian recipes (mostly Indian) and Eggless baking recipes that you can sure count on!

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