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When summer arrives, so do the sweet, tender kernels of fresh corn, ready to elevate any meal with their natural sweetness and vibrant flavor.
Corn isn’t just for the cob; it’s a versatile ingredient that can transform your pasta dishes into seasonal delights.
Whether you’re craving something light and refreshing, or a rich, creamy comfort meal, corn has a way of adding that perfect touch to any pasta recipe.
In this blog, we’ve curated 29+ summer corn pasta recipes that combine the best of both worlds: fresh, seasonal ingredients and pasta in all its glorious forms.
From creamy corn Alfredo to zesty corn and pesto spaghetti, these recipes will leave you craving more.
So, grab your favorite pasta, and let’s get cooking with the sweet essence of summer corn in every bite!
29+ Fresh and Flavorful Summer Corn Pasta Recipes to Beat the Heat
Whether you’re hosting a summer dinner party, enjoying a quiet evening on the porch, or packing a picnic for the beach, corn is the perfect ingredient to brighten up your pasta dishes.
These 29+ summer corn pasta recipes bring together the fresh sweetness of corn with the richness of pasta, offering a variety of dishes that will suit any craving or occasion.
From light and refreshing to indulgent and creamy, there’s something for everyone to enjoy.
So, as the summer sun shines and fresh corn fills the markets, why not take advantage of this delicious ingredient?
Creamy Corn and Basil Fettuccine
Fresh corn, fragrant basil, and a touch of cream create a light but comforting pasta perfect for warm summer nights.
This recipe balances the natural sweetness of corn with savory Parmesan and aromatic herbs to create a dish that feels indulgent without being heavy.
Ingredients:
- 12 oz fettuccine
- 1 tbsp olive oil
- 2 cups fresh corn kernels (from about 3 ears)
- 2 garlic cloves, minced
- 1/2 cup heavy cream
- 1/3 cup grated Parmesan cheese
- 1/2 cup chopped fresh basil
- Salt and black pepper to taste
- Optional: red pepper flakes and lemon zest for garnish
Instructions:
- Bring a large pot of salted water to a boil. Cook fettuccine until al dente. Reserve 1/2 cup of pasta water, then drain.
- In a large skillet over medium heat, warm olive oil and sauté garlic for 1 minute.
- Add corn and cook for 3–4 minutes, until tender.
- Reduce heat to low, stir in cream, and simmer for 2 minutes.
- Add cooked pasta to the skillet, tossing to combine. Stir in Parmesan and a splash of pasta water to create a smooth sauce.
- Mix in fresh basil and season with salt and pepper.
- Serve immediately, garnished with red pepper flakes and lemon zest if desired.
The subtle richness of the cream paired with the bright, herbaceous basil and the natural pop of sweet corn makes this a go-to summer pasta that’s both refreshing and satisfying.
Serve with a chilled glass of white wine and a simple salad for an effortless seasonal dinner.
Charred Corn and Zucchini Orecchiette
This rustic pasta dish highlights smoky, charred corn and tender zucchini, bringing a bit of grilled summer flavor straight to your plate.
Orecchiette’s unique shape is perfect for capturing bits of corn and veggies in every bite.
Ingredients:
- 12 oz orecchiette pasta
- 1 tbsp olive oil
- 2 medium zucchini, diced
- 2 cups corn kernels (from 3 ears)
- 2 green onions, thinly sliced
- 1/4 cup grated Pecorino Romano cheese
- 1/4 cup chopped parsley
- 1/2 tsp smoked paprika
- Salt and pepper to taste
Instructions:
- Cook pasta in salted water until al dente. Drain and reserve 1/4 cup of the pasta water.
- Heat olive oil in a large skillet over medium-high heat.
- Add zucchini and cook for 4 minutes, until lightly browned.
- Stir in corn and cook, undisturbed for 2 minutes to develop char. Stir and cook for another 2 minutes.
- Add green onions and smoked paprika; cook for 1 minute.
- Combine cooked pasta with the skillet ingredients. Add cheese and a splash of reserved pasta water to bring it together.
- Stir in chopped parsley, season with salt and pepper, and serve warm.
This dish offers a wonderful combination of smoky, savory, and slightly sweet flavors.
It’s perfect for summer barbecues or a casual weeknight meal, and it pairs beautifully with grilled chicken or a chilled rosé.
Corn and Cherry Tomato Bucatini with Garlic-Lime Butter
Bright cherry tomatoes and crisp corn meet zesty lime and garlic butter in this vibrant bucatini recipe.
The long noodles are coated in a glossy, citrusy sauce that makes each forkful a celebration of summer’s best produce.
Ingredients:
- 12 oz bucatini
- 2 tbsp butter
- 2 garlic cloves, minced
- 2 cups cherry tomatoes, halved
- 1 1/2 cups fresh corn kernels
- Zest and juice of 1 lime
- 1/4 tsp chili flakes (optional)
- Salt and pepper to taste
- 1/4 cup chopped cilantro or parsley
- Grated Cotija or feta cheese for topping
Instructions:
- Cook bucatini in salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain.
- Melt butter in a large skillet over medium heat. Add garlic and cook for 1 minute.
- Add cherry tomatoes and cook for 4–5 minutes until they begin to burst.
- Stir in corn, lime zest, juice, and chili flakes; cook for 2 more minutes.
- Toss cooked pasta into the skillet and mix well. Add reserved pasta water to loosen sauce if needed.
- Season with salt and pepper, stir in fresh herbs, and top with cheese before serving.
This recipe delivers a pop of color and flavor with every bite—sweet corn, juicy tomatoes, and the brightness of lime make it an ideal choice for hot days when you want something fresh and exciting.
It’s quick to prepare and guaranteed to impress at your next summer gathering.
Sweet Corn and Ricotta Stuffed Shells
This baked pasta dish takes the creaminess of ricotta and enhances it with the subtle sweetness of fresh summer corn.
It’s a comforting yet surprisingly light meal, perfect for a cozy summer evening or make-ahead dinner.
Ingredients:
- 20 jumbo pasta shells
- 1 cup ricotta cheese
- 1/2 cup grated mozzarella
- 1/4 cup grated Parmesan
- 1 1/2 cups fresh corn kernels (from 2–3 ears)
- 1/4 cup chopped fresh basil
- 1 egg
- 2 cups marinara or tomato basil sauce
- Salt and pepper to taste
Instructions:
- Preheat oven to 375°F (190°C). Lightly oil a baking dish.
- Cook pasta shells until just al dente, drain, and set aside.
- In a bowl, mix ricotta, mozzarella, Parmesan, corn, basil, egg, salt, and pepper.
- Fill each shell with the mixture and place in the baking dish over a layer of sauce.
- Spoon remaining sauce over the shells and cover with foil.
- Bake for 25 minutes, then uncover and bake another 10 minutes until bubbly and golden.
The contrast of warm marinara with the sweet crunch of corn and creamy ricotta filling makes this dish stand out from traditional baked pasta.
It’s great served with a crisp green salad and a chilled glass of Pinot Grigio.
Spicy Corn and Chorizo Penne
This bold pasta combines the heat of spicy chorizo with the mellow sweetness of fresh corn for a rich, smoky, and satisfying meal.
It’s a dish that’s packed with flavor and comes together quickly—ideal for busy summer evenings.
Ingredients:
- 12 oz penne pasta
- 1 tbsp olive oil
- 8 oz spicy chorizo sausage, crumbled
- 2 garlic cloves, minced
- 2 cups fresh or frozen corn
- 1/2 cup chopped red onion
- 1/2 tsp smoked paprika
- 1/4 cup chopped cilantro
- Salt and black pepper to taste
- Grated Manchego or Parmesan cheese for serving
Instructions:
- Cook penne in salted water until al dente. Drain and reserve 1/4 cup of pasta water.
- Heat oil in a skillet over medium heat. Add chorizo and cook until browned, about 5–7 minutes.
- Stir in garlic, onion, and corn; cook for 4 minutes until vegetables are tender.
- Add paprika, season with salt and pepper, then stir in pasta.
- Toss everything with reserved pasta water to create a light sauce.
- Garnish with chopped cilantro and cheese before serving.
This dish delivers big flavor with minimal effort.
The chorizo brings heat and depth, while corn provides a burst of sweetness—making it a memorable summer pasta perfect for meat lovers.
Lemon Corn Pesto Pasta with Arugula
This bright and fresh pasta combines homemade corn pesto with lemon, peppery arugula, and your favorite short pasta.
It’s a lighter, garden-fresh dish that’s as vibrant in flavor as it is in color.
Ingredients:
- 12 oz pasta (fusilli, farfalle, or rotini)
- 2 cups fresh corn kernels
- 1/2 cup grated Parmesan
- 1/3 cup toasted pine nuts or almonds
- 1 garlic clove
- 1/4 cup olive oil
- Zest and juice of 1 lemon
- 2 cups fresh arugula
- Salt and pepper to taste
Instructions:
- Cook pasta in salted water until al dente. Reserve 1/2 cup pasta water and drain.
- In a food processor, blend 1 1/2 cups corn, Parmesan, garlic, nuts, lemon juice, and olive oil until smooth. Season to taste.
- In a large bowl, toss cooked pasta with corn pesto, remaining corn, lemon zest, and pasta water to loosen sauce.
- Fold in arugula just before serving, allowing it to wilt slightly from the warmth of the pasta.
- Top with extra Parmesan and black pepper.
This zesty and slightly creamy pesto pasta is perfect for hot days when you crave something light yet flavorful.
The combination of sweet corn and tangy lemon gives it a refreshing twist, while arugula adds a welcome bite.
Corn and Bacon Carbonara
This playful twist on the classic carbonara incorporates sweet corn and crispy bacon, making for a rich and smoky pasta dish that feels both comforting and fresh for summer nights.
The creamy sauce balances perfectly with the crunchy bacon and sweet corn kernels.
Ingredients:
- 12 oz spaghetti
- 4 slices of bacon, chopped
- 2 cups fresh corn kernels (from 3 ears)
- 2 garlic cloves, minced
- 3 large eggs
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- Salt and black pepper to taste
Instructions:
- Cook spaghetti in salted water until al dente, reserving 1/2 cup pasta water.
- While pasta cooks, heat a large skillet over medium heat. Add bacon and cook until crispy, about 5–7 minutes.
- Add garlic to the skillet and sauté for 1 minute before stirring in the corn. Cook for an additional 3–4 minutes until the corn softens.
- In a bowl, whisk together eggs, Parmesan, salt, and pepper.
- Drain pasta and immediately toss it with the egg mixture, adding a little reserved pasta water to create a creamy sauce.
- Fold in the bacon, corn, and parsley, mixing well to combine.
- Serve with extra Parmesan and black pepper on top.
The combination of creamy eggs, crispy bacon, and sweet corn creates a mouthwatering, satisfying dish that’s perfect for a quick and indulgent meal.
It’s hearty enough to stand on its own, but a simple green salad will round it out beautifully.
Corn, Shrimp, and Pesto Pasta
Sweet corn pairs perfectly with succulent shrimp and aromatic basil pesto in this easy-to-make summer pasta.
The pesto gives the dish a punch of flavor, while the corn adds texture and sweetness to the tender shrimp.
Ingredients:
- 12 oz linguine or spaghetti
- 1 lb shrimp, peeled and deveined
- 2 tbsp olive oil
- 2 cups fresh corn kernels (from 3 ears)
- 1/2 cup pesto (store-bought or homemade)
- 1/4 cup grated Parmesan cheese
- 1 tbsp fresh lemon juice
- Salt and pepper to taste
Instructions:
- Cook pasta in salted water until al dente, reserving 1/2 cup of pasta water. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Cook shrimp for 2–3 minutes per side until pink and cooked through.
- Add corn to the skillet with the shrimp and cook for 2 minutes until heated through.
- Toss pasta with pesto, adding reserved pasta water to help create a creamy consistency.
- Mix in the shrimp and corn, then add lemon juice and Parmesan. Season with salt and pepper.
- Serve immediately, garnished with more Parmesan if desired.
This dish strikes the perfect balance between indulgent and refreshing.
The pesto gives it a fresh, herbal flavor, while the shrimp and corn provide richness and texture. It’s a summer dish that feels like a treat, yet it’s quick enough for a busy weeknight.
Grilled Corn and Avocado Pasta Salad
This cold pasta salad is ideal for a summer picnic or BBQ. Grilled corn adds smoky flavor, while creamy avocado and a tangy lemon dressing make this salad light, vibrant, and satisfying.
It’s an easy-to-make dish that can be prepped in advance and enjoyed chilled.
Ingredients:
- 12 oz pasta (farfalle or rotini works well)
- 2 ears of corn, husked
- 2 avocados, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped
- 1/2 red onion, finely chopped
- 3 tbsp olive oil
- Juice of 1 lemon
- Salt and black pepper to taste
Instructions:
- Cook pasta in salted water until al dente, drain, and cool under cold running water.
- Preheat a grill or grill pan over medium-high heat. Grill the corn, turning occasionally, until charred and cooked through, about 7–8 minutes. Let cool and then slice the kernels off the cob.
- In a large bowl, combine the pasta, grilled corn, avocado, tomatoes, cilantro, and red onion.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Pour over the pasta mixture and toss gently to coat.
- Chill in the refrigerator for at least 30 minutes before serving.
This pasta salad is perfect for hot summer days when you want something cool, fresh, and filling.
The smokiness from the grilled corn combined with the richness of avocado and the brightness of lemon and cilantro creates a dish bursting with flavors. It’s great as a side dish or a main for a light meal.
Corn and Roasted Red Pepper Pappardelle
This vibrant dish combines sweet corn with smoky roasted red peppers, creating a colorful and flavorful pasta sauce.
Pappardelle’s wide, flat noodles are perfect for absorbing the rich sauce, making this dish hearty and satisfying, yet light enough for a summer meal.
Ingredients:
- 12 oz pappardelle pasta
- 2 red bell peppers, roasted and peeled
- 2 cups fresh corn kernels (from 3 ears)
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1/2 cup vegetable or chicken broth
- 1/4 cup heavy cream
- 1/4 cup grated Parmesan
- Fresh basil for garnish
- Salt and black pepper to taste
Instructions:
- Roast the red peppers by placing them directly on a flame or in the oven until charred. Peel and discard the skin, then chop into strips.
- Cook pappardelle in salted water until al dente. Reserve 1/2 cup pasta water and drain.
- In a large skillet, heat olive oil and sauté garlic for 1 minute. Add corn and cook for 3–4 minutes until softened.
- Add roasted red peppers, broth, and cream, stirring to combine. Let simmer for 2–3 minutes to meld the flavors.
- Toss cooked pasta with the sauce, adding reserved pasta water as needed to adjust the consistency.
- Stir in Parmesan and season with salt and pepper.
- Garnish with fresh basil before serving.
This dish blends the smoky, earthy flavor of roasted peppers with sweet corn, creating a comforting yet light summer pasta.
The cream adds richness, while the fresh basil enhances the overall flavor. It’s a perfect meal for those who enjoy a hearty but refreshing pasta.
Corn and Pea Primavera Pasta
A light and fresh pasta that celebrates the best of summer vegetables.
Sweet corn, tender peas, and a delicate garlic-lemon sauce make this dish vibrant and healthy while still feeling indulgent. Perfect for a light lunch or a side dish to grilled meats.
Ingredients:
- 12 oz farfalle or penne pasta
- 1 cup fresh corn kernels (from 2 ears)
- 1/2 cup fresh peas (or frozen peas)
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1/2 cup vegetable broth
- Zest and juice of 1 lemon
- 1/4 cup grated Parmesan cheese
- Fresh basil or parsley for garnish
- Salt and black pepper to taste
Instructions:
- Cook pasta in salted water until al dente. Drain and reserve 1/4 cup pasta water.
- Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1 minute.
- Add corn and peas, cooking for about 3 minutes until just tender.
- Pour in the vegetable broth, lemon zest, and juice. Stir and cook for another 2 minutes.
- Add cooked pasta to the skillet, tossing to coat in the sauce. Add reserved pasta water if necessary to create a light, smooth sauce.
- Stir in Parmesan and season with salt and pepper.
- Garnish with fresh herbs and serve immediately.
This dish is the essence of summer in a bowl, offering the perfect balance of sweetness from the corn, the freshness of peas, and the brightness of lemon.
It’s light yet satisfying, and the addition of Parmesan gives it a creamy, comforting finish.
Sweet Corn and Pesto Orzo Salad
A great make-ahead salad that combines the freshness of corn, the richness of pesto, and the delicate texture of orzo.
This dish works beautifully as a side or a light main dish for warm-weather gatherings or picnics.
Ingredients:
- 12 oz orzo pasta
- 2 cups fresh corn kernels (from 3 ears)
- 1/4 cup pesto (store-bought or homemade)
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup feta cheese, crumbled
- 1 tbsp olive oil
- Juice of 1 lemon
- Salt and black pepper to taste
Instructions:
- Cook orzo in salted water according to package instructions. Drain and set aside to cool.
- In a large bowl, combine cooked orzo, corn, cherry tomatoes, and red onion.
- Stir in pesto, lemon juice, and olive oil. Toss everything together until evenly coated.
- Gently fold in crumbled feta and season with salt and pepper.
- Chill in the fridge for at least 30 minutes before serving.
This corn and pesto orzo salad is bursting with fresh summer flavors and can be made ahead for an easy-to-serve dish.
The combination of creamy pesto, sweet corn, and tangy feta adds depth and balance, while the orzo’s light, tender texture makes it a refreshing and satisfying option for summer meals.
Corn and Goat Cheese Ravioli in Sage Butter Sauce
A perfect dish for those who want something a little more elegant but still light and summery.
Homemade or store-bought ravioli filled with sweet corn and creamy goat cheese is paired with a simple yet flavorful sage butter sauce, making this a comforting yet sophisticated pasta dish.
Ingredients:
- 12 oz fresh ravioli (corn and goat cheese filling recommended)
- 4 tbsp butter
- 6 fresh sage leaves
- 1 cup fresh corn kernels (from 2 ears)
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions:
- Cook ravioli according to package instructions, then drain, reserving 1/2 cup pasta water.
- In a large skillet, melt butter over medium heat. Add sage leaves and cook until they become crisp and fragrant, about 2 minutes.
- Add corn kernels to the skillet and sauté for 2–3 minutes, just until warmed through.
- Add the cooked ravioli to the skillet, gently tossing to combine with the butter and corn mixture. If needed, add reserved pasta water to create a creamy sauce.
- Season with salt and pepper, then stir in grated Parmesan.
- Serve the ravioli with fresh parsley on top.
This dish is a wonderful balance of creamy, tangy goat cheese filling and the sweet, juicy corn.
The crisp sage adds a rich, aromatic layer to the dish, while the simple butter sauce allows the other flavors to shine. It’s a great choice for a special summer dinner or even a dinner party.
Corn and Cherry Tomato Spaghetti with Lemon Garlic Sauce
This fresh, light pasta combines the natural sweetness of corn with the tangy brightness of cherry tomatoes in a simple yet flavorful garlic-lemon sauce.
The spaghetti’s long strands are coated in the sauce, making every bite a refreshing burst of summer.
Ingredients:
- 12 oz spaghetti
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 2 cups fresh corn kernels (from 3 ears)
- 1 cup cherry tomatoes, halved
- Zest and juice of 1 lemon
- 1/4 cup fresh basil, chopped
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
Instructions:
- Cook spaghetti in salted water until al dente, reserving 1/4 cup of pasta water.
- In a large skillet, heat olive oil over medium heat. Add garlic and cook for 1 minute until fragrant.
- Add corn and sauté for 3–4 minutes, until slightly golden.
- Stir in cherry tomatoes and cook for another 2–3 minutes until they begin to soften.
- Add lemon zest and juice, tossing to combine. Add the cooked spaghetti, tossing to coat the pasta in the sauce. Use reserved pasta water to create a smooth consistency.
- Stir in fresh basil and Parmesan, and season with salt and pepper to taste.
- Serve immediately with extra Parmesan if desired.
This dish combines the lightness of summer vegetables with the richness of garlic and Parmesan, making it an ideal pasta for hot weather.
The lemon adds a refreshing twist, while the cherry tomatoes provide bursts of juiciness with each bite. It’s simple yet vibrant and will become a favorite summer go-to.
Corn and Avocado Cream Sauce Pasta
This rich and creamy pasta is made with a light avocado-based sauce, combining the creamy texture of ripe avocado with the sweetness of fresh corn.
It’s a cool, refreshing take on a traditional creamy pasta dish, perfect for summer.
Ingredients:
- 12 oz pasta (penne or rigatoni works well)
- 1 ripe avocado, peeled and pitted
- 1 cup fresh corn kernels (from 2 ears)
- 1/4 cup Greek yogurt or sour cream
- 2 tbsp lime juice
- 2 tbsp olive oil
- 2 garlic cloves, minced
- Salt and black pepper to taste
- Fresh cilantro for garnish
- Crumbled Cotija or feta cheese for topping (optional)
Instructions:
- Cook pasta in salted water until al dente, reserving 1/2 cup of pasta water.
- In a blender or food processor, combine avocado, Greek yogurt or sour cream, lime juice, olive oil, and garlic. Blend until smooth. Add salt and pepper to taste.
- In a skillet, heat a little olive oil over medium heat. Add corn and sauté for 3–4 minutes until tender.
- Toss cooked pasta with the avocado cream sauce, adding reserved pasta water to achieve the desired sauce consistency.
- Gently stir in the sautéed corn and mix until well combined.
- Serve topped with fresh cilantro and optional cheese for extra flavor.
This creamy, fresh pasta dish is indulgent without being overly heavy, thanks to the avocado-based sauce.
The lime and cilantro give it a bright, refreshing finish, and the corn adds a sweet crunch that complements the creamy texture. It’s a perfect summer pasta dish for when you want something rich but light and satisfying.
Corn and Zucchini Fettuccine with Lemon Basil Sauce
This light, vegetable-forward pasta dish celebrates the abundance of summer produce.
The combination of tender zucchini ribbons and sweet corn, all tossed in a zesty lemon basil sauce, makes for a refreshing yet hearty meal.
Ingredients:
- 12 oz fettuccine pasta
- 2 medium zucchinis, cut into thin ribbons or julienned
- 2 cups fresh corn kernels (from 3 ears)
- 1 tbsp olive oil
- 1 garlic clove, minced
- Zest and juice of 1 lemon
- 1/4 cup fresh basil, chopped
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
Instructions:
- Cook fettuccine in salted water until al dente. Reserve 1/2 cup pasta water and drain.
- In a large skillet, heat olive oil over medium heat. Add garlic and cook until fragrant, about 1 minute.
- Add zucchini ribbons and corn, and cook for 3–4 minutes until the vegetables are tender but still bright in color.
- Toss in cooked pasta, adding reserved pasta water to help create a light sauce.
- Stir in lemon zest, lemon juice, and chopped basil. Season with salt and pepper.
- Serve with grated Parmesan and extra basil on top.
This dish is packed with fresh, summery flavors—crisp zucchini, sweet corn, and a citrusy basil sauce.
It’s light enough to enjoy on a warm day but still feels satisfying thanks to the zucchini’s texture and the richness of Parmesan.
Corn and Spinach Stuffed Cannelloni with Tomato Sauce
Cannelloni pasta tubes are stuffed with a mixture of corn and spinach, then baked in a tangy tomato sauce.
This hearty yet refreshing pasta dish is perfect for a filling summer dinner when you want something a little more indulgent.
Ingredients:
- 12 large cannelloni tubes
- 2 cups fresh corn kernels (from 3 ears)
- 2 cups fresh spinach, wilted and chopped
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 2 cups marinara sauce
- 1 tbsp olive oil
- Fresh basil for garnish
- Salt and black pepper to taste
Instructions:
- Preheat the oven to 375°F (190°C). Lightly oil a baking dish.
- Cook the cannelloni in salted water until just al dente, then drain and set aside.
- In a mixing bowl, combine corn, spinach, ricotta, Parmesan, and egg. Season with salt and pepper.
- Stuff each cannelloni tube with the corn and spinach mixture and arrange them in the baking dish.
- Pour marinara sauce over the stuffed tubes and cover with foil.
- Bake for 25–30 minutes, then remove foil and bake for an additional 10 minutes until bubbly and golden.
- Garnish with fresh basil before serving.
This dish is a beautiful and satisfying combination of sweet corn, savory spinach, and creamy ricotta, all nestled inside tender cannelloni tubes.
The tangy tomato sauce brings everything together for a delightful and filling summer meal.
Corn, Tomato, and Pesto Capellini
A light, no-cook pasta dish featuring capellini (angel hair) pasta, fresh tomatoes, sweet corn, and basil pesto.
It’s a quick and easy summer meal that’s packed with fresh flavors, ideal for a hot day when you don’t want to heat up the kitchen.
Ingredients:
- 12 oz capellini (angel hair) pasta
- 2 cups fresh corn kernels (from 3 ears)
- 1 cup cherry tomatoes, halved
- 1/4 cup pesto (store-bought or homemade)
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh basil for garnish
- Grated Parmesan cheese for topping
Instructions:
- Cook capellini in salted water until al dente. Drain and set aside, reserving a little pasta water.
- In a large bowl, combine the corn, cherry tomatoes, and cooked pasta.
- Toss everything with pesto and olive oil, adding a bit of pasta water if needed to help coat the ingredients evenly.
- Season with salt and pepper.
- Garnish with fresh basil and top with grated Parmesan.
This simple, refreshing pasta dish is perfect for summer when you’re looking for something quick yet flavorful.
The pesto adds a rich, herbaceous element that pairs wonderfully with the sweet corn and juicy tomatoes, making this dish a delightful and light option for any occasion.
Creamy Corn and Spinach Penne Pasta
This creamy pasta dish combines the sweetness of fresh corn with the earthiness of spinach, creating a balanced and comforting meal.
The rich, velvety sauce is made with a blend of cream and Parmesan, giving it a luxurious texture while remaining light enough for a summer dinner.
Ingredients:
- 12 oz penne pasta
- 2 cups fresh corn kernels (from 3 ears)
- 2 cups fresh spinach, chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- 2 garlic cloves, minced
- Salt and black pepper to taste
- Fresh basil for garnish
Instructions:
- Cook penne in salted water until al dente, reserving 1/4 cup of pasta water.
- In a large skillet, heat olive oil over medium heat and sauté garlic for 1 minute until fragrant.
- Add corn and cook for 3–4 minutes, allowing it to caramelize slightly.
- Stir in the spinach and cook until wilted.
- Pour in the heavy cream and bring to a simmer, stirring occasionally until the sauce thickens.
- Add the cooked pasta, Parmesan, and reserved pasta water to the skillet. Toss until the pasta is evenly coated in the creamy sauce.
- Season with salt and pepper, and garnish with fresh basil.
This dish is rich, creamy, and satisfying, with the sweet corn adding a burst of flavor that perfectly balances the creamy sauce.
The spinach adds a healthy element, making it a great choice for a filling summer meal.
Corn and Bacon Alfredo
In this indulgent pasta dish, crispy bacon and sweet corn come together with a decadent Alfredo sauce, creating a comforting yet fresh take on a classic pasta.
The richness of the sauce is complemented by the smoky bacon and the sweetness of the corn, making every bite deliciously satisfying.
Ingredients:
- 12 oz fettuccine pasta
- 4 slices of bacon, chopped
- 2 cups fresh corn kernels (from 3 ears)
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/4 cup butter
- 2 garlic cloves, minced
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions:
- Cook fettuccine in salted water until al dente, reserving 1/2 cup pasta water. Drain and set aside.
- In a large skillet, cook chopped bacon over medium heat until crispy. Remove and set aside.
- In the same skillet, add butter and garlic, cooking until fragrant (about 1 minute).
- Add corn to the skillet and sauté for 3–4 minutes, allowing it to lightly caramelize.
- Pour in heavy cream and bring to a simmer. Stir in Parmesan cheese until the sauce thickens.
- Add cooked fettuccine and reserved pasta water, tossing to coat the pasta evenly in the creamy sauce.
- Stir in crispy bacon, and season with salt and pepper.
- Garnish with fresh parsley and serve.
This Corn and Bacon Alfredo is the perfect balance of creamy indulgence and the fresh, sweet pop of corn.
The crispy bacon adds an extra layer of texture and flavor, while the rich Alfredo sauce brings it all together in a truly satisfying dish.
Grilled Corn and Avocado Pappardelle
A light, refreshing pasta dish that’s perfect for summer evenings, this recipe combines grilled corn and creamy avocado with pappardelle, a wide, flat noodle.
The addition of fresh herbs and a zesty lime dressing makes this pasta both satisfying and refreshing.
Ingredients:
- 12 oz pappardelle pasta
- 2 ears of corn, grilled and kernels removed
- 1 ripe avocado, diced
- 1/4 cup fresh cilantro, chopped
- 1 tbsp olive oil
- Juice of 1 lime
- 1/4 cup crumbled feta cheese
- Salt and black pepper to taste
Instructions:
- Cook pappardelle in salted water until al dente, reserving 1/4 cup pasta water. Drain and set aside.
- Grill the corn over medium-high heat until charred, about 7–8 minutes. Let cool before removing the kernels from the cob.
- In a large bowl, combine cooked pasta, grilled corn, avocado, and cilantro.
- Drizzle with olive oil and lime juice, tossing gently to combine.
- Season with salt and pepper to taste.
- Serve topped with crumbled feta for added richness and flavor.
This dish is an absolute delight, combining creamy avocado with the smoky sweetness of grilled corn.
The pappardelle’s wide, flat strands are perfect for soaking up the light dressing, while the feta adds a salty, tangy finish. It’s a perfect choice for a light yet filling summer pasta meal.
Sweet Corn and Ricotta Stuffed Shells with Garlic Herb Sauce
Large pasta shells are filled with a creamy mixture of sweet corn and ricotta, then baked in a fragrant garlic herb sauce.
The combination of the corn’s natural sweetness and the creamy ricotta filling makes this a hearty yet light summer dinner.
Ingredients:
- 12 oz jumbo pasta shells
- 2 cups fresh corn kernels (from 3 ears)
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 2 tbsp fresh basil, chopped
- 2 cups marinara sauce
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 tsp dried oregano
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions:
- Cook the pasta shells in salted water until al dente. Drain and set aside.
- In a large bowl, combine corn, ricotta, Parmesan, and basil. Season with salt and pepper.
- Stuff each pasta shell with the corn and ricotta mixture.
- In a skillet, heat olive oil over medium heat and sauté garlic for 1 minute. Add oregano and marinara sauce, then bring to a simmer.
- Spread a small amount of sauce in a baking dish, then arrange the stuffed shells on top. Pour the remaining sauce over the shells.
- Cover the dish with foil and bake at 375°F (190°C) for 20 minutes. Remove foil and bake for an additional 10 minutes to lightly brown the top.
- Garnish with fresh parsley and serve.
This dish combines the rich, creamy filling of ricotta and corn with a zesty, herb-infused marinara sauce.
The stuffed shells are perfect for a family dinner, and the corn adds a touch of sweetness to balance the savory sauce.
Corn and Shrimp Scampi Pasta
A vibrant, light take on the classic shrimp scampi, this pasta uses sweet corn to complement the garlic butter sauce, creating a fresh, delicious meal that’s perfect for summer.
The sweetness of the corn enhances the savory shrimp, making this dish flavorful and satisfying.
Ingredients:
- 12 oz linguine pasta
- 1 lb shrimp, peeled and deveined
- 2 cups fresh corn kernels (from 3 ears)
- 4 tbsp butter
- 3 garlic cloves, minced
- 1/2 cup dry white wine
- Juice and zest of 1 lemon
- 1/4 cup fresh parsley, chopped
- Salt and black pepper to taste
Instructions:
- Cook linguine in salted water until al dente, reserving 1/4 cup pasta water. Drain and set aside.
- In a large skillet, melt butter over medium heat. Add garlic and cook until fragrant, about 1 minute.
- Add shrimp to the skillet and cook for 2–3 minutes on each side until pink and opaque. Remove shrimp from the skillet and set aside.
- Add corn to the skillet and sauté for 3–4 minutes until lightly browned.
- Pour in white wine, lemon juice, and zest, bringing the sauce to a simmer for 2 minutes.
- Add cooked pasta to the skillet, tossing to coat with the sauce. Add shrimp back to the pan, tossing gently to combine.
- Season with salt and pepper, and garnish with fresh parsley before serving.
This Corn and Shrimp Scampi Pasta is bursting with fresh flavors, from the buttery shrimp to the sweet corn, all enhanced by a zesty lemon garlic sauce.
It’s the perfect summer pasta dish to enjoy on a warm evening with friends or family.
Corn and Sun-Dried Tomato Orzo Salad
This refreshing orzo salad is packed with sweet corn, tangy sun-dried tomatoes, and fresh herbs, all tossed in a light lemon dressing.
It’s an easy-to-make, make-ahead dish that’s perfect for summer gatherings, picnics, or as a side to grilled meats.
Ingredients:
- 12 oz orzo pasta
- 2 cups fresh corn kernels (from 3 ears)
- 1/2 cup sun-dried tomatoes, chopped
- 1/4 cup red onion, finely diced
- 1/4 cup fresh basil, chopped
- 2 tbsp olive oil
- Juice and zest of 1 lemon
- 1/4 cup feta cheese, crumbled
- Salt and black pepper to taste
Instructions:
- Cook orzo in salted water until al dente. Drain and set aside to cool.
- In a large bowl, combine the cooked orzo, corn, sun-dried tomatoes, red onion, and basil.
- Drizzle with olive oil and lemon juice, then toss gently to combine.
- Add lemon zest and crumbled feta, and season with salt and pepper.
- Chill the salad in the fridge for at least 30 minutes before serving to allow the flavors to meld.
This Corn and Sun-Dried Tomato Orzo Salad is a colorful and flavorful dish that’s as light as it is filling.
The sweetness of the corn complements the tangy sun-dried tomatoes, while the feta adds a creamy, salty finish. It’s the perfect dish for a summer picnic or potluck.
