30-Minute Creamy Corn Pasta
A rich, creamy pasta made entirely with creamed corn, butter, Parmesan, and fresh herbs. Naturally sweet, fiber-packed, and quick to make, this Corn Pasta is perfect for easy weeknight dinners or meal prep.
Equipment
- Large pot, 5.5-quart or bigger
- Large pan or sauté pan
- Blender
- colander
- measuring cup
- Knife and cutting board
- spatula
Ingredients
- 4 cups medium shell pasta uncooked
- 4 tablespoons unsalted butter divided
- 1 bunch green onions use whites and light green parts
- 1 tablespoon minced garlic
- 1 14.75-ounce can cream-style sweet corn
- 1 ½ cups frozen corn
- ½ cup finely grated Parmesan cheese
- ½ cup fresh basil torn (or parsley as substitute)
- Salt and black pepper to taste
- Red pepper flakes optional, for garnish
Instructions
- Prepare the Pasta Water: Fill a large pot (at least 5.5 quarts) with water and set it over high heat. Add a generous pinch of salt—about 1 tablespoon for full flavor. This will season the pasta as it cooks. Place a colander in the sink and leave a measuring cup inside it so you remember to reserve some pasta water later. Bring the water to a rolling boil.
- Cook the Pasta: Once the water is boiling, add 4 cups of medium shell pasta. Stir gently to prevent sticking. Cook according to the package directions, but reduce the cooking time by one minute to ensure the pasta is slightly firm (al dente). Before draining, carefully scoop out 1 cup of the starchy pasta water and set it aside in the measuring cup. Drain the pasta in the colander but do not rinse, as the starch helps the sauce cling to the shells.
- Slice the Green Onions: While the pasta is cooking, rinse and trim the green onions. Slice the whites and light green parts thinly, about ½ cup. The dark green tops can be saved for garnish or another recipe. Properly slicing the onions ensures they cook evenly and release their natural sweetness without overpowering the sauce.
- Sauté the Onions: Place 1 tablespoon of unsalted butter into a large sauté pan or pot and heat over medium heat. Once the butter melts, add the sliced green onions along with a pinch of salt and pepper. Stir frequently and cook for about 3 minutes until softened and fragrant. The onions should become translucent and aromatic, creating a flavorful base for the sauce.
- Add Garlic: Add 1 tablespoon of minced garlic to the pan with the onions. Stir constantly for about 30 seconds, just until fragrant. Garlic cooks quickly, so be careful not to let it brown, which can make the flavor bitter.
- Incorporate Pasta Water: Pour in ¼ cup of the reserved pasta water to the onion-garlic mixture. This will help loosen the ingredients and start forming the sauce base. Stir thoroughly to combine, scraping any flavorful bits off the bottom of the pan.
- Blend the Creamed Corn: Add the entire can of cream-style sweet corn to the pan. Simmer the mixture for 3–5 minutes over medium heat, stirring frequently to prevent sticking. Then, carefully transfer the mixture to a blender. Blend until completely smooth, about 1–2 minutes on high. If needed, add a little extra pasta water to achieve a thick but pourable texture. Use caution when blending hot liquids—cover the blender lid with a folded towel to reduce pressure and prevent splattering.
- Cook the Frozen Corn: While blending, return the empty sauté pan to medium-high heat. Add the remaining 3 tablespoons of butter and allow it to melt. Stir in the 1 ½ cups of frozen corn, cooking for about 1 minute. The butter will coat the corn, and the pan’s heat will slightly caramelize the kernels, adding natural sweetness and depth of flavor.
- Combine Blended Sauce and Corn: Pour the blended creamed corn mixture into the pan with the cooked frozen corn. Stir well to combine, reduce the heat to medium, and let it simmer for a few minutes to allow the flavors to meld. The mixture should be creamy, smooth, and fragrant.
- Add Pasta to Sauce: Gently add the drained pasta to the sauce. Pour in ¼ cup of the reserved pasta water and toss vigorously to coat each shell with the creamy sauce. Gradually sprinkle in the Parmesan cheese, 2 tablespoons at a time, tossing between additions. Continue to cook and stir for 1–2 minutes, adding a bit more pasta water if the sauce is too thick.
- Season and Add Herbs: Taste the pasta and adjust seasoning with salt and pepper as needed. Add the torn basil (or parsley if using) and fold it gently into the pasta. The herbs will add freshness, aroma, and visual appeal to the dish.
- Plate and Garnish: Serve the Corn Pasta immediately on warm plates. Garnish with extra Parmesan, additional basil, and a pinch of red pepper flakes for a subtle kick, if desired. Enjoy the creamy, flavorful pasta while it’s warm for the best experience.
Notes
- Creamed Corn Matters: Cream-style corn is the secret to the silky, naturally sweet sauce. It contains both pureed and whole kernels for a smooth yet textured finish. Using fresh corn can work, but you’ll need to blend half of it to mimic the creamed texture.
- Pasta Water Magic: Reserving pasta water is essential—it helps emulsify the sauce and ensures every shell is coated evenly. Start with a quarter cup and add more if the sauce feels thick.
- Parmesan Choice: Always use freshly grated Parmesan from a block. Pre-grated or canned versions can be too salty and won’t melt as seamlessly.
- Herb Swaps: Basil provides brightness and fragrance, but if you prefer, Italian parsley or chives can add a fresh, mild flavor that complements the corn.
- Spice Optional: Red pepper flakes are optional but recommended for a subtle kick. Adjust to taste or leave out for a kid-friendly version.
