Creamy Corn Pasta
This creamy corn pasta combines sweet corn with a rich, velvety sauce, offering a delightful twist on classic Italian-American flavors.
Equipment
- 1 Large pot for boiling pasta
- 1 Skillet for making sauce
- 1 strainer for draining pasta
Ingredients
Main Ingredients
- 12 oz pasta rigatoni or shells
- 2 cups fresh corn kernels
- 1 cup heavy cream
- 1 cup grated parmesan cheese
- 2 tbsp unsalted butter
- 3 cloves garlic minced
- Salt and pepper to taste
Optional Add-ins
- 1/2 cup cooked bacon crumbled
- 1/2 tsp red pepper flakes
- 1/4 cup fresh basil chopped
Instructions
Preparation
- Cook the pasta in a large pot of boiling salted water until al dente. Drain and set aside.
- In a skillet, melt 1 tablespoon of butter over medium heat. Add the corn kernels and sauté until tender and slightly golden, about 5 minutes.
- Add the remaining tablespoon of butter to the skillet. Stir in the minced garlic and cook until fragrant, about 1 minute.
- Pour in the heavy cream and bring to a simmer. Cook for 2-3 minutes until slightly thickened.
- Stir in the grated parmesan cheese until fully melted and the sauce is creamy. Season with salt and pepper to taste.
- Add the cooked pasta to the skillet with the sauce and corn. Toss until well combined and heated through.
- Transfer to serving plates, garnish with additional parmesan and fresh basil if using.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop, adding a splash of milk to maintain creaminess.
Notes
Pro Tips: Use full-fat dairy for the best creamy texture. Ingredient Substitutions: Try half-and-half for a lighter sauce. How to Serve: Garnish with fresh herbs for added flavor. Storage & Freshness: Keep in an airtight container in the fridge. Make-Ahead Tips: Prepare the sauce up to 2 days in advance and store separately.