Creamy Garlic Butter Corn Pasta with Sweet Corn Flavor
This Garlic Butter Corn Pasta is a delightful fusion of Italian flavors and sweet corn, perfect for a comforting meal.
Equipment
- 1 Large pot
- 1 Skillet
- 1 Colander
Ingredients
Main Ingredients
- 12 oz pasta of choice penne or fusilli recommended
- 2 cups fresh corn kernels
Garlic Butter Sauce
- 1/2 cup unsalted butter
- 3 cloves garlic minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Optional Add-ons
- 1/4 cup crispy bacon bits
- 2 tbsp chopped fresh parsley
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, following package instructions. Drain and set aside.
- While the pasta cooks, shuck the fresh corn and remove the kernels. Set aside.
Make the Sauce
- In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté until fragrant, about 1-2 minutes.
- Pour in the heavy cream, stirring constantly, until the mixture begins to simmer.
- Stir in the grated Parmesan cheese until it melts into the sauce, creating a thick, creamy consistency. Season with salt and pepper to taste.
Combine and Serve
- Add the cooked pasta and corn kernels to the sauce. Toss to ensure all ingredients are well combined and coated with the sauce.
- Garnish with crispy bacon bits and fresh parsley, if desired. Serve immediately for the best flavor.
Storage
- Place any leftovers in an airtight container and refrigerate for up to 3 days.
Notes
Pro Tips: Use fresh corn for the best flavor. Ingredient Substitutions: Substitute heavy cream with half-and-half for a lighter sauce. How to Serve: Serve immediately with a side salad. Storage & Freshness: Keeps well in the fridge for up to 3 days. Make-Ahead Tips: Prepare the sauce in advance and store in the refrigerator until ready to use.