Creamy Sweet Corn Pasta
A delightful pasta dish that combines the sweetness of fresh corn with a rich, creamy sauce for a perfect summer meal.
Equipment
- 1 Large pot for boiling pasta
- 1 Skillet for sauce
- 1 Knife for chopping
Ingredients
Main Ingredients
- 2 ears fresh corn
- 12 oz pasta of choice
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tbsp butter
- 2 cloves garlic minced
- Salt and pepper to taste
- Fresh basil or parsley chopped
Instructions
Preparation
- Shuck the corn and remove the kernels using a sharp knife. Set aside.
Cook Pasta
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
Make Sauce
- In a large skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Stir in the corn kernels and cook for 3-4 minutes until they are tender.
- Reduce heat to low and pour in the heavy cream. Add Parmesan cheese and stir until the cheese melts and the sauce thickens.
- Add the cooked pasta to the skillet and toss to coat the pasta evenly with the sauce. Adjust seasoning with salt and pepper.
Serve
- Garnish with chopped fresh basil or parsley before serving. Enjoy!
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of cream to restore creaminess.
Notes
Pro Tips: Use fresh corn for the best flavor. Ingredient Substitutions: You can use frozen corn if fresh is unavailable. How to Serve: Best served immediately after cooking. Storage & Freshness: Store in an airtight container in the fridge. Make-Ahead Tips: Prepare the corn and sauce in advance and combine with freshly cooked pasta when ready to serve.