Delicious Creamed Corn Pasta Recipe
This creamy corn pasta combines the sweetness of corn with rich cheese for a delightful Italian-American fusion.
Equipment
- 1 Large pot for cooking pasta
- 1 Large skillet for sauce preparation
- 1 blender optional, for smooth sauce
Ingredients
Main Ingredients
- 12 oz spaghetti or linguine
- 2 cups fresh or frozen corn kernels
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tbsp unsalted butter
- 2 cloves garlic minced
- Salt and pepper to taste
Optional Additions
- 1/4 cup fresh basil chopped
- 1/4 tsp red pepper flakes
- 1 tsp lemon zest
Instructions
Preparation
- In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté until fragrant, about 1 minute. Stir in the corn kernels and cook for 5 minutes, allowing them to soften.
- Pour in the heavy cream and add the Parmesan cheese. Stir continuously until the cheese melts and the sauce thickens. Season with salt and pepper to taste.
- For a smoother sauce, transfer half of the mixture to a blender and blend until smooth. Return it to the skillet and mix well.
- Meanwhile, cook the pasta in a large pot of boiling salted water according to package instructions until al dente. Drain the pasta, reserving 1 cup of pasta water.
- Add the cooked pasta to the skillet with the sauce. Toss to coat the pasta evenly, adding reserved pasta water as needed to achieve desired consistency.
Serving
- Serve the pasta hot, garnished with chopped basil and a sprinkle of red pepper flakes and lemon zest if desired.
Storage
- Allow the pasta to cool completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of cream to refresh the sauce.
Notes
Pro Tips: Use freshly grated Parmesan for best results.
Ingredient Substitutions: Swap heavy cream with half-and-half for a lighter version.
How to Serve: Pair with a green salad for a balanced meal.
Storage & Freshness: Best consumed within 3 days of preparation.
Make-Ahead Tips: Prepare the sauce a day in advance and store in the refrigerator.
Ingredient Substitutions: Swap heavy cream with half-and-half for a lighter version.
How to Serve: Pair with a green salad for a balanced meal.
Storage & Freshness: Best consumed within 3 days of preparation.
Make-Ahead Tips: Prepare the sauce a day in advance and store in the refrigerator.