Corn Pasta is ridiculously creamy—without any cream or milk. The secret? Creamed corn! It’s secretly healthy and easy to make year-round with canned or frozen corn.
If you love sweet corn, don’t miss my popular Mexican Street Corn Pasta Salad.
My Latest Pasta Obsession!
This Corn Pasta with basil is based on a recipe by Melissa Clark’s that uses fresh corn and pasta water to make the sauce. Since fresh corn is only around for a short time, I made my own version using canned creamed corn for the sauce and frozen corn for texture.
After trying a few mixes, I came up with this creamy pasta that I can’t stop making. My kids love it, and my husband was shocked there’s no cream or milk. I’m all about the corn + basil flavor, the smooth sauce, and how simple it is to make. (I even made another version—check out the Vegetable Pasta too!)
Ingredients
- Pasta Shells: Cook 1 minute less than the package for perfect firmness. No shells? Farfalle and penne both work great.
- Unsalted Butter: Use unsalted to keep the salt level just right.
- Green Onions: Save the green parts of the onion for another dish or use as a garnish.
- Minced Garlic: Cook just until you smell it to avoid bitterness.
- Creamed Corn and Frozen Corn: Creamed corn is the secret ingredient to making this sauce creamy.
- Parmesan Cheese: Grate fresh from a block for the best melting and taste.
- Fresh Basil: You can use flat-leaf parsley instead if you like.
How To Make Corn Pasta
Boil pasta in salted water.
At the same time, cook green onions and garlic, then mix with creamed corn and a small amount of pasta water to make a smooth sauce—no heavy cream needed.
Cook frozen corn, add the sauce, then mix with hot pasta and a bit more pasta water to bring it all together. Add Parmesan—sweet corn, pasta, and cheese is so good.
Quick Tip
A lot of pasta recipes call for “reserved pasta water” which simply means you’ll pull water out from the pot where the pasta is boiling in. Yes, pasta water looks a bit less than appetizing, but it’s filled with leftover starch from the boiling pasta and plenty of salt — just what we need for this Corn Pasta recipe!
What Is Creamed Corn?
Creamed corn (or cream-style corn) is a canned food with no real cream—just blended and whole corn kernels stirred together.
Another good thing? You don’t need fresh corn. Canned or frozen both work and still give great flavor!
Quick Tip
I use creamed corn in this popular Chicken Corn Chowder and Thanksgiving-favorite Corn Casserole!
Corn Pasta Toppings
- Fresh basil: It’s not as easy to find in winter, but I can usually grab a small container or plant at the store. It adds great flavor—Corn Pasta isn’t just for summer!
- Red pepper flakes: Like some heat? Sprinkle a little on each bowl.
- Extra Parmesan: I shred a bit on top with a fine grater—it melts in and gives the cheese a great feel.
Recipe Tips
- Blend the sauce well: To get that smooth and creamy feel (like there’s cream in it!), blend really well in a strong blender.
- Tear the basil: I learned this while making bruschetta in an Italian cooking class—tear, don’t cut! It helps the basil stay fresh and green. Just tear small pieces and add to the pasta.
- Salt the pasta water: This is the only time to flavor the pasta—very important! It makes a big difference in how the whole dish tastes.
Variations
Corn Pasta Variations
- Creamy corn pasta with bacon and scallions: Finely chop 4-6 slices of bacon and cook it first. Remove the bacon with a slotted spoon and set aside. Then, instead of adding butter to sauté the green onions, sauté them in the leftover bacon grease instead! Top pasta with the set aside bacon and voila!
- Pasta with sweet corn, tomatoes, and basil: if you’d like to add some tomatoes, sauté some cherry tomatoes with the frozen corn.
- Swap the pasta: Feel free to use a different pasta shape; try penne, rotini, fusilli, or farfalle.
- Vegan corn pasta: Use vegan butter and leave out the Parmesan. You may need some extra spices and salt to make up for the lack of cheese.
More Favorite Corn Recipes:
- Corn Chowder with bacon and potatoes
- Quinoa Corn Salad with a chipotle-lime dressing
- Black Bean Corn Avocado Salad with a chili-lime vinaigrette
- Corn Salad with tomatoes and avocado
- Corn Chowder Pot Pie with a puff pastry crust topping
Corn pasta
Ingredients
- Salt and pepper
- 4 cups medium shells pasta uncooked
- 4 tablespoons unsalted butter divided
- 1 bunch green onions
- 1 tablespoon minced garlic
- 1 (14.75-ounce) can cream style sweet corn see note 1
- 1-1/2 cups frozen corn
- 1/2 cup finely grated Parmesan cheese see note 2
- 1/2 cup torn basil or more to taste, see note 3
- Red pepper flakes optional
Instructions
- Set a large colander in the sink with a glass mug or liquid measuring cup in the center of the colander (so you don’t forget to reserve some pasta water before draining the pasta!). Bring a large pot (5.5-quart or bigger) of water to boil. Once boiling, generously salt the water (I add 1 tablespoon fine sea salt). Return to a boil, then add the shells. Cook according to package directions, subtracting 1 minute. Before draining, remove 1 cup of pasta water, then drain. Do not rinse.
- Meanwhile, thinly slice the green onions—just the whites and light green parts (about 1/2 cup). Discard or save the dark green parts for another recipe. Add 1 tablespoon of the butter to a large pot or sauté pan over medium heat. Once melted, add sliced green onions and a pinch of salt and pepper. Cook, stirring frequently, for about 3 minutes. Add garlic and stir until fragrant, 30 seconds. Add 1/4 cup reserved pasta water. (Just dip a measuring cup into the pot if the pasta is still boiling.) Stir. Add the can of creamed corn and mix.
- Simmer for 3–5 minutes, stirring frequently. Use a spatula to scrape every bit of the mixture from the pot to a blender. Blend mixture (see note 4) until very smooth (about 1–2 minutes on high), adding a little extra water if needed to get a thick but pourable texture.
- While the mixture is blending, return the skillet to medium-high heat. Add remaining 3 tablespoons butter and melt. Once melted, add in frozen corn and cook for 1 minute. Add in the blended corn mixture and mix. Reduce heat to medium and simmer to combine flavors until pasta is done cooking.
- Add drained pasta and 1/4 cup of the reserved pasta water and toss vigorously to coat. While tossing, gradually add in the Parmesan, adding 2 tablespoons at a time. Toss and cook for 1 minute; add a little more of the pasta water if the mixture seems too thick. Continue to toss until sauce is thick and coats the pasta nicely. Taste and add additional salt and pepper to taste (I typically add 1/2 up to 1 teaspoon pepper and another pinch of salt). Mix in the herbs and serve.
- Serve plates, garnishing with additional basil and Parmesan if desired and a sprinkle of red pepper flakes if using. Enjoy immediately!
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi! How much salt do you suggest to put in the pasta water?
1 tablespoon
As your sister, I have another favorite recipe!! This has become a staple in our house! Thanks chelsea!
I am thrilled you’re loving this Corn Pasta! Thanks Callie! 🙂
It’s your sister! I can’t believe how creamy this was! It was amazing!!
So glad you enjoyed this Corn Pasta! Thanks Heather! 🙂