Corn Pasta is ridiculously creamy without using any cream or milk. The secret is creamed corn! It’s secretly healthy and straightforward to make year-round with canned or frozen corn.
author’s note
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
| Ingredient | Tips & Swaps |
|---|---|
| Pasta shells | Cook 1 minute less than the package for reliable firmness. No shells? Farfalle and penne both work great. |
| Creamed corn | This is the magic. No cream needed, just blend it smooth. |
| Frozen corn | Adds texture and little pops of sweetness. |
| Green onions | Use the whites for cooking, save greens for finish. |
| Parmesan cheese | Freshly grate for best melt and flavor. |
| Fresh basil | Brightens everything. Swap for parsley if needed. |
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 straightforward 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.
chelsea’s recipe tip
My Top Tips For Success
- Blend well: Use a strong blender for a smooth, creamy sauce.
- Tear basil: I learned this while making bruschetta in an Italian cooking class—tear, don’t cut! It helps the basil stay fresh and green.
- Salt pasta water: This is your only chance to season the pasta, so don’t skip it.
More Favorite Corn Recipes:
Soups And Stews
Corn Chowder Recipe
Salads
Quinoa Corn Salad
Side Dishes
The Best Creamed Corn EVER!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 keep nearby. Then, instead of adding butter to sauté the green onions, sauté them in the leftover bacon grease instead! Top pasta with the keep nearby 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.
