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Quick Creamy Corn Pasta Ready in 20 Minutes

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A quick and creamy corn pasta that comes together in just 20 minutes, perfect for busy weeknights. The secret is blending some of the corn with cream to create a silky, luscious sauce without needing a roux or heavy cream.

Ingredients

Scale
  • 8 oz (225g) pasta (short shapes like fusilli, penne, or farfalle)
  • 3 cups (450g) frozen corn, thawed slightly
  • 1/2 cup (120ml) heavy cream
  • 2 tablespoons (28g) unsalted butter
  • 3 cloves garlic, minced
  • 1/2 cup (50g) grated Parmesan cheese
  • Salt and black pepper to taste
  • Fresh parsley or basil for garnish (optional)
  • Red pepper flakes (optional)

Instructions

  1. Bring a large pot of salted water to a rolling boil. Add 8 oz (225g) of pasta and cook according to package directions until al dente. Reserve 1 cup (240ml) of pasta water before draining, then drain the pasta. Do not rinse.
  2. While the pasta cooks, melt 1 tablespoon of butter in a large skillet over medium heat. Add 2 cups (300g) of the frozen corn (thawed slightly) and cook for 3-4 minutes, stirring occasionally, until lightly golden and starting to char in spots.
  3. In a blender, combine the remaining 1 cup (150g) of corn with 1/2 cup (120ml) heavy cream. Blend until completely smooth, about 30 seconds. Set aside.
  4. Push the sautéed corn to one side of the skillet. Add the remaining 1 tablespoon of butter and the minced garlic. Cook for 30 seconds until fragrant, then stir everything together.
  5. Pour the blended corn-cream mixture into the skillet. Stir well and let it simmer for 2 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust.
  6. Add the drained pasta directly into the skillet with the sauce. Toss well to coat. If the sauce seems too thick, add reserved pasta water a splash at a time until desired consistency.
  7. Remove the skillet from heat. Stir in 1/2 cup (50g) grated Parmesan cheese until melted and glossy.
  8. Divide into bowls. Garnish with fresh parsley or basil, a pinch of red pepper flakes, and extra Parmesan if desired. Serve immediately.

Notes

For best results, use frozen corn rather than canned. If using fresh corn (about 4 ears), cut kernels off the cob and scrape the cob with the back of a knife to release the ‘milk’ for extra sweetness. Reserve more pasta water than you think you need—it’s perfect for adjusting sauce consistency. The sauce will thicken as it cools, so serve immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat with a splash of milk or pasta water.

Nutrition

Keywords: creamy corn pasta, quick pasta, weeknight dinner, 20 minute meal, corn pasta, easy pasta recipe

Find it online: https://chloeplate.com/quick-creamy-corn-pasta-ready-in-20-minutes/