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Creamy Corn Pasta with Parmesan and Basil Recipe

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This Creamy Corn Pasta with Parmesan and Basil is a delightful, comforting dish that combines the sweetness of charred or sautéed corn with a rich, velvety Parmesan cream sauce. Enhanced with garlic, a hint of lemon, and fresh basil, it offers a perfect balance of flavors and textures, ideal for a quick yet impressive meal in just 30 minutes.

  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Ingredients

Pasta and Corn

  • 200 grams dried pasta (or 300 grams fresh pasta)
  • 1 to 1¼ cups corn kernels (from 2 ears)

Sauce

  • 1 tablespoon olive oil or butter
  • 2–3 garlic cloves, finely minced
  • ¼ teaspoon red pepper flakes (optional)
  • ¾ cup heavy cream
  • 40 grams finely grated Parmesan cheese
  • ½ teaspoon black pepper
  • 1 tablespoon fresh lemon juice
  • Salt to taste

Garnish

  • Handful torn fresh basil leaves

Instructions

  1. Cook the pasta: Bring a large pot of well-salted water to a boil. Add the pasta and cook according to package instructions, undercooking dried pasta by about a minute to allow it to finish cooking in the sauce. Reserve one cup of the pasta water before draining the pasta.
  2. Prepare the corn: If using fresh ears, char them on a BBQ grill or in a very hot pan over high heat for 8-10 minutes, turning occasionally until the kernels are blistered and lightly charred. Allow them to rest briefly to develop color, then slice off the kernels. Alternatively, if not charring, slice kernels off the cob and sauté them in 1 tablespoon of butter over medium heat for 4-5 minutes until tender and sweet. Set corn aside.
  3. Make the sauce: In a large frying pan, melt the butter or heat the olive oil over medium heat. Add the minced garlic and red pepper flakes if using, cooking gently for about 1 minute until fragrant but not browned.
  4. Add cream and cheese: Pour in the heavy cream and bring to a very gentle simmer, lowering heat to prevent boiling. Add the Parmesan cheese in 2-3 additions, stirring well and allowing it to melt between additions, resulting in a smooth and creamy sauce.
  5. Combine pasta and corn: Add the cooked pasta, prepared corn kernels, black pepper, and ¼ cup of the reserved pasta water to the sauce. Toss well to combine.
  6. Finish cooking: Let the mixture gently bubble for 1-2 minutes so the pasta finishes cooking and the sauce thickens slightly.
  7. Season and serve: Stir in the fresh lemon juice and taste for seasoning, adding salt if needed. If the sauce is too thick, add a bit more pasta water to loosen it, as it will thicken further off the heat. Serve the pasta topped with extra Parmesan cheese and torn fresh basil leaves.

Notes

  • Charring the corn adds a smoky depth of flavor, but sautéed corn works well for a sweeter, fresher taste.
  • Under-cooking the pasta slightly before finishing it in the sauce ensures a perfect al dente texture.
  • Adjust the amount of pasta water added to control sauce consistency; keep it slightly loose in the pan to prevent over-thickening.
  • Red pepper flakes are optional and can be omitted for a milder dish.
  • Use fresh Parmesan cheese for the best melting and flavor results.

Find it online: https://allcookedup.com/creamy-corn-pasta-with-parmesan-and-basil-recipe/