Published:
Oct 11th 2024
by 
Last updated: Dec 22nd 2024
Looking for a quick and satisfying dinner option? This Corn Pasta is the perfect choice! Ready in just 30 minutes, it’s made with fresh sweet corn, aromatic basil, garlic, shallots, and a creamy Parmesan sauce with a zesty hint of lemon.
The combination of rich flavors and simple ingredients makes this pasta dish irresistibly delicious. Pair it with homemade garlic bread for an even more flavorful experience. Whether it's a busy weeknight or a casual weekend dinner, this creamy corn pasta will become a new favorite!
This Corn Pasta recipe is a delicious fusion of creamy and fresh flavors, with the sweetness of corn complemented by the richness of Parmesan and the zest of lemon juice. It’s quick to make, ready in just 30 minutes, and the perfect dish for a satisfying weeknight meal. Plus, it's a great way to incorporate vegetables into a comfort food classic!
- Use fresh corn for the best flavor, but frozen corn can be a convenient substitute.
- Be careful not to overcook the pasta—cook until al dente to ensure it holds up to the creamy sauce.
- For a deeper flavor, lightly toast the corn before adding it to the sauce.
Serve this Corn Pasta with a side of garlic bread or a light green salad to balance out the richness of the dish. For a fancier meal, pair it with a crisp white wine like Sauvignon Blanc.
- Swap fettuccine for any pasta you have on hand, such as spaghetti or linguine.
- Substitute heavy cream with half-and-half for a lighter option.
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Add grilled chicken or shrimp to make it a heartier meal.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat, adding a splash of chicken broth or cream to loosen the sauce.
- Fettuccine pasta – The base of the dish, providing a tender texture to soak up the creamy sauce.
- Olive oil – Helps sauté the shallots and garlic for a rich flavor.
- Shallot & garlic – Essential aromatics that bring depth to the sauce.
- Herbs de Province – Adds a floral note and enhances the overall flavor profile.
- Fresh basil – Brings a bright, fresh finish to the dish.
- Low-sodium chicken broth – Thins the sauce while adding savory depth.
- Lemon juice – Cuts through the richness and adds a zesty freshness.
- Heavy whipping cream – The heart of the creamy sauce.
- Parmesan cheese – Adds a salty, umami richness that thickens the sauce.
- Fresh corn – Sweet and tender, it’s the star of this dish.
- Kosher salt & black pepper – For seasoning.
- Crushed red pepper flakes – Adds a hint of spice for a subtle kick.
What is corn pasta made of?
Corn pasta is made with Fettuccine pasta, olive oil, shallot, garlic, herbs de Province, basil, chicken broth, lemon juice, heavy whipping cream, corn, Parmesan cheese, kosher salt, black pepper, and crushed red pepper flakes.
Does corn go with spaghetti?
Yes, corn goes with spaghetti. However, it may be best to use a creamy white sauce instead of a red sauce.
Does corn pasta have carbs?
Yes, corn pasta has carbs. Each serving of corn pasta has 55 grams of carbs.
Is corn pasta keto friendly?
Corn pasta is not keto-friendly. It contains corn and wheat pasta, which are rich in carbohydrates.
Can I use frozen corn instead of fresh corn in Corn Pasta?
Yes, you can substitute frozen corn for fresh corn. Just make sure to thaw it before adding it to the dish for the best results.
How to Make Corn Pasta
To make this delightful Corn Pasta, start by cooking fettuccine in a pot of salted boiling water until al dente. Drain and set aside. In a large skillet, heat olive oil over medium-low heat, then sauté shallots, garlic, and herbs de Provence. Add the chicken broth and lemon juice, letting the mixture simmer for a minute. Stir in heavy cream and Parmesan until smooth, then add the corn. Toss in the cooked fettuccine, season with salt, pepper, and red pepper flakes, and heat through. Garnish with fresh basil, and your Corn Pasta is ready to serve!
Time & Serves
Ingredients
8 ounces Fettuccine pasta
2 tablespoons Olive Oil
1 Shallot, minced
2 cloves Garlic, minced
1/4 teaspoon Herbs de Province
1/4 cup fresh Basil, chopped, divided
1/2 cup low-sodium Chicken broth
1 tablespoon Lemon juice
1/2 cup Heavy whipping cream
1/2 cup fresh grated Parmesan cheese
1 1/2 cups fresh Corn
1 teaspoon Kosher salt
1/2 teaspoon Black pepper
1/2 teaspoon Crushed Red pepper flakes
Instructions
Cook the Fettuccine pasta using the package instructions in a pot of salted boiling water until al dente. Drain the Fettuccine pasta in a colander and set it aside.
Place the olive oil in a large deep skillet and set it over medium-low heat. Add the shallot, garlic, herbs de Province, and 2 tablespoons of basil and cook it for 1–2 minutes.
Add the low-sodium chicken broth and lemon juice and let it cook for 1 minute.
Next, add the heavy cream and Parmesan cheese to the skillet and whisk until combined. Add the corn and stir to combine. Cook it for 2–3 minutes until the sauce thickens.
Add the Fettuccine pasta, salt, black pepper, and crushed red pepper flakes and cook it for another 1–2 minutes until everything is heated through.
Remove the corn pasta from the heat. Divide it between 4 bowls and garnish it with the remaining basil.
Subscribe to our newsletter for the latest recipes, holiday specials, and mouthwatering secrets!
Subscribe
Add new comment