Creamy Corn Pasta Recipe
Silky pasta enrobed in a sweet corn cream sauce, studded with fresh kernels and finished with a sprinkle of herbs and Parmesan for a comforting yet sophisticated dish.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">400g fettuccine (or linguine)</li><li class="ingredients-single-item">4 large ears fresh corn, husks and silk removed</li><li class="ingredients-single-item">60g unsalted butter</li><li class="ingredients-single-item">4 cloves garlic, minced</li><li class="ingredients-single-item">240ml heavy cream</li><li class="ingredients-single-item">120ml vegetable stock</li><li class="ingredients-single-item">75g freshly grated Parmesan cheese, plus extra for serving</li><li class="ingredients-single-item">1/4 tsp ground nutmeg</li><li class="ingredients-single-item">1/2 tsp sea salt, or to taste</li><li class="ingredients-single-item">Freshly ground black pepper</li><li class="ingredients-single-item">Fresh basil or chives, chopped, for garnish</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">Food processor or blender</li><li class="equipment-single-item">Large pasta pot</li><li class="equipment-single-item">Colander</li><li class="equipment-single-item">Large, deep skillet</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by preparing the corn. Stand each ear upright on your cutting board and carefully run a sharp knife down the sides to remove the kernels. You should get about 450-500g of kernels total. Set aside about 1/3 of the kernels for texture in the final dish.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Place the remaining 2/3 of corn kernels in a food processor or blender. Process until smooth, about 30-60 seconds. The natural starch in the corn will help thicken your sauce beautifully.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Bring a large pot of well-salted water to a boil. The water should taste like the sea to properly season your pasta. Cook the fettuccine until just shy of al dente (about 1-2 minutes less than package instructions). The pasta will finish cooking in the sauce.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the pasta cooks, prepare your sauce. In a large, deep skillet over medium heat, melt the butter. Add the minced garlic and cook until fragrant but not browned, about 30-60 seconds. Stirring constantly prevents the garlic from burning, which would give a bitter taste.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Pour the corn puree into the skillet with the butter and garlic. Add the heavy cream, vegetable stock, and reserved whole corn kernels. Bring to a gentle simmer and cook for 3-4 minutes, stirring occasionally. The sauce will begin to thicken slightly as the corn starch activates with heat.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Before draining the pasta, reserve about 240ml of the starchy pasta cooking water. This water contains essential starches that will help bind your sauce to the pasta and create the perfect consistency.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Drain the pasta and immediately add it to the simmering sauce. Toss continuously with tongs to coat each strand, adding splashes of the reserved pasta water as needed if the sauce seems too thick. The pasta will continue cooking and absorbing flavors.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Reduce heat to low and add the grated Parmesan cheese, stirring until melted and incorporated. Season with nutmeg, salt, and freshly ground black pepper to taste. The nutmeg enhances the natural sweetness of the corn while adding complexity.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Continue to cook, tossing frequently, until the pasta is perfectly al dente and the sauce has thickened to a silky consistency that clings to the pasta, about 1-2 minutes more. If the sauce becomes too thick, add a little more reserved pasta water to loosen it.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Serve immediately in warmed bowls, garnished with additional grated Parmesan, a generous grind of black pepper, and a sprinkle of fresh herbs. The pasta is at its creamiest when freshly made, so enjoy right away for the best texture and flavor.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Can I use frozen corn instead of fresh corn for the cream sauce?
While fresh corn provides the best flavour and natural starch for thickening, frozen corn can work in a pinch. Thaw completely and pat dry before using. You may need to add a small amount of cornflour to achieve the same silky consistency that fresh corn naturally provides.
What's the best pasta shape for catching creamy corn sauce?
Long, flat pasta shapes like fettuccine and linguine are ideal as they provide maximum surface area for the silky corn sauce to cling to. Alternatives include pappardelle for a luxurious feel or rigatoni if you prefer a shape that captures corn kernels inside the tubes.
How can I make this corn pasta dish dairy-free?
Replace butter with olive oil, substitute heavy cream with full-fat coconut milk or cashew cream, and use nutritional yeast instead of Parmesan. The natural starchiness of the corn puree will still help create a creamy texture, though the flavour profile will be slightly different.
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