This creamy corn pasta is a delightful celebration of summer’s sweetest flavors, making it the ideal dish when fresh, juicy corn is in season. What sets this recipe apart is its rich, velvety sauce, crafted entirely without cream! Instead, it uses the natural starches from corn and pasta water to create a lusciously smooth texture that coats every strand of pasta.
A subtle kick of spice balances the corn’s natural sweetness, while bursts of flavor from fresh grape tomatoes and fragrant basil add a refreshing contrast. It’s light, satisfying, and full of seasonal charm—perfect for a quick weeknight dinner or an impressive weekend meal shared with friends.
You’ll Love This Corn Pasta Recipe
- Only 10 Ingredients (+ Salt & Pepper): This recipe keeps it simple—no fancy ingredients, just pantry staples and fresh produce.
- 30-Minute Meal: From prep to plate, it takes just 30 minutes. Ideal for quick dinners or lazy summer lunches.
- Cook Pasta & Sauce Together: Save time by boiling the pasta while the corn sauce simmers. Everything’s ready at once, hot and fresh.
- No Cream Added: The sauce is creamy and rich, without any cream! The texture comes from blending cooked sweet corn.
- A Touch of Ricotta: A spoonful of ricotta adds extra silkiness and a mild tang that enhances the sauce without making it heavy.
- Naturally Sweet & Slightly Spicy: The sweetness of corn pairs beautifully with a gentle kick of spice, creating a balanced and flavorful dish.
- Fresh Summer Toppings: Grape tomatoes and fresh basil add brightness, color, and freshness—perfect for warm-weather meals.
- Light Yet Filling: It’s a vegetarian meal that feels satisfying without being too heavy. Great for hot days when you want something comforting but not rich.
- Kid-Friendly & Crowd-Pleasing: Mild, creamy, and sweet—it’s a hit with all ages, a great choice for family meals or casual get-togethers.
- Customizable Base: Add veggies, chili flakes, or herbs to make it your own. This pasta is as flexible as it is delicious.
Ingredient Notes
- Rotini: I prefer rotini for this dish because its spiral shape is perfect for catching every bit of the creamy corn sauce. The ridges and curves cling to the sauce beautifully, giving you a flavorful bite every time. If rotini isn’t available, fusilli or cavatappi are great alternatives. Even penne or macaroni can be used if needed.
- Jalapeño: A small amount of finely chopped jalapeño adds a gentle kick to balance the corn’s natural sweetness. It brings just the right amount of heat without overwhelming the dish. If you’re sensitive to spice, feel free to skip it or adjust the quantity to your taste.
- Scallions (Green Onions): Instead of regular onions, I use scallions for their mild, delicate flavor. They complement the sweetness of the corn rather than overpowering it, allowing the corn to shine as the star ingredient.
- Sweet Corn: Fresh corn on the cob is ideal when it’s in season—it adds unbeatable flavor and texture. However, frozen or canned corn kernels are convenient and still work well, especially when fresh corn isn’t available.
- Grape Tomatoes: These small tomatoes add juicy pops of brightness to the dish. Cherry tomatoes are a suitable swap, but I don’t recommend using chopped regular tomatoes, as they can make the pasta watery and less vibrant.
- Ricotta Cheese: A spoonful of ricotta adds subtle creaminess and a silky finish to the sauce, enriching it without being too heavy.
- Fresh Basil: Fresh basil is essential for a burst of herby, aromatic flavor. Dried basil can be used in a pinch, but the taste won’t be quite the same.
How To Make Creamy Corn Pasta?
1) Boil the Pasta: Begin by cooking your pasta in a large pot of salted boiling water, following the instructions on the package for al dente texture. Before draining, scoop out and reserve about ⅓ cup of pasta water—this starchy liquid will help create a silky, smooth sauce. While the pasta is cooking, start preparing the sauce to save time.
2) Sauté Garlic in Olive Oil: Warm olive oil in a wide skillet set over medium heat. Once warm, add finely minced garlic. Sauté for about a minute, just until it turns lightly golden and aromatic—be careful not to burn it.
3) Add Jalapeño and Scallions: Stir in the chopped jalapeño and sliced scallions. Sprinkle in a pinch of salt to help them soften. Sauté for 2–3 minutes until the scallions are wilted and fragrant but still retain their mild flavor.
4) Incorporate Corn Kernels, Season with Salt and Pepper: Add sweet corn kernels to the pan along with salt and freshly ground pepper. Stir to combine all the ingredients evenly.
5) Cook Until Corn is Tender: Cover the pan with a lid and cook the mixture for about 10 minutes, stirring once or twice during the process. The corn should soften and become slightly golden at the edges, releasing its natural sweetness.
6) Blend a Portion of the Mixture: Once cooked, transfer about two-thirds of the corn mixture to a blender or food processor.
7) Add Ricotta Cheese: Add a generous spoonful of ricotta cheese to the blender. This adds creaminess and a smooth, rich texture to the sauce without using heavy cream.
8) Pour in Reserved Pasta Water: Add the reserved starchy pasta water to help blend the ingredients into a velvety sauce. Blend until the mixture becomes a smooth puree. Set aside for later.
9) Add Grape Tomatoes to Remaining Mixture: Return to the skillet with the remaining one-third of the corn mixture. Add halved grape tomatoes and gently sauté for about 2 minutes, just until they begin to soften but still hold their shape and vibrant color.
10) Gently add the blended corn and ricotta mixture to the skillet, combining it with the sautéed tomatoes and remaining corn. Stir to combine.
11) Add Fresh Lemon Juice: Squeeze in some fresh lemon juice for brightness and to balance the richness of the sauce. It brings a bright, zesty touch that elevates the dish’s flavor profile.
12) Simmer the Sauce: Allow the sauce to simmer softly for a few minutes to let the flavors meld. This helps the flavors blend together while the sauce gently thickens to a rich, smooth consistency.
13) Add Cooked Pasta and Basil: Toss in the cooked pasta and freshly chopped basil leaves. Basil brings a vibrant, fragrant note that brightens the whole dish.
14) Toss and Finish: Mix everything together thoroughly so the pasta is evenly coated with the creamy corn sauce. Cook for another 1–2 minutes, and your delicious, creamy corn pasta is ready to serve hot and fresh.
Expert Tips For Creamy Corn Pasta
- Take care not to overcook the grape tomatoes—let them soften just a bit while keeping their shape and a slight firmness. The goal is to preserve their natural crunch and juiciness, which contrasts beautifully with the creamy sauce. When overcooked, they lose their shape, turn mushy, and make the dish less appealing in both texture and taste.
- Stir in the chopped basil at the last moment to retain its bright flavor and fragrant freshness. Basil is delicate and loses its bright, herbal flavor when exposed to prolonged heat. Adding it just before serving ensures that its freshness and aroma are preserved, giving the dish a lively, fragrant finish.
- Cook Pasta and Sauce Simultaneously: To get this meal on the table quickly—ideally within 20 minutes—it’s best to prepare the sauce while the pasta is boiling. This multitasking approach helps save time and ensures both components are ready to combine while still hot, allowing the sauce to coat the pasta more evenly and efficiently.
Serving Suggestions
This creamy corn pasta is best enjoyed warm, right after it’s prepared. Serve it as a light lunch, weeknight dinner, or even as a brunch entrée for summer gatherings. You can pair it with a crisp side salad—something with arugula, lemon vinaigrette, or a cucumber-yogurt dressing to balance the creaminess. Serve it with a slice of freshly toasted garlic bread or soft focaccia to make the meal more hearty and comforting.
If you’re hosting a summer dinner, serve this corn pasta alongside grilled vegetables, roasted zucchini, or charred asparagus. It also works wonderfully as a side dish to grilled tofu, paneer, or even lemon-pepper chicken if you’re not strictly vegetarian.
Customization Ideas
- Add a Protein Boost: If you’re looking to make this dish more filling and nutritionally balanced, try adding a source of plant-based protein. Cooked chickpeas or creamy white beans blend beautifully with the corn sauce and provide extra texture. For a heartier option, add cubes of grilled tofu or pan-seared paneer. Including these ingredients turns your pasta into a well-rounded, protein-packed dish that’s both satisfying and nutritious.
- Gluten-Free Option: Following a gluten-free diet? Just replace the traditional pasta with your preferred gluten-free option to suit dietary needs. Rotini, penne, or fusilli made from rice, corn, or quinoa flour work especially well and still capture the sauce in every curl and groove. Be sure to cook gluten-free pasta according to package instructions to prevent mushiness.
- Turn Up the Heat: If you enjoy a little extra spice in your meals, this recipe can be easily adjusted to suit your preference. Sprinkle in some red chili flakes while cooking the sauce, or use a spicier pepper like serrano in place of jalapeño. This simple tweak gives the dish a fiery kick without overpowering the natural sweetness of the corn.
- Cheese Alternatives for a Twist: While ricotta offers a subtle creaminess, you can switch things up with other cheeses. Cream cheese will make the sauce extra rich and velvety, while cottage cheese gives a slightly tangy flavor. If you’re looking for a dairy-free or vegan option, opt for cashew cream or a store-bought vegan ricotta. Every alternative offers its own distinct flavor and texture, giving the dish a new twist with each variation.