Tender, fresh corn kernels and pasta are folded into a Parmesan-flecked sauce, then topped with smoky bacon and savory chives to make this delicious, creamy corn pasta. You’ll want to eat it all summer long!
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Pin RecipeWhen fresh corn is in season I love nothing more than to tuck it into as many dishes as I can, from casseroles to salad to muffins. I mean, who doesn’t love corn?! It’s sweet, tender, and since corn season is fleeting, that makes it even more special.
A new-to-me way to serve fresh corn is in this delectable recipe for corn pasta. You’ll take a pasta shape like shells or ziti and fold them into a heavy cream-based sauce that somehow manages to be light rather than overly rich. It’s a lovely way to make the most of fresh corn season!
Corn Pasta Recipe
I love a pasta with red sauce, but I also like to mix things up and do a pesto or a cream-based sauce, like in this corn pasta recipe. The reason I use a pasta shape other than spaghetti or linguine is because a shell, penne, or ziti shape really holds onto the luscious sauce, giving you a burst of creamy flavor in each bite.
In this recipe, crispy cooked bacon is a great contrast to the rich cheese sauce, bringing saltiness and flavor. It also adds a nice heartiness, and you could serve this pasta as a main dish with a green salad or a roasted or steamed vegetable alongside. (Of course, you could also serve it with a heartier main, like meat! See my suggestions below.)
I like to keep things simple for summer cooking. This recipe fits the bill—it’s an easy recipe to prepare, yet you’d never know that from the way it tastes! File this corn pasta away for those summer days when you want something to impress that won’t keep you in the kitchen for hours.
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Ingredients for Corn Pasta
See recipe card below this post for ingredient quantities and full instructions.
- Pasta – I like to use ziti or medium-sized shells for this recipe.
- Vegetable oil – You could also use olive oil.
- Bacon – For meaty, salty flavor.
- Corn
- Salt
- Black pepper – Freshly cracked pepper is a must in this dish.
- Red pepper flakes – For a bit of spice. You can omit these if you don’t like a lot of heat.
- Heavy cream – If you don’t have heavy cream you can substitute half and half or whole milk, although the overall dish won’t be as rich.
- Butter – Salted or unsalted butter is fine here.
- Parmesan cheese
- Fresh chives – Or fresh basil, if you can’t find chives.
Quick Tip
I really recommend using fresh corn in this recipe! However, if it’s easier to use frozen corn, that will also work in this dish. You’ll just substitute the same amount of frozen corn for the fresh corn.
How to Make Corn Pasta
- Cook the pasta: Bring a large pot of salted water to a boil, then cook the pasta according to the package directions, leaving slightly on the firm side, or al dente. Drain and set aside, reserving ½ cup of the pasta water.
- Cook the vegetables and bacon: Meanwhile, add the vegetable oil to a large skillet over medium-high heat. Once the oil is hot, add the bacon and sauté until crispy and browned, about 5 to 6 minutes.
- Add the corn kernels and cook until tender: Remove the bacon with a slotted spoon and set aside, then reduce the heat to medium. Add all but ½ cup of the corn kernels, salt, pepper and red pepper flakes. Cook for 5 to 6 minutes, or until the corn is tender. Add the heavy cream and reserved pasta water. Bring to a simmer, then transfer to a blender or food processor and puree until smooth. Set aside.
- Cook the remaining corn and finish the dish: In the same skillet, melt the butter over medium-high heat. Once completely melted, add the remaining ½ cup of corn kernels and cook for 3 to 4 minutes. Add the corn puree, parmesan cheese and drained pasta. Gently mix the pasta into the sauce along with the bacon and cook for 1 to 2 minutes, until the sauce starts to cling to the noodles and everything is heated through. Remove to serving bowls and garnish with the fresh chives to serve.
Quick Tip
Don’t forget to reserve some of the pasta water when you drain the pasta! The starchiness in the water from the pasta is a great binder when you’re making the sauce, and will help make the sauce extra creamy.
How to Store Corn Pasta
Store leftover corn pasta in an airtight container in the fridge for up to 3 days. To reheat, place in a microwave-safe bowl and heat in 30-second intervals until hot. Or place leftover pasta in a skillet set over low heat and cook on the stove, stirring, until heated through.
Serving Suggestions
Corn pasta is delicious on its own, but I do like to serve it with a salad like a broccoli salad or cucumber tomato salad to add some more vegetables to my dinner. You could also serve corn pasta with a meat dish like my Baked Chicken Parmesan or Crock Pot Ham recipes. Or just serve some simple, delicious roasted vegetables like roasted asparagus or roasted broccoli alongside corn pasta.
FAQs
Corn absolutely goes with spaghetti and other pasta, as the recipe below shows! However, corn tastes best with pasta when it’s served in a cream-based sauce rather than a red sauce (like a marinara).
Corn, especially when it’s fresh corn, tastes so good when balanced with a cream-based sauce and tossed with pasta like shells or ziti to really hold the sauce. Top it with fresh herbs for the ultimate in summery fresh flavor.
Some tips to help make amazing pasta every time include bringing the pasta water to a rolling boil before you add the pasta, and salting the water well before adding the pasta.
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Corn Pasta
Ingredients
- 8 ounces dry pasta (ziti or medium-sized shells)
- 1 tablespoon vegetable oil
- 6 ounces thick-cut bacon, cut into ½-inch pieces
- 2-3 ears corn, about 1 ½-2 cups shucked kernels
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes
- ½ cup heavy cream
- 2 tablespoons unsalted butter
- ½ cup finely grated Parmesan cheese
- 2 tablespoons fresh chives, minced
Instructions
- Bring a large pot of salted water to a boil, then cook the pasta according to the package directions, leaving slightly on the firm side, or al dente. Drain and set aside, reserving ½ cup of the pasta water.
- Meanwhile, add the vegetable oil to a large skillet over medium high heat. Once the oil is hot, add the bacon and saute until crispy and browned, about 5 to 6 minutes.
- Remove the bacon with a slotted spoon and set aside, then reduce the heat to medium. Add all but ½ cup of the corn kernels, salt, pepper and red pepper flakes. Cook for 5 to 6 minutes until the corn is tender. Add the heavy cream and reserved pasta water. Bring to a simmer, then transfer to a blender or food processor and puree until smooth. Set aside.
- In the same skillet, melt the butter over medium-high heat. Once completely melted, add the remaining ½ cup of corn kernels and cook for 3 to 4 minutes. Add the corn puree, parmesan cheese and drained pasta. Gently mix the pasta into the sauce along with the bacon and cook for 1 to 2 minutes until the sauce starts to cling to the noodles and everything is heated through. Remove to serving bowls and garnish with the fresh chives to serve.
