This incredibly creamy Corn Pasta Recipe features tender, fresh corn kernels, pasta, and a Parmesan-flecked sauce. Topped with smokey bacon and savory chives, it’s so delicious you’ll want to eat it all summer long!
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Pin RecipeThe Best Corn Pasta Recipe
When fresh corn is in season I love nothing more than to tuck it into as many dishes as I can. I’m talking everything from my 5-Ingredient Corn Casserole to Fresh Corn Salad and Homemade Corn Muffins. After all, who doesn’t love corn?! It’s sweet and 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 dish. It comes with pasta and a heavy creamy sauce that is somehow light rather than overly rich. Then, we add crispy cooked bacon to contrast the rich cheese sauce, bringing extra saltiness and flavor.
Easy to prepare, this recipe is perfect for those summer days when you want an option that will impress your guests but won’t keep you in the kitchen for hours. Serve it as an entree with a green salad or steamed broccoli. Or, enjoy it as a side dish with all your favorite main dishes!
Recipe Ingredients
To print: see recipe card below
- 8 ounces dry pasta – I like to use ziti or medium-sized shells for this recipe.
- 1 tablespoon vegetable oil – You could also use olive oil.
- 6 ounces thick-cut bacon – For a meaty, salty flavor.
- 2-3 ears corn – This equals about 1 1/2 to 2 cups of shucked corn kernels
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper – Freshly cracked pepper is a must in this dish.
- 1/2 teaspoon red pepper flakes – For a bit of spice. You can omit these if you don’t like a lot of heat.
- 1/2 cup heavy cream – This creates a rich flavor and creamy consistency.
- 2 tablespoons unsalted butter – Salted or unsalted butter is fine here.
- 1/2 cup parmesan cheese
- 2 tablespoons fresh chives – Or fresh basil, if you can’t find chives.
Variations
- I highly recommend using fresh sweet corn if possible. However, if needed, thawed frozen corn will also work.
- If needed, use gluten-free pasta to keep this recipe gluten-free.
- You can substitute half and half or whole milk for the heavy cream, but the corn sauce won’t be quite as rich.
Directions for How to Make Corn Pasta
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta to al dente according to the package instructions. Drain, and set aside, reserving 1/2 cup of the pasta water.
- Cook the bacon: Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the bacon, and sauté for 5-6 minutes or until it’s crispy and browned. Use a slotted spoon to remove it from the pan, and set it on a clean paper towel to drain.
- Create the corn sauce: Add all but a 1/2 cup of corn kernels to the skillet along with the salt, pepper, and red pepper flakes. Cook for 5-6 minutes or until the corn is tender. Then, add the heavy cream and 1/2 cup of the reserved pasta cooking water. Bring the mixture to a simmer.
- Puree: Transfer the corn mixture to a blender, and puree until smooth.
- Cook the corn: Melt the butter in the same skillet over medium-high heat. Add the remaining corn, and cook for 3-4 minutes.
- Combine: Add the corn puree, parmesan cheese, and pasta to the skillet. Gently mix to combine and coat the pasta. Fold in the bacon. Then, cook for 1-2 more minutes or until the sauce begins to cling to the noodles and all the ingredients heat through.
- Serve: Transfer the mixture to a serving bowl, garnish with fresh chives, and enjoy warm!
Serving Suggestions
Corn pasta is delicious on its own. However, I 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!
How to Store
Store leftover corn pasta in an airtight container in the fridge for up to 3 days.
Reheat it in the microwave in 30-second intervals until warmed through. Or, transfer it to a skillet over low heat.
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. It helps the sauce cling to the pasta and makes it extra creamy.
Corn Pasta
Equipment
- 1 Large pot
- 1 large skillet
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.8 ounces dry pasta (ziti or medium-sized shells)
- 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.1 Tablespoon vegetable oil, 6 ounces thick-cut bacon, cut into ½-inch pieces
- 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.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
- 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.2 Tablespoons unsalted butter, ½ cup finely grated Parmesan cheese, 2 Tablespoons fresh chives, minced
Notes
Nutrition
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