Creamy Corn Pasta Recipe That Tastes Like Summer in a Bowl
Published on July 24th, 2025
Intermediate
You know that moment when dinner feels like a warm hug? That’s exactly what this creamy corn pasta recipe delivers. No cream needed, just golden sweetcorn blended into a silky, cheesy sauce that clings to every curve of farfalle. It’s bright, comforting, and ready to become your go-to summer pasta.
Whether you’ve got fresh cobs from the market or a crisper drawer full of salad onions waiting for their moment, this dish is proof that simple, seasonal ingredients can create absolute magic. It feels indulgent without being heavy and comes together in the time it takes your pasta to boil. Dreamy, right?
Why You’ll Love This Pasta
This creamy corn pasta recipe is everything: fresh yet hearty, cheesy but light, sweet with a little smoky depth thanks to the paprika and charred tomatoes. It’s the kind of dish that feels a little fancy but takes almost no effort. One bite, and you’ll be wondering why you ever reached for jarred sauce in the first place.
Ingredients (serves 4)
- 350g farfalle (or any short pasta like penne or rigatoni)
- 4 sweetcorn cobs
- 30g unsalted butter
- 1 clove garlic, crushed
- 6 salad onions (white and green parts separated)
- 1 tsp sweet smoked paprika
- ½ tsp fine sea salt
- 100g pecorino or Parmigiano Reggiano, grated
- 2 tbsp olive oil (plus a drizzle for serving)
- 200g cherry tomatoes
- 25g fresh basil (chop ¾ of the leaves)
- 1 unwaxed lemon (zest + wedges to serve)
Instructions:
- Bring a large pot of salted water to a boil and cook your pasta for about 11 minutes until al dente. Don’t toss that water! Reserve at least 120ml of it before draining – it’s the secret to silky sauce.
- Cut the kernels off the sweetcorn cobs. In a large frying pan, melt the butter over medium heat. Toss in the garlic and the white parts of your salad onions, frying for 2 minutes. Add the paprika, ¼ tsp salt, and a good grind of black pepper. Then, stir in three-quarters of your corn and the pasta water. Let it simmer gently for 5 minutes until everything’s tender. Once the mixture’s soft and fragrant, remove from heat, stir in 70g of your cheese, and blitz it with a hand blender or mash it until mostly smooth. This is your creamy, corn-packed sauce. No cream. No fuss. Just good flavour.
- Wipe out the same pan and heat 2 tbsp olive oil on medium-high. Add the rest of the corn, the green onion tops, cherry tomatoes, remaining salt, and black pepper. Cook for 5 minutes, stirring or shaking the pan often, until things start to catch and char slightly.
- Pour the creamy sauce and cooked pasta into the pan. Toss everything together gently. Add your chopped basil and lemon zest and mix again. Serve it up with extra cheese, the leftover basil leaves, and a drizzle of olive oil. Don’t skip those lemon wedges either – a squeeze over the top adds brightness that takes it from good to unforgettable.
Tips to Make It Even Better
• No fresh corn? Frozen works in a pinch. Just thaw before using.
• Want it spicy? Add a pinch of chilli flakes to the oil when charring the veggies.
• Gluten-free option? Swap the pasta with your favourite GF variety – the sauce is naturally gluten-free.
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