89% would make this again

Creamy Corn Pasta

Q: Can I use frozen or canned corn instead of fresh?

Absolutely! Frozen corn works beautifully - just thaw it and pat it dry so you don’t add extra water to the sauce. Canned corn is fine too, but make sure to drain it well and give it a quick rinse. If you sauté either one in the pan for a few minutes, you’ll boost the sweetness and flavour.

Q: How do I get the sauce creamy without heavy cream?

You’ve got plenty of options. Blending some of the cooked corn into a smooth purée naturally thickens and sweetens the sauce. You can also use cashew cream, oat cream, or even a little coconut cream if you like a hint of richness. Just fold it in off the heat so it stays silky.

Q: Should I save pasta water or use corn water to loosen the sauce?

Pasta water is gold here because the starch helps the sauce cling to the pasta. But if you’ve boiled fresh corn on the cob, that water is loaded with corn flavour and works wonders too. Use whichever you have - just add it a splash at a time until you get the consistency you like.

Q: Fresh vs charred/roasted corn – which is better?

It’s really about the vibe you want. Fresh corn keeps the sauce bright and sweet, while charred or roasted corn adds a smoky, deeper flavour that’s great for cooler evenings or when you want more complexity. You can even do half and half for the best of both worlds.

Q: How do I stop the sauce from getting too thin or separating?

Don’t add too much liquid at once - start small and build it up if you need more. Blending part of the corn into the sauce gives it natural body so it won’t separate. Also, take the pan off the heat before stirring in cheese or delicate ingredients to keep everything smooth.

Q: Can I make this vegan or add protein (like bacon/tempeh/chicken)?

Definitely! For vegan, swap the butter for olive oil and the Parmesan for nutritional yeast or vegan cheese. If you want extra protein, crispy bacon, grilled chicken, or pan-fried tempeh all pair beautifully with the sweet and creamy corn flavours.

Vish G

August 12, 2025

Creamy corn pasta is the kind of comfort food that feels special but comes together in minutes. Sweet corn blends into a silky sauce that clings to every bite of pasta. It’s fresh, cozy, and perfect for an easy weeknight dinner.

PREP TIME

10 MIN

COOK TIME

20 MIN

SERVINGS

Ingredients

300 g (10.5 oz) macaroni pasta
2 cups corn kernels (fresh or frozen, thawed), divided
1 small shallot, finely chopped (or ⅓–½ small white onion)
2 garlic cloves, minced
2 tbsp unsalted butter or ½ cup raw cashews blended with ¾ cup oat milk (vegan option)
¼ tsp smoked paprika
Pinch of red pepper flakes (adjust to taste)
½ cup grated Parmesan cheese or ¼ cup nutritional yeast (vegan option)
Small bunch fresh basil, chives, or parsley, finely chopped
Juice of ½ lemon + zest of 1 organic lemon
Salt and freshly ground black pepper, to taste

Instructions

Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, reserving 1 cup of pasta water before draining.
While the pasta cooks, melt the butter in a large skillet over medium heat (or heat a splash of oil for the vegan version). Add the shallot and cook 2–3 minutes until soft. Stir in the garlic and cook 30 seconds until fragrant.
Add 1½ cups of the corn kernels to the skillet along with smoked paprika and red pepper flakes. Cook 2–3 minutes, then transfer to a blender with ½ cup pasta water. Blend until silky smooth.
If using the vegan option, blend the cashews with oat milk until smooth, then add to the corn purée. Otherwise, use the butter already melted in the pan as your base. Return the purée to the skillet and stir in Parmesan or nutritional yeast until creamy.
Add the drained pasta to the skillet with the sauce, tossing to coat. Add a splash of pasta water as needed to loosen and help the sauce cling to the pasta.
Stir in lemon juice, half the fresh herbs, and season with salt and pepper to taste. Spoon into bowls, topping each with reserved corn kernels, remaining herbs, lemon zest, and a sprinkle of Parmesan or nutritional yeast. Serve hot.