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It’s sweet corn season, which means it’s time to harness the flavor of this Midwest staple in a new way! Combined with fresh tomatoes and basil, this garden-inspired pasta can come together in less than 30 minutes. Perfect for a weeknight meal, this pasta will become a fan favorite in your home in no time!
Why this recipe works.
Sweet corn pasta is not the usual recipe used to enjoy corn. Sweet corn needs no recipe. Boil in water and enjoy with copious amounts of butter and salt. This recipe is for when you want to change up the normal and try something new but equally perfect as only summer sweet corn can be. In the time it takes to boil the water, the sauce is started with shallot and sweet corn. As the pasta begins to cook, the sauce is built with aromatics and finished by blending a small amount of corn with cream for a slightly rich yet fresh sauce. The finish is fresh tomatoes, basil, and parmesan cheese to create a near-perfect simple summer pasta.
Everything you’ll need to make this recipe.
- Sweet corn is best used freshly picked as the flavor starts to retreat into the cob immediately after picked. Frozen sweet corn can be used in place of fresh.
- Tomatoes give a bright, acidic flavor to the sweet corn. Choose smaller cherry-size tomatoes for less water content and a big flavor.
- Basil is the king of the summer, with a flavor that works with most summer produce. Tear pieces of basil on at the end instead of cutting to ensure it doesn’t bruise or lose the fresh flavor.
- Pasta can be swapped for whatever personal preference. Choose one that has ridges to grab onto the sauce, like cascatelli.
Here’s how to make this recipe.
- Cook the pasta. Bring water to a boil and add salt. Add in the pasta and cook until al dente. As it cooks, prepare the rest of the dish. Once the pasta is al dente, it should be ready to add to the sauce.
- Prepare the corn. In a large pot, heat oil over medium heat. Chop the shallot into fine pieces and place in the pot. Meanwhile, mince the garlic. Once the shallot has cooked to a golden brown color, add the garlic and salt. Let the garlic warm for about 1 minute. Slice the sweet corn off the cob and combine with the shallot and garlic. Season with red pepper flakes and black pepper and stir everything together.
- Create the sauce. After the corn has browned slightly, take 1 cup from the pot and place it into a large measuring cup or canister blender. Add the heavy cream and blend using an immersion or canister blender. Add back to the corn in the pot and mix over low heat.
- Add the tomatoes. Dice the tomatoes into bite-sized pieces. Over low heat, add the tomatoes along with grated Parmesan cheese. Mix together.
- Combine with the pasta. Transfer the pasta directly from the pot in which the pasta was cooked into the saucepan using a skimmer. Combine and cook on low for 1 to 2 additional minutes. Mix in torn basil leaves. Serve warm, garnished with extra Parmesan cheese and fresh basil leaves.
These pro tips will make this recipe a success.
- Use either fresh or frozen sweet corn. The great part about this recipe is that it can be used with either type since frozen sweet corn is still super flavorful and makes it a recipe that can be made during the fall or winter months. While slicing, be sure not to go too deep. Otherwise, you might get pieces of the inner cob in the dish, which has a tougher texture and lacks flavor.
- Add the pasta directly from the pot in which it was cooked to the sauce with a spider skimmer. It retains a small amount of the starchy water, which is enough to help make the sauce bind to the noodles.
- Be sure to use seasoning along each step. This way, it works throughout the dish, and you gain a greater depth of flavor overall.
Frequently asked questions about this recipe.
Frozen can be used in place of the fresh. Make sure to allow it to thaw before using and discard any liquid. Canned corn will have lost a lot of flavor and be plumped with canning liquid that will not work as well in the sauce.
Smaller bite-size tomatoes work best for this recipe. The small tomatoes have less water content and a sweeter flavor.
Yes. Shallots have a light-sweet flavor but can be substituted with any other onion. The result may be slightly more pungent, but will be good.
The leftovers should be stored in an air-tight container in the refrigerator and will last 7-10 days.
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Watch how to make this recipe.
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Tomato & Sweet Corn Pasta
Ingredients
- 1 lb pasta (penne, cascatelli, farfalle)
- 2 tbsp olive oil
- ½ cup diced shallot
- 3 cloves garlic minced
- 1 ½ tsp kosher salt
- 4 cups (about 4 ears) freshly cut sweet corn
- ¼ tsp red pepper flakes
- ½ tsp freshly ground black pepper
- 1 cup heavy cream
- 1 lb cherry tomatoes quartered (if using large tomatoes, dice in ½-inch pieces)
- ¾ cup grated Parmesan cheese
- fresh basil as desired
Instructions
- Boil water according to the instructions on the pasta being used and cook to al dente. Reserve 1 cup of pasta cooking water if needed for the sauce. The sauce can usually be prepared in the time it takes to boil the water and cook the pasta.1 lb pasta (penne, cascatelli, farfalle)
- In a 4-quart stockpot or large saucepan, heat the olive oil over medium heat. Once heated, add the shallot. Sauté until the shallot begins to turn golden, 4-5 minutes. Add the garlic and kosher salt, and stir to warm the garlic.2 tbsp olive oil, ½ cup diced shallot, 3 cloves garlic, 1 ½ tsp kosher salt
- Pour all of the sweet corn into the stockpot. Sauté the corn until it is bright yellow and tender, 4-6 minutes. Add the red pepper flakes and black pepper and stir to combine. Turn the heat to low.4 cups (about 4 ears) freshly cut sweet corn, ¼ tsp red pepper flakes, ½ tsp freshly ground black pepper
- Remove 1 cup of sweet corn mixture from the stockpot. Using an immersion or countertop blender, blend the corn and the heavy cream until it is smooth, 1 minute. Pour the sweet corn and cream mixture into the cooked sweet corn. Stir and bring to a simmer over medium-low heat.1 cup heavy cream
- Add the cooked pasta to the sauce. Stir and add the Parmesan cheese and prepared tomatoes. Stir over medium-low heat to finish the pasta, 1-2 minutes. Remove the pasta from the heat. Before serving, tear pieces of basil over the top, along with more Parmesan cheese if desired.¾ cup grated Parmesan cheese, 1 lb cherry tomatoes
Video
Notes
- Use either fresh or frozen sweet corn. The great part about this recipe is that it can be used with either type since frozen sweet corn is still super flavorful and makes it a recipe that can be made during the fall or winter months. While slicing, be sure not to go too deep. Otherwise, you might get pieces of the inner cob in the dish, which has a tougher texture and lacks flavor.
- Add the pasta directly from the pot in which it was cooked to the sauce with a spider skimmer. It retains a small amount of the starchy water, which is enough to help make the sauce bind to the noodles.
- Be sure to use seasoning along each step. This way, it works throughout the dish, and you gain a greater depth of flavor overall.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
I used the recipe for the base of a Mexican dish, substituting black beans for the pasta, & switching out parm & basil for cheddar jack & cilantro.
It worked! Corn & black beans go so great together, but I never would have thought to cream the corn for sauce.
Delicious recipe! Will add this to my regular rotation. Cooked a few strips of bacon and then cooked the onions/garlic/corn in some of the drippings. Added the chopped bacon into the pasta at the end. Yummy!
I made this for dinner this evening and what can I say… absolutely delicious.. a real crowd pleaser! Thanks for the great recipe. 😋😋
Loved by all, from young grandchildren to great grandparents alike who enjoyed it not only for dinner but they were heating up leftovers the next morning. Thank you for sharing this recipe, it’s perfect for end of summer harvest or anytime.
Smashing success. Had fresh corn, cherry tomatoes, and basil. Great flavors and easy to put together. Halved the recipe sort of, almost left out the crushed red pepper, so glad I put it in.
I made this dish for this past Sunday, it is so good, very tasty, such a great flavor with the fresh sweet corn..Many commented that they like it!
Simply one of the “most delicious” dishes I have ever cooked! I cannot begin to tell you how everyone in the family just went crazy over the flavor of this dish. It was not hard to put together or cook. We were all plesantly shocked by how delicious this was.
Thank you for sharing and providing such “flavorful” receipes for us to try. I have never found receipes with so much delightful flavor!!
We made this recipe tonight. It was absolutely delicious! My husband said “it was banging!” We had an abundance of San Marzano tomatoes from our garden that I used instead of the cherry tomatoes. Thank you for providing another delicious recipe!