Creamy Corn Pasta

Creamy. 

Corn. 

Pasta. 

Bet you didn’t think you’d hear those words together. I know I didn’t. But Melissa had this crazy idea. So let’s go for it. It’ll definitely be worth your time. 

Plated creamy corn pasta.

Here is what you will need to make this creamy corn pasta!

Here’s what you’ll need. 

16oz (one box) orecchiette (farfalle is good for this dish too)

1 tbsp olive oil

1 bunch scallions, thinly sliced and the green and white separated

2 large ears of fresh corn, shucked and kernels removed (RAW! Don’t cook the corn). You want about two cups of corn, so add another ear if you need to

1 bag of fresh peas (frozen will be fine if you can’t find fresh)

1/2 tsp black pepper

3 tbsp unsalted butter

1/2 grated parmesan cheese, more to taste

1/2 cup torn basil

1/4 red pepper flakes

Fresh squeezed lemon juice

Creamy corn pasta ingredients.

Wondering why this is so creamy?

Bring a large pot of well-salted water to a boil. Add the peas and cook for 60 seconds and place in an ice bath to stop the cooking. Bring the water back to a low boil to prepare for the pasta.

Heat your oil in a large saute pan over medium heat and add your scallion whites and a pinch of salt and cook until soft, about 3 minutes. 

Add ¼ cup of water and ¼ cup of the corn and cook until water evaporates and the corn is heated through about 3-5 mins. Salt and pepper the corn and transfer to a blender. Puree until smooth. This is where the “cream” comes from. There’s no actual creme in this recipe!

Slicing corn off a cob.

Trust the process!

Bring your pot of water back to a rolling boil and add the pasta. Cook to box directions or, if you’re using fresh pasta, about 3 minutes. Test regularly to make sure it’s al dente and not soft. 

Put your skillet back on medium-high heat and add butter. Once melted add in the rest of the corn and cook until it begins to brown. Add peas and cook for an additional 3 minutes. Once cooked add your corn puree and cook for another 30 seconds.

Lower to medium heat and add in your cooked pasta and a small ladle of pasta water to the skillet. Cook for about 1 minute adding more pasta water if it’s too thick. 

Stir in ¼ cup scallion greens, parmesan, basil, red pepper flakes and salt and pepper to taste.

Corn and Peas in a pan.

Pasta and Carb Friendly!

Add in your fresh lemon juice to taste. This is critically important actually. The acidity of the lemon absolutely brings out the flavor of everything else. 

Transfer pasta to bowls and garnish with more scallion greens, herbs, and a drizzle of olive oil. Remember, there’s no cream here, so this is a HEALTHY pasta dish. Most pasta is actually very good for you, people just eat too much of it. Don’t believe anti-pasta/carb propaganda. But that’s a topic for another blog.

Items we used to make this creamy corn pasta!

  • NutriBullet! This little gadget gets a workout in our kitchen. It’s also very easy to clean!
  • We find using a pasta pot makes life so much easier when trying to strain pasta.

FAQ

Is this as good as the Good Housekeeping creamy corn pasta?

It’s better. Try it.

Can I use canned vegetables?

Absolutely! This tastes its best with all fresh ingredients but it will be just as tasty with what you have on hand!

Print
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Plated creamy corn pasta.

Creamy Corn and Pea Pasta


  • Author: A Couple Bites
  • Total Time: 35 mins

Description

There is no dairy in the recipes but it is rich with flavor!


Ingredients

  • 16oz (one box) orecchiette (farfalle is good for this dish too)
  • 1 tbsp olive oil
  • 1 bunch of scallions, thinly sliced, and the green and white separated
  • 2 large ears of fresh corn, shucked and kernels removed (RAW! Don’t cook the corn). You want about two cups of corn, so add another ear if you need to
  • 1 bag of fresh peas (frozen will be fine if you can’t find fresh)
  • 1/2 tsp black pepper
  • 3 tbsp unsalted butter
  • 1/2 grated parmesan cheese, more to taste
  • 1/2 cup torn basil
  • 1/4 red pepper flakes
  • Fresh squeezed lemon juice


Instructions

  1. Bring a large pot of well-salted water to a boil. Add the peas and cook for 60 seconds and place in an ice bath to stop the cooking.
  2. Bring the water back to a low boil to prepare for the pasta. Heat your oil in a large sautee pan over medium heat and add your scallion whites and a pinch of salt and cook until soft, about 3 minutes.

  3. Add ¼ cup of water and ¼ cup of the corn and cook until water evaporates and the corn is heated through about 3-5 mins. Salt and pepper the corn and transfer to a blender. Puree until smooth.
  4. Bring your pot of water back to a rolling boil and add the pasta. Cook to box directions or, if you’re using fresh pasta, about 3 minutes. Test regularly to make sure it’s al dente and not soft.
  5. Put your skillet back on medium-high heat and add butter. Once melted add in the rest of the corn and cook until it begins to brown. Add peas and cook for an additional 3 minutes. Once cooked add your corn puree and cook for another 30 seconds.
  6. Lower to medium heat and add in your cooked pasta and a small ladle of pasta water to the skillet. Cook for about 1 minute adding more pasta water if it’s too thick.
  7. Stir in ¼ cup scallion greens, parmesan, basil, red pepper flakes, and salt and pepper to taste. Add in your fresh lemon juice to taste.

  8. Transfer pasta to bowls and garnish with more scallion greens, herbs, and a drizzle of olive oil.
  • Prep Time: 15 mins
  • Cook Time: 20 mins

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