Cookbook author Caroline Chambers (@carochambers) has a way of making you fall in love with simple ingredients and her creamy corn pasta is no exception. It looks like something you’d order at a candlelit restaurant for date night, but there’s no butter bomb or heavy cream in sight. Instead, she uses fresh corn.
It’s the perfect recipe to add into your rotation this summer, as the zucchini and tomatoes and corn start to pop up in the grocery store and farmers’ markets. Here’s how to make this super summery dish at home.
Related:The Grandpa-Approved Trick to Perfectly Cooked, Silk-Free Corn
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How to Make Creamy Corn Pasta
That’s right, the creaminess in this dish comes from puréed corn kernels, simmered with garlic and onions, then blended into a sauce so smooth and silky you’d swear it had cream in it. It’s a stunning example of how vegetables can be just as rich and satisfying as traditional dairy-based sauces.
The concept is simple, and you can get the full recipe via Caroline’s Substack. Just sauté some herbs in oil, add corn (fresh is best, but frozen works in a pinch), simmer, purée, toss with pasta and a splash of pasta water for a dreamy, golden pasta that tastes like summer but won’t weigh you down.
But how does it taste?
Fresh corn brings a natural sweetness that’s mellowed by garlic in this recipe and a bit of sautéed onion or shallot. A splash of lemon juice or vinegar at the end balances out the sweetness. Add in salt, pepper and maybe a pinch of chili flakes if you’re into heat, and you’ve got a sauce that’s rich and rounded.
The purée becomes ultra-silky with the help of a high-speed blender or immersion blender. Tossed with hot pasta and a little starchy pasta water, it clings beautifully to the noodles.
Related: The Secret Ingredient to Tender, Juicy, Perfectly Cooked Corn
Variations to Try
This sauce is delicious on its own, but it’s also a perfect base to play around with. Here are some easy variations to try.
A handful of finely grated Parmesan takes this to the next level. It deepens the umami and adds its signature salty, cheesy flavor. You can also toss in some fresh herbs, like basil, tarragon, chives or even a little mint for some brightness. Stir them in right before serving so they don’t lose their punch.
Grilled shrimp, shredded rotisserie chicken or crispy bacon bits turn this pasta dish into a more filling meal. Or go plant-based with sautéed mushrooms or blistered cherry tomatoes.
Caroline recommends a pinch of red pepper flakes, and we think that’s so smart. The sweetness of the corn practically begs for a little heat! We’d also sign off on a drizzle of chile crisp or Calabrian chile paste before serving.
Related: Empress of Soul Gladys Knight’s Corn Off the Cob Hits All the Right Notes
Why You’ll Want to Make This Creamy Corn Sauce on Repeat
This pasta works for every kind of cook. It’s fast, affordable and satisfying. It’s perfect for weeknights, but pretty enough to serve guests, and it makes use of summer’s most iconic ingredient in a way that feels totally fresh.
Corn isn’t just sweet and golden, but it’s full of natural starch, which gives this sauce its body. When paired with hot pasta and just a splash of cooking water, it emulsifies into something that feels luxurious without being heavy. This is comforting, creamy and loaded with flavor.
Serve it with a glass of cold white wine and a shower of herbs, and you’ve got dinner perfection. We can’t wait to dig in!
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