Creamy corn pasta combines sweet pureed corn with fresh herbs and nutty browned butter to create a silky, flavorful sauce. Tossed with your favorite pasta, this simple summer recipe highlights peak-season corn in a comforting yet elegant way—ideal for weeknights or casual entertaining.
Really amazing recipe. I love every bit of it.
– Brian
I prefer light pasta dishes in summer—everything from garlic butter pasta to spaghetti alla Nerano, hummus pasta, and bucatini pomodoro. But when summer comes to mind, corn is what I think of first.
The United States is a leading corn producer, and corn’s versatility shows up in everything from corn on the cob to cornmeal. It also makes a surprisingly rich, creamy sauce when pureed.
I discovered this approach when fresh corn was abundant and a pasta craving hit. With thyme, basil, and a splash of dry white wine, this creamy corn pasta is a bright, satisfying summer meal that’s easy to make and full of fresh flavor.
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What Makes This Pasta Unique
- Cream from Corn, No Dairy Cream – The sauce gets its silky texture from pureed corn, offering a lighter but still rich mouthfeel.
- Corn is the Star – Using both pureed and whole corn lets the sweet, vibrant corn flavor shine, while adding a vegetable serving to the meal.
- Herb-Forward Brown-Butter Sauce – Fresh herbs and browned butter provide depth and balance without relying on heavy cream.
Ingredient Notes
- Orecchiette – Small, ear-shaped pasta holds the sauce so each bite gets a good coating. Substitute other short shapes if needed.
- Corn – Sweet, peak-season corn is best. The recipe uses both pureed corn for the sauce and whole kernels for texture. Frozen corn works if fresh isn’t available.
- Unsalted butter – Browning part of the butter adds a nutty richness that complements the corn’s sweetness.
- Leeks – Milder than onions, leeks add a gentle aromatic base; clean them well and use the white and light green parts.
- White wine – Use a dry white you’d drink—Chardonnay or Sauvignon Blanc work well; swap in broth if avoiding alcohol.
- Parmesan cheese – Freshly grated Parmesan melts into the sauce, adding savory, salty depth.
The full ingredient list is available in the recipe card below.
Ingredient Swaps
If you need substitutions, try these sensible swaps:
- Use cavatappi, farfalle, or small shells if you don’t have orecchiette; gluten-free pasta is fine too.
- Swap unsalted butter for olive oil for a lighter finish.
- Replace leeks with sweet onion or shallots for a similar mild base.
- Use Pecorino Romano instead of Parmesan for a sharper, saltier profile, or Grana Padano for something milder.
- If avoiding alcohol, use chicken or vegetable broth in place of white wine.
- For smoky flavor, substitute pancetta with smoked bacon, or omit it to keep the dish vegetarian.
How to Make Corn Pasta
The full ingredient list and complete instructions are in the recipe card below.
Step 1: Melt part of the butter in a large skillet or Dutch oven over medium heat. Sauté leeks until soft, about 3 minutes.
Step 2: Add most of the corn and garlic, cook for a few minutes, then deglaze with the white wine and reduce for about 2 minutes.
Tip: Replace wine with chicken or vegetable broth if you prefer.
Step 3: Transfer the cooked corn mixture to a blender or food processor with salt and pepper and blend until smooth.
Step 4: In the same skillet, melt the remaining butter over medium-high heat. Add a cup of corn, thyme, and red pepper flakes and cook until the butter begins to brown and the corn is tender, about 2 minutes.
Tip: Brown the butter to a golden, nutty color to balance the corn’s sweetness.
Step 5: Stir the corn purée into the skillet with half the Parmesan and about ¾ cup reserved pasta water to form a creamy sauce.
Step 6: Add the pasta, remaining Parmesan, basil, and lemon juice. Toss and adjust the sauce with more pasta water as needed. Finish with extra herbs, Parmesan, and optional pancetta.
Pasta FAQs
Yes. Thaw it first. Fresh corn is sweetest in season, but frozen corn is a fine alternative when fresh isn’t available.
Orecchiette is ideal because its shape holds the sauce, but penne, ziti, fusilli, or other short pastas will work well too.
Absolutely. Skip the pancetta and use vegetable broth or water in place of chicken broth or wine.
Browning the butter adds a nutty richness that balances the corn, but you can use melted butter if you prefer a simpler flavor.
Pasta can absorb sauce and become clumpy, so it’s best to store the sauce separately. Refrigerate the sauce in an airtight container for up to 3 days and reheat gently. If you must store the finished dish, keep it refrigerated up to 3 days and reheat slowly over low heat, adding a splash of pasta water, milk, or extra corn to refresh the sauce. Freezing is not recommended for cooked pasta; frozen corn sauce will keep up to 3 months.
Pro Tips/Recipe Notes
- Use a quality dry white wine you’d drink—Sauvignon Blanc or Chardonnay are good choices.
- Cook the pasta until just al dente; it will finish cooking when tossed with the sauce.
- Reserve pasta water—the starch helps the sauce cling and lets you adjust consistency.
- Finish with freshly grated Parmesan for the best texture and flavor; avoid pre-shredded cheese if possible.
- For added protein and flavor, top with blackened chicken or add cooked pancetta.
Other Recommended Pasta Recipes
- Bucatini Cacio e Pepe
- Gnocchi Carbonara
- Almond Pesto Fettuccine
- Lobster Ravioli
If you try this corn pasta recipe or any other Chisel & Fork recipe, please leave a comment below and let me know how it turned out!
Corn Pasta
Ryan Beck
Pin Recipe
Ingredients
- 1 lb orecchiette
- ½ cup unsalted butter, divided
- 2 leeks, cleaned and diced small (only use white and light green part)
- 4-5 large ears corn, shucked and kernels removed (3 ½ cups)
- 4 garlic cloves, minced
- ½ cup dry white wine
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- 1 tablespoon fresh thyme, chopped
- ¼ teaspoon crushed red pepper flakes
- 1 cup freshly grated Parmesan cheese
- ⅓ cup fresh basil, chopped
- 1 lemon, juiced
- ¼ lb diced cooked pancetta (optional)
Instructions
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Bring a large pot of salted water to a boil and cook the pasta 1 minute short of al dente according to package instructions. Drain and reserve 1 cup pasta water.
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While the pasta cooks, heat 4 tablespoons butter in a large sauté pan over medium heat. Add chopped leeks and cook until soft, about 3 minutes. Add 2½ cups corn and the garlic and cook for 3 more minutes. Deglaze with the wine and cook another 2 minutes.
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Transfer the cooked corn mixture to a blender. Add salt and pepper and blend until smooth.
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Increase the heat to medium-high in the skillet. Add the remaining 4 tablespoons butter, 1 cup corn, thyme, and red pepper flakes. Cook until the butter starts to brown and the corn is tender, about 2 minutes. Stir in the corn purée and cook briefly to combine flavors.
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Reduce heat, add the pasta and half the Parmesan, and toss to combine. Add the remaining Parmesan, basil, and ¾ cup reserved pasta water. If the sauce is too thick, add more pasta water until you reach the desired consistency. Finish with lemon juice and serve immediately, topping with extra herbs, Parmesan, and optional pancetta.
Notes
- Choose a good-quality dry white wine you’d enjoy drinking, as it contributes to the sauce’s flavor—Sauvignon Blanc or Chardonnay are good options.
- Cook the pasta to just al dente since it will finish cooking in the sauce.
- Reserve pasta water to help the sauce cling to the pasta and to adjust texture as needed.
- Finish with freshly grated Parmesan rather than pre-shredded cheese for better melting and flavor.
- For extra protein and flavor, add blackened chicken or cooked pancetta.