corn pasta

Creamy Shrimp Pasta with Corn and Tomatoes! A seriously delicious fresh summer pasta. Creamy, silky noodles, garlicky shrimp, and a punch of fresh corn, cherry tomatoes, and basil.

Creamy Shrimp Pasta with Corn and Tomatoes

linguine, spaghetti,

pasta water

butter, divided

lbs. shrimp, peeled and deveined (tail off

salt, divided

garlic,

cherry tomatoes, halved

fresh spinach, chopped

lemon juice

heavy cream

basil

salt and pepper

Cook pasta according to package directions. Drain, toss with oil to prevent sticking, set aside.

Creamy Shrimp Pasta with Corn and Tomatoes Step 1

Heat a large nonstick skillet over medium heat. Add 1 tablespoon butter to the pan. Add shrimp and sprinkle with 1/2 teaspoon salt. Flip and cook until shrimp are cooked through. Set aside and cover to keep warm.

Creamy Shrimp Pasta with Corn and Tomatoes Step 2

Add garlic and remaining 1 tablespoon butter. Add tomatoes and corn; sauté for 1-2 minutes. Add spinach; sauté until wilted. Add shrimp back to the pan. Add remaining 1/2 teaspoon salt and lemon juice. Add cream and bring to a low simmer.

Creamy Shrimp Pasta with Corn and Tomatoes Step 3

Toss the cooked pasta with your sauce. Add reserved pasta water as needed. Top with basil, Parmesan, salt, or freshly cracked black pepper. GAH SO GOOD.

Creamy Shrimp Pasta with Corn and Tomatoes Step 4

I made this for dinner tonight....AMAZING!  So flavorful!  It got rave reviews from the whole family.  This one is a keeper (like SO many of your recipes)....thank you Lindsay!

I just made this today.  I subbed broccoli for spinach ONLY because I didn’t have spinach and I wanted to make it as soon as I saw it.  It is soooooo good. This will be printed and maybe even laminated. Soooo good. Seriously amazing. Thank you!

Fabulous...shrimp is one of my favorite sea food and this way of cooked i really loved is and your pictures as well.....i will trying to make it this weekend...Thanks for sharing.....!

Yum, I made this for dinner last night and really enjoyed it! I don’t eat shrimp so I added zucchini instead and I thought that worked really well with the other flavors. Even with the cream this didn’t feel heavy to me - just fresh and summery!

Made this delicious recipe for dinner.  I used gluten free noodles, a small bit of coconut milk and dairy free butter because my daughter is gluten and dairy free and it was divine.  Definitely going to make again soon.

Shrimp. Pasta. Say no more, This looks so good!

Just like anything I’ve tried on this site..this was AMAZING!!!! My family loved it.
Thank you

This was so delicious, I added chopped zucchini to increase the veggies.  The corn is such a great combo with the shrimp!  I will be making this again!

This is so good it's upsetting. It immediately went into our regular rotation. Thank you.

So so so good! Another great recipe; so simple and easy to turn out on a busy week night. Wish I could post how pretty it turned out!

My favourite thing about this is the ratio of noodles to stuff! Heavy on the stuff! Delish. I'm having it tonight with Cavatappi!

Such a delicious, fresh summer pasta recipe! I added some Old Bay seasoning for a little extra flavor and it turned out perfectly. Fresh basil garnish is a must.  It was even good as cold leftovers the next day!

For my own recipes, I've found that roma tomatoes work best with a creamy pasta dish.

This looks like a much better version of a shrimp scampi. Can't wait to try making it!

https://www.youtube.com/watch?v=rNbyHGJmcJc

Creamy Shrimp Pasta with Corn and Tomatoes! A seriously delicious fresh summer pasta. Creamy, silky noodles, garlicky shrimp, and a punch of fresh corn, cherry tomatoes, and basil.

Full recipe: www.pinchofyum.com/creamy-shrimp-pasta-with-corn-and-tomatoes

Instagram: https://www.instagram.com/pinchofyum/
Facebook: https://www.facebook.com/pinchofyum/
Twitter: https://twitter.com/pinchofyum
Pinterest: https://www.pinterest.com/pinchofyum/

Super sweet summer Corn Basil Pasta with Mushrooms is an insanely delish pasta recipe with an incredible corn based sauce that you guys will LOVE. Born from an abundance of corn puree that I worked into this Melissa Clark NY Times recipe!! It&#39;s insane!

Corn Basil Pasta with Mushrooms

pasta (any shorter variety)

unsalted butter, divided

olive oil

mushrooms

corn,

onion,

salt and freshly cracked black pepper

parmesan cheese

red pepper flakes, lemon juice and basil to garnish

Cook the pasta according to the package directions. Drain once al dente and reserve 3/4 cup of the cooking liquid.

In a large skillet, heat 1 tablespoons of the butter and 1 tbsp of the olive oil. Once the butter has melted, add mushroom and saute until golden, remove and set aside. Add another 1 tablespoon of butter and remaining oil to the same pan and add the onions. Cook until soft, 6-8 minutes. Add 1/4 cup of the reserved pasta cooking liquid and all the corn. Simmer until corn is heated through and almost tender, 3 to 5 minutes. Season with salt and pepper to taste. Remove about 1/4 cup of the corn and set aside. Transfer the rest of the corn mixture to a blender, and purée until smooth, adding a little extra of the reserved cooking liquid if needed to get a pourable texture (you&#39;re looking for something that&#39;s about the same consistency of a marinara sauce)

Transfer the pureed corn back into the skillet with the reserved whole corn kernels and mushrooms bring to a simmer. Add pasta and a few tablespoons of the reserved pasta cooking water to thin out the sauce as needed and toss to coat. Stir in the Parmesan, lemon juice, basil, red pepper flakes, and salt and pepper to taste. Taste and adjust as needed.

This Mexican street corn pasta is THE BEST! It&#039;s full of cherry tomatoes, black beans, sweet corn, a little bacon, and a deliciously creamy sauce.

Mexican Street Corn Pasta

dry pasta (gluten-free, if needed)

bacon

corn ((see notes))

onions

chili powder

black pepper

sea salt

can of black beans

cherry tomato halves

sour cream

mayonnaise

cilantro

queso fresco or feta cheese

lime juice

Cook pasta

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package directions until al dente. Reserve 1 cup of the cooking water then drain the pasta. Return the pasta to the pot and toss with a little olive oil to prevent the pasta from sticking together.

Mexican Street Corn Pasta Step 1.mp4

Cook bacon

While the pasta is cooking, cook the bacon in a large frying pan over medium heat until crispy. Remove from the pan and crumble when it&#39;s cool enough to touch.

While the pasta is cooking, cook the bacon in a large frying pan over medium heat until crispy. Remove from the pan and crumble when it's cool enough to touch.

Mexican Street Corn Pasta Step 2.mp4

Cook the corn

Remove all but 2 tablespoons of the bacon oil from the pan. Increase the heat to medium-high then add the corn and stir so that it is coated in the oil then let it cook undisturbed for 4-5 minutes, or until some of the kernels become golden on the bottom. Add the white and light green parts of the green onions, chili powder, pepper, and salt to the pan and stir.

Mexican Street Corn Pasta Step 3.mp4

Make the sauce

Add the black beans and cherry tomatoes to the pan and cook until they&#39;re warm. Add the sour cream and mayonnaise and stir until warm, about 1 minute.

Add the black beans and cherry tomatoes to the pan and cook until they're warm. Add the sour cream and mayonnaise and stir until warm, about 1 minute.

Mexican Street Corn Pasta Step 4.mp4

Finish the pasta

Add the corn sauce to the pot with the pasta and add the cilantro, cheese, and lime juice. Stir well then season to taste with more salt and pepper, if needed. If the pasta seems a little too thick, use some of the reserved pasta water to loosen it.

Mexican Street Corn Pasta Step 5.mp4

https://content.jwplatform.com/videos/8mU4qQLH.mp4

This Mexican street corn pasta is THE BEST! It's full of cherry tomatoes, black beans, sweet corn, a little bacon, and a deliciously creamy sauce.

This Charred Corn &amp; Basil Pasta is a creamy, alfredo-esque pasta dish that celebrates the delicious flavors of sweet summer corn! Topped with fresh basil for a bright, herby finish. Gluten-Free. 

Charred Corn &amp; Basil Pasta

vegan butter (or sub oil)

green onions, thinly sliced

garlic

(340 g) dry pasta (gluten-free

cashew milk (or sub oat or coconut milk)

arrowroot powder

nutritional yeast (optional)

salt

basil,

Sear the Corn

melt the butter over medium-high heat. Once melted, add the corn kernels and sauté for 7-9 minutes, stirring only every 2 minutes or so to brown the kernels. Add the garlic and green onion to the pan and cook for an additional 1-2 minutes, then remove from the heat.

Cook the Pasta: 

Bring a large pot of salted water to a boil, then add in the pasta and cook until al dente, according to the package instructions. Drain the pasta, but do not rinse; set aside.

Make the Sauce: 

In the meantime, add half of the cooked corn mixture to a high-speed blender along with the cashew milk, arrowroot powder, nutritional yeast, salt, and black pepper. Blend until a smooth sauce forms. Return the sauce to the sauté pan over medium heat and stir occasionally. Once simmering, add the pasta and the remaining corn. Cook for an additional 3 to 5 minutes, or until the sauce has thickened and the pasta is cooked to your liking. Season with additional salt and black pepper to taste, if necessary.

Serve: 

divide the pasta into serving bowls, then top with fresh basil. Serve warm; leftovers will keep in the fridge for up to 4 days.

Just made this tonight. Added the roasted tomatoes. Great way to use summer produce!

Yum! The three small ears of corn from my CSA only yielded 1-1/4 cups, so I halved the recipe. That’s a shame, since we won’t have leftovers. I did substitute cornstarch for the arrowroot. A great weeknight meal!

Great recipe.  I used frozen corn to make it easy and it was perfect.  I also used less garlic because I have little kids.

https://content.jwplatform.com/videos/8q6IvmYW.mp4

This Charred Corn & Basil Pasta is a creamy, alfredo-esque pasta dish that celebrates the delicious flavors of sweet summer corn! Topped with fresh basil for a bright, herby finish. Vegan & Gluten-Free. 

Charred Corn & Basil Pasta

This creamy corn pasta recipe is a delicious summer dinner! Made without cream or butter, the sauce gets it luscious texture from blended sweet corn. More whole corn kernels add crunch.

Creamy Corn Pasta

shell pasta

extra-virgin olive oil (plus more for drizzling)

corn (3 cups)

shallots (chopped (⅔ cup))

pecorino cheese

basil leaves

Red pepper flakes (for sprinkling)

Bring a large pot of salted water to a boil. Prepare the pasta according to the package instructions, cooking until al dente. Reserve 1½ cups of the starchy pasta cooking water before draining.

Heat the olive oil in a large, deep skillet over medium heat. Add the corn kernels, shallots, garlic, salt, and several grinds of pepper and cook for 5 minutes, or until the shallot has softened and the corn is tender and bright yellow. Turn off the heat.

Transfer half the corn mixture to a blender and add ½ cup of the reserved pasta water and the lemon juice. Puree until smooth.

Add the cooked pasta to the pan with the veggies and heat over low heat. Add the corn puree and stir to coat the pasta, then add the cheese and another ¼ cup pasta water and stir until the cheese melts into the sauce. Add more pasta water as needed to loosen the sauce to your liking.

Season to taste and fold in half the basil. Garnish with the remaining basil, sprinkle with red pepper flakes, and serve.

This secretly healthy Corn Pasta is ultra-creamy—without cream or milk! The secret? Creamed corn! It’s delicious year-round with canned or frozen corn.

Corn pasta

Salt and pepper

pasta

unsalted butter (divided)

green onions

can cream style sweet corn (see note 1)

corn

Parmesan cheese (see note 2)

Red pepper flakes (optional)

Prepare Pasta

Set a large colander in the sink with a glass mug or liquid measuring cup in the center of the colander (so you don’t forget to reserve some pasta water before draining the pasta!). Bring a large pot (5.5-quart or bigger) of water to boil. Once boiling, generously salt the water (I add 1 tablespoon fine sea salt). Return to a boil, then add the shells. Cook according to package directions, subtracting 1 minute. Before draining, remove 1 cup of pasta water, then drain. Do not rinse.

Make Sauce

Meanwhile, thinly slice the green onions—just the whites and light green parts (about 1/2 cup). Discard or save the dark green parts for another recipe. Add 1 tablespoon of the butter to a large pot or sauté pan over medium heat. Once melted, add sliced green onions and a pinch of salt and pepper. Cook, stirring frequently, for about 3 minutes. Add garlic and stir until fragrant, 30 seconds. Add 1/4 cup reserved pasta water. (Just dip a measuring cup into the pot if the pasta is still boiling.) Stir. Add the can of creamed corn and mix.

Blend

Simmer for 3–5 minutes, stirring frequently. Use a spatula to scrape every bit of the mixture from the pot to a blender. Blend mixture (see note 4) until very smooth (about 1–2 minutes on high), adding a little extra water if needed to get a thick but pourable texture.

Add Corn

While the mixture is blending, return the skillet to medium-high heat. Add remaining 3 tablespoons butter and melt. Once melted, add in frozen corn and cook for 1 minute. Add in the blended corn mixture and mix. Reduce heat to medium and simmer to combine flavors until pasta is done cooking.

Toss

Add drained pasta and 1/4 cup of the reserved pasta water and toss vigorously to coat. While tossing, gradually add in the Parmesan, adding 2 tablespoons at a time. Toss and cook for 1 minute; add a little more of the pasta water if the mixture seems too thick. Continue to toss until sauce is thick and coats the pasta nicely. Taste and add additional salt and pepper to taste (I typically add 1/2 up to 1 teaspoon pepper and another pinch of salt). Mix in the herbs and serve.

Serve

Serve plates, garnishing with additional basil and Parmesan if desired and a sprinkle of red pepper flakes if using. Enjoy immediately!

As your sister, I have another favorite recipe!! This has become a staple in our house! Thanks chelsea!

It's your sister! I can’t believe how creamy this was! It was amazing!!

https://content.jwplatform.com/videos/2PQKZ1s0.mp4

This creamy-- but secretly healthy-- Corn Pasta is a ridiculously creamy pasta made without any cream or milk. What's the secret? Creamed corn! This unforgettably tasty pasta can be enjoyed any time of the year, thanks to canned and frozen produce!

Corn Pasta

A creamy, oozy one-pot pasta for when you want a big bowl of comfort food with a little bit of goodness. It’s the perfect combo of sweet, savoury, salty and spicy.

Cheesy Corn One-Pot Pasta

Tinned Sweetcorn

Milk

Chicken Stock

Cornflour

Ground Turmeric

Spring Onion

Bacon Lardons

Rigatoni

Mature Cheddar Cheese

Mozzarella

Pickled Jalapeño

Add ¾ of the sweetcorn (with its liquid) to a blender along with milk, stock, cornflour and turmeric. Blitz until smooth. If it's too bitty, pass it through a fine sieve and discard the bits, then set aside. Trim and thinly slice the spring onion, separating the whites from greens.

Heat a drizzle of olive oil in a saucepan set over a medium-high heat. Stir fry the lardons until crispy, then use a slotted spoon to transfer to a plate and set aside until it's time to serve. Add the spring onion whites and ½ the spring onion greens into the pan and cook for 2-3 mins until softened. Set aside the remaining spring onion greens for garnish.

Add the pasta to the saucepan and pour over the blended corn milk. Mix to combine and season with salt and plenty of freshly cracked black pepper. Bring to the boil, then turn the heat down to medium and leave to simmer, stirring occasionally, until the pasta is cooked to al dente (normally around 10 mins but follow the packet instructions).

Once the pasta has cooked, stir through the cheeses, the remaining corn and the pickled jalapeño slices. Taste and season to taste with some pickle brine, salt and pepper, if needed.

Spoon into bowls and garnish with the lardons and remaining spring onion greens.

This is a great recipe! I'll have mine with extra jalapeños, please!

This was a hit! Had to use hot curry powder and red onion as we didn’t have turmeric or spring onion. Still worked and we will be making again!

https://players.brightcove.net/6113368299001/default_default/index.html?videoId=6366860537112

A recipe that truly highlights corn in all of its glory! The creamy corn sauce, along with seasonings and natural sweetness, goes perfectly with pasta!

garlic (minced)

cobs corn

tsp miso paste

black pepper (to taste)

lemon (juiced)

tsp chili crisp (optional)

yeast (optional)

parsley (chopped, for serving)

Bring a large pot of salted water to a boil. While waiting for it to heat, slice the kernels off the corn cobs and set the kernels aside. Add the empty cobs to the boiling water and simmer for 10 minutes to create a flavorful broth.

Meanwhile, heat a drizzle of olive oil in a large pan over medium heat. Add the corn kernels and simmer for 3 to 5 minutes, until slightly charred. 

Add the garlic, miso paste, salt and a few cracks of black pepper, along with a few tablespoons of corn cob broth or water. Sauté for 3 to 5 minutes, until the corn is tender and beginning to brown slightly.

Once cooled slightly, transfer the sautéed corn mixture to a high-speed blender. Squeeze the lemon juice straight into the blender. Ladle in about 1 cup of the corn cob broth and blend until completely smooth and creamy, adding more of the broth as needed until you achieve a spoonable consistency, similar to Alfredo pasta sauce.

Remove the corn cobs from the pot and discard them. Bring the broth back to a boil, then cook the pasta in the same water according to package instructions until al dente, adding more water as needed to cook the pasta. 

Drain the pasta and return it to the pan over low heat. Pour in the creamy corn sauce and stir to coat. Stir in the chili crisp, vegan parm and nutritional yeast if using. 

Top 8 corn pasta recipes from across the web

The most viewed corn pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Creamy Shrimp Pasta with Corn and T...

Corn Basil Pasta with Mushrooms

Mexican Street Corn Pasta

Charred Corn & Basil Pasta

Creamy Corn Pasta

Corn pasta

Cheesy Corn One-Pot Pasta

Creamy Corn Pasta

Top 8 corn pasta recipes from across the web

The most viewed corn pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Creamy Shrimp Pasta with Corn and T...

Corn Basil Pasta with Mushrooms

Mexican Street Corn Pasta

Charred Corn &amp; Basil Pasta

Creamy Corn Pasta

Corn pasta

Cheesy Corn One-Pot Pasta

Creamy Corn Pasta

The most viewed corn pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Charred Corn & Basil Pasta