📋Creamy Sweet Corn Pasta
This creamy corn pasta with basil and lemon is the ultimate summer pasta. It is a must-try dish when sweet corn is in season. It is a perfect meatless meal that’s effortless to make and comes together in 20 minutes. It’s decadent and full of flavors.
Servings: 4 servings
Calories: 569kcal
Ingredients
- 8 ounces shell pasta
- 1 tablespoon unsalted butter
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons shallot diced
- 2 cloves garlic minced
- 1 tablespoon all-purpose flour
- ¼ cup chicken stock
- 1 cup heavy cream or whipping cream
- 1 ½ cup fresh corn
- ¼ teaspoon white ground pepper
- ¾ teaspoon Italian seasoning
- â…“ cup Parmesan cheese grated from block
- 1 tablespoon lemon juice freshly squeezed
- 10-15 fresh basil leaves roughly torn
Instructions
- Remove the corn kernels from the cob.
- In a large pot boil water. Add generous salt. Cook pasta in boiling salted water until al-dente (I always drain pasta couple of minutes before the mentioned time as per packet instructions). Reserve 1 to 1 ½ cups of pasta water for later use.
- To a large skillet add butter and extra virgin olive oil.
- Sauté shallots for 30 seconds.
- Sauté minced garlic for a few seconds in the pan.
- Sprinkle flour and cook with constant stirring for about a minute.
- Pour chicken stock and rigorously whisk constantly. The roux will begin to thicken quickly.
- Reduce heat and pour heavy cream along with some pasta water.
- Whisk well and continue to cook on low heat until sauce thickens and coats the back of the spoon. You can pour the pasta water required to adjust the consistency of the sauce. Do not cook sauce on high heat, if it starts rapidly bubbling it will curdle and split.
- Add fresh corn, ground white pepper, salt, and Italian seasoning to the sauce.
- Let it cook on low heat, and keep stirring frequently.
- Add cooked pasta and give it a good mix.
- Remove pan from heat, and grate Parmesan cheese into the pot. Squeeze fresh lemon juice and tear fresh basil leaves roughly and add to the pasta.
- Stir well and serve immediately hot.
Video
Notes
- Always cook pasta al-dente.
- I do not recommend substituting heavy cream with milk or half and half. The fat in heavy cream will prevent the sauce from turning grainy.
- Shred cheese from the block instead of buying pre-shredded cheese from a bag. Pre-shredded cheese has fillers (non-caking agents) that will prevent the cheese from melting and cause the sauce to turn grainy.
- The sauce will begin to thicken as it cools. You can adjust the consistency of the sauce by adding pasta cooked water.
Nutrition
Calories: 569kcal | Carbohydrates: 58g | Protein: 15g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 81mg | Sodium: 184mg | Potassium: 390mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1189IU | Vitamin C: 7mg | Calcium: 165mg | Iron: 2mg