Sweet Corn Butter Pasta
Midwest Goodness In Pasta Form
Every summer I find myself looking for new ways to use sweet corn, and this pasta may be one of my favorites yet. It has all the flavors of buttery corn on the cob with plenty of black pepper and just enough creaminess to coat the pasta without weighing it down, letting that fresh summer corn shine through in every bite. This Sweet Corn Butter Pasta is aptly named because it tastes just like sinking. your teeth into a juicy ear of corn.
I love corn on the cob. I’m from Illinois, so corn is pretty important to us. Ronald Reagan used to call it “Illinois Gold,” and years ago when I visited his boyhood home in Dixon, Illinois, there was a beautiful statue of him holding golden corn kernels in his hand. Anyway, I digress.
One of my favorite parts of eating corn on the cob is when you’ve loaded it up with butter, salt, and black pepper and all those buttery, salty drippings collect on the plate. I was sitting here thinking that those flavors would be incredible tossed with warm pasta. Since you can’t exactly sit down and eat a bowl of melted butter, I came up with this recipe using fresh sweet corn, shallots, butter, salt, and plenty of black pepper. The result is a simple, creamy pasta that tastes like the very best bites of summer corn on the cob, and it is truly heavenly.
Milk + Corn Is The Most Important Step
Don’t skip the step of blending part of the corn with the heavy cream. Sweet corn naturally contains a surprising amount of liquid. When it is blended, those milky juices are released and combine with the cream to create a silky sauce without needing a lot of cheese or flour. The blended corn helps thicken the sauce. It will also intensify the fresh corn flavor throughout the dish. Every bite will tastes like sweet summer corn instead of just pasta coated in cream.
A Kitchen Gadget You Actually Need
I am not usually one for kitchen gadgets, and most of the time I think a good knife can do the job just fine. That being said, I am going to link the corn kernel remover I bought on Amazon because this little tool shocked me. I didn’t realize how much sweet corn I was leaving behind on the cob until I started using it. It scrapes off so many of those sweet, milky bits that would normally go to waste. This is especially helpful in a recipe like this where the corn is the star of the show. *this is an amazon affiliate link which means I make a small commission from amazon when you use the link, at no extra cost to you.
Cheese Only If You Please
I don’t think this pasta necessarily needs the Parmesan cheese, as the sweet corn is really the star of the dish. It does add a nice savory flavor and a subtle cheesy texture to the sauce. I also realize this recipe contains a generous amount of butter. The butter is what helps create the flavor I was after. Which is the taste of sweet corn on the cob dripping with melted butter, salt, and black pepper. And speaking of salt, don’t be shy with it. Sweet corn can handle more seasoning than you might think. it is like potatoes. A proper amount of salt is what makes all those buttery corn flavors truly come alive.
Another Recipe To Love
If you love the taste of Summer sweet corn like we do, you have to make my Summer Sweet Corn Salad. The flavors of this dressing and the crunch of the corn is one of my favorite Summer recipes. The Beau Monde seasoning in this salad would also be good in this sweet corn butter pasta.
My Name Is Tipsy and I Am A Pepper-aholic
I highly recommend finishing this pasta with a generous sprinkle of freshly cracked black pepper right before serving. The bold flavor and texture of the pepper really complement the sweetness of the corn and take the whole dish to the next level. If you want to put an extra spin on the recipe, try using celery salt in place of some or all of the regular salt. It adds a subtle savory flavor that pairs beautifully with sweet corn and gives the dish a little hint of that classic Midwestern corn-on-the-cob taste.
Pasta Shapes Matter
When it comes to choosing a pasta shape for this recipe, I prefer cellentani. This is the corkscrew-shaped pasta. All those twists and curves grab onto the creamy corn sauce and little pieces of sweet corn. That being said, medium shells would also be an excellent choice. The sauce and corn kernels settle right into the little cups. This will give you a perfect bite every time. Really, any pasta with plenty of nooks and crannies will work better than a long noodle since this sauce is all about capturing those buttery, peppery corn flavors.
Reheating Works….But…
This pasta reheats surprisingly well, and the leftovers are still delicious the next day. I will say that it is at its absolute best when the pasta is tossed with the sauce and served immediately. The fresh corn sauce is at its silkiest right after it comes together. It coats every piece of pasta with that buttery, peppery sweetness. As the pasta sits, it naturally absorbs some of the sauce, so while leftovers are still wonderful, serving it right away gives you the creamiest texture and the freshest corn flavor.
Sweet Corn Butter Pasta
This creamy sweet corn pasta tastes like buttered corn on the cob in pasta form. The sauce gets its richness from fresh sweet corn blended with milk and butter rather than loads of cheese, letting the natural sweetness of the corn shine through. The corkscrew shape of cellentani pasta catches all the creamy corn sauce, but medium shells would also work beautifully.
Ingredients
- 16 ounces cellentani pasta *corkscrew pasta
- 4 ears sweet corn, kernels removed
- 6 tablespoons butter *or more if you like good food
- 1 small shallot, finely diced
- 2 cloves garlic, grated or minced
- 1 cup whole milk or heavy cream
- 1 teaspoon kosher salt, plus more for pasta water
- 1 teaspoon coarse black pepper
- 1 tablespoon dried parsley
- ½ cup grated Parmesan cheese (optional)
- 1 to 2 cups reserved pasta water
Instructions
- Bring a large pot of generously salted water to a boil and cook the pasta according to package directions. Before draining, reserve 2 cups of the pasta water.
- While the pasta cooks, cut the corn kernels from the cobs. Place half of the corn kernels in a blender with the milk and blend until smooth.
- In a large skillet or Dutch oven, melt half the butter over medium heat. Add the shallot and cook for 3 to 4 minutes until softened. Stir in the garlic and cook for about 30 seconds until fragrant.
- Add the remaining corn kernels to the skillet and cook for 3 to 4 minutes. Pour in the blended corn mixture and simmer gently for 5 minutes, stirring occasionally. Right before adding the pasta, add the rest of the butter and let it melt into the sauce.
- Add the cooked pasta to the skillet and toss to coat. Stir in enough reserved pasta water to create a silky sauce that coats the pasta. Add the salt, black pepper, dried parsley, and Parmesan cheese if using.
- Continue stirring until the sauce clings to the pasta. Taste and adjust the seasoning as needed. Serve immediately with extra black pepper on top.
Tips
Cellentani pasta is especially good in this recipe because the twists and curves hold onto the creamy corn sauce. Medium shells are another great option. Don't be shy with the black pepper because it helps give this pasta that classic sweet corn with butter, salt, and pepper flavor.