Creamy Corn Pasta With Basil Recipe (2024)

Delicious. Make a stock with the corn cobs. Simmer in water 10 - 15 minutes. Use this stock to cook the pasta. More corn taste. Reserve a higher proportional of whole kernels. 1/2 cup, maybe more for crunch in the finished dish. Or just use more corn.

Fabulous! Thanks, Melissa. I added chopped grape tomatoes - in halves or quarters - which also adds another bright flavor to the dish. I added the tomatoes in at the end with the basil. Yum, Yum and Yum!

Sold! But everything's better with pork...I'm gonna add some bacon.

Yummy. I added a pound of shrimp and a clove of garlic, and used mint. Really summer!

How'd you like the pasta?

Jeff took the doors off the Jeep since it was a beautiful day. Unfortunately, when he rounded a bend one of the grocery bags fell out of the back seat and into the road! Luckily no one was injured. Long story short, this recipe is delicious even without scallions!

We made this last night and it was surprisingly good. Like others suggested, we added a 1/4 cup of finely diced pancetta (Italian bacon) from Trader Joe's. We threw it in the saute pan between Steps 2 & 3.

I love corn so I followed the recipe as written. It was very interesting, but I found the sweetness of the corn a bit overwhelming. I added the cheese, lemon juice and basil as directed but still found it a bit cloying. If I make again, I would start with some garlic along with the shallots and add the red pepper during the initial sauté rather than at the end. I also thought that the amount of cheese was far too much and made the dish very gooey and didn't add a lot of depth.

I tend to favor Melissa Clark's recipes, but this was much ado about not very much: corn puree on pasta wasn't an especially toothsome result. That said, I would add more kick with the red pepper flakes by tossing them in with the butter and corn kernels rather than sprinkling them on at the end. And no need to fuss with a food processor to puree the cooked corn--I put them into a bowl and used my Braun stick blender and it worked beautifully, with super easy cleanup.

This was restaurant quality delicious. I added lump crab and chopped cherry tomatoes at the end. I also let the butter brown - I think this was the finishing touch. My guests were all so impressed! As another reader suggested, I also saved my corn cobs and boiled them along with the water for the pasta for extra pasta flavor.

Really delightful. One caveat: I needed nearly 4 good-sized ears of corn to get 2 cups. Also, my corn mixture needed more than a little water in the blender (probably closer to 1/2 cup) to get a pourable texture.

This is my absolute favorite pasta recipe! I make it like once a week during the summer when I can get the ingredients fresh at the farmer's market. I was wondering if I could make a big batch of the sauce while corn is in season and then freeze it in containers to heat up and put over pasta throughout the fall/winter. Thoughts?

A little sweet for my taste. I agree that bacon would help play off all the sweetness, and add a smokiness that would work well with the creamy theme. If you're veggie, I suggest adding about 1T smashed capers when browning the butter & sautéing the whole corn. Add a little caper brine at the end. The acid with balance the sweetness. Bump up the chili flakes, and don't skimp on the herbs.

One of the best recipes I've found on NYT Cooking.
I left out the Parmesan to make it vegan, and it worked wonderfully.
However, I strongly suggest that you either follow the advice to make more sauce, or use less pasta. As I was pouring the pasta into the pan, I quickly reversed and put some back into the pot because I could tell it would spread the sauce too thin. I probably used about 2/3 of the pasta, but you could quite feasibly use even closer to half to make it more saucy.

This was delicious. I added a few cloves of garlic with the scallions and a little bacon, which gave it a great smoky flavor. Almost like a summery take on carbonara. My husband declared this some of the best pasta I've made, and I make a lot of pasta. Toddler approved as well.

Very summery and bright. A little complex, I can see making large batches of the corn puree beforehand and storing/freezing it for use later would be advantageous. Upping the red pepper flakes in the sauce and serving it with a cool salad makes a really delicious pairing.

Absolutely delicious. I probably used too much red pepper flakes because we like the heat, but a little more lemon juice and Parmesan seemed to take care of that. My daughter said, "This is now in the rotation" which early 20s way of saying "a total keeper"!

This was my favorite recipe all summer, people were obsessed with it. I made it vegan by using Earth Balance butter, Violife Parm, and I also used Jovial gluten free noodles. You won’t regret doubling the amount of corn and using mint AND basil.

Made it using vegan butter; loved the recipe and would definitely make it again!

I was looking for a recipe to use leftover corn on the cob. Everyone loved this quick easy, even the picky ones! I did have to add more than expected pasta water to make it saucy enough. A total of at least 1 cup. I had no scallions so I sautéed a big shallot and finished the dish with fresh chives instead of scallion greens. I added a clove of garlic to the sauté and added a 1/2 tsp smoky paprika. At the table people added ciglini mozzarella balls to increase the protein for growing teenagers.

So delicious. Added garlic and 4 small overripe end of summer tomatoes when I was sauteeing the second batch of corn. Used slightly less butter. Added a pack of Trader Joe’s raviolis. Could have added two packs for a better ratio of sauce. Overall very easy recipe with multiple steps. Looked like a gourmet restaurant meal served along side, roasted butternut squash and fennel.

This recipe is so delicious! Followed the recipe exactly.. perfection!

Sunday sept 24 2023 - awesome recipe. We used three cooked corn.

Loved the freshness of this meal. I made a few alterations based on what I had on hand. No scallions, so I used some dehydrated onions. I upped the corn to 3 ears because I wanted more whole kernels. I also reduced the pasta to 8 ounces.I had about half a pint of cherry tomatoes so I tossed those in the oven to roast along with the remaining/additional whole-kernel corn and folded that in at the end. In addition to basil, I have an abundant crop of thyme and parsley. Fantastic dish, repeater!

Add bacon or pancetta

Okay for side dish-add garlic. For main dish try bacon and scallops

Used 3 ears of corn.Sautéed a few cloves of garlic til just starting to brown in EVO and set aside to add back in at the end with the pasta. Pancetta would be good too, will try next time.

The sauce felt chunky rather than smooth? Press it through a chinois? I also added some grilled chicken for protein and garnished with crispy crumbled bacon

Delicious! I did make some minor modifications such as adding in a little tomato, garlic powder, thyme, oregano. And hint of lemon zest rather than juice.

I used shallots instead of scallions. Delicious!