Above view of creamy corn pasta in a pan

Creamy Corn Pasta

Make a delicious summer corn pasta with ricotta and parmesan cheese

Recipe By: Madeline
Prep: 10 minutesCook: 20 minutesTotal: 30 minutes
Servings: 3 servings 1x


  • 8oz pasta
  • 2 ears of sweet corn
  • 2 tbsp salted butter
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/8 tsp crushed red pepper (optional)
  • 1 cup ricotta cheese
  • 1/2 cup freshly grated parmesan cheese
  • 1/2 cup pasta water
  • Lots of fresh basil for garnish


  1. Bring a large pot of salted water to a boil. 
  2. Cut sweet corn off of the ear. Pour pasta into the boiling water.
  3. Heat oil and butter over medium-low heat in a large skillet and pour corn into the hot pan. Toss the corn in the oil and butter and season with salt, pepper, and crushed red pepper.
  4. Toss and saute until the corn is soft and fragrant. Pour the ricotta and parmesan cheese into the pan and reduce the heat to low.
  5. Take 1/2 cup of the water from the boiling pasta and pour into the pan with the cheese and corn. Mix until the water and cheese makes a smooth sauce.
  6. Transfer the cooked pasta directly into the sauce and toss to coat. Slice fresh basil into ribbons and serve the pasta with lots of fresh basil


  • You must use freshly grated parmesan for it to mix into the creamy sauce properly
  • You can use any kind of dry pasta, but I prefer something like rigatoni or fusili
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.