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Above view of creamy corn pasta in a pan
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Creamy Corn Pasta

Make a delicious summer corn pasta with ricotta and parmesan cheese
Course Dinner
Cuisine American
Keyword corn pasta, corn pasta recipe, creamy corn pasta
Prep Time 10 minutes
Cook Time 20 minutes
Servings 3 servings
Calories 650kcal
Author Madeline

Ingredients

  • 8 oz 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

Instructions

  • Bring a large pot of salted water to a boil. 
  • Cut sweet corn off of the ear. Pour pasta into the boiling water.
  • 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.
  • 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.
  • 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.
  • 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

Notes

  • 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

Nutrition

Serving: 1g | Calories: 650kcal | Carbohydrates: 71g | Protein: 27g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 74mg | Sodium: 801mg | Potassium: 439mg | Fiber: 4g | Sugar: 6g | Vitamin A: 869IU | Vitamin C: 4mg | Calcium: 390mg | Iron: 2mg