Although summer seems to be slipping away with each passing day, there’s still loads of fresh sweet corn arriving at the grocery store from local, nearby farms. I’m savoring the late season produce by slicing sweet and crispy kernels off the cob to dot this plate of deliciousness – Creamy Sweet Corn Pasta with Basil!
How to Slice Kernels Off the Cob — No Mess!
Creamy Sweet Corn Pasta with Basil
Join me in refusing to acknowledge time’s inevitable passing with this incredible taste of summer. Cooked pasta is tossed with the holy trinity of summer cooking – sweet corn, basil, and butter – plus lots of garlic, pan-roasted cauliflower, and a drizzle of fresh lemon juice. The ingredients are then enveloped in an easy, creamy pan sauce made from parmesan cheese and pasta cooking water. It is so, SO good!
Add Creaminess with Pasta Cooking Water
Pasta cooking water is a great way to create a creamy sauce without having to add cream to a recipe. Since it contains all the starch from the pasta, it thickens things up nicely without diluting the flavor of the dish. All you do is scoop water from the pasta cooking pot into a skillet then stir until the dish is saucy. Couldn’t be easier! Served as a splashy side dish with dinner or piled into two bowl as a meatless main for you and your mate, you will love, love, love this flavor-packed summer pasta dish. I’ve made it four times in two weeks. Can’t stop won’t stop because – say it with me – VIVA SUMMER!
How to Make this Recipe
Start by melting butter in a large skillet over medium-high heat. Add chopped cauliflower and shallots, season with salt and pepper, then saute until the cauliflower starts to turn golden brown around the edges, about 5 minutes.
Turn the heat down to medium then add fresh sweet corn kernels that have been sliced from the cob, minced fresh garlic, plus more salt and pepper, then saute until the sweet corn is slightly tender, another five minutes or so. About this point you might feel faint from the delicious scent wafting around your kitchen!!
Meanwhile, cook gluten free spaghetti (or whatever pasta shape you have on hand) in a large pot of salted boiling water until al dente. Now, this is important: DO NOT DRAIN THE PASTA when it’s done! Rather, carefully use a glass measuring dish or cup to scoop out ~2 cups pasta cooking water and set aside. This starch-rich water is what will thicken our sauce.
Next, use tongs to transfer the pasta directly from the cooking pot into the skillet then add chopped fresh basil and a wee squeeze of fresh lemon juice. This pasta dish isn’t supposed to taste lemony, but a small drizzle wakes all the flavors up.
Last step is to add freshly grated parmesan cheese plus some of the reserved pasta cooking water. Stir and toss the pasta with the heat still on medium until a light and silky sauce has formed. Add more pasta cooking water (or parm!) if needed.
Taste and add more salt and/or lemon juice if desired, then swirl onto plates and dig in. I hope you love this yummy, saucy, summery pasta dish – enjoy!
More Sweet Corn Recipes
Air Fryer Corn on the Cob Napa Sweet Corn Salad Summer Sweet Corn Saute Sweet Corn Risotto Gnocchi and Chicken Sausage Vegetable Skillet Sweet Corn with Maple-Bourbon Brown Butter and Bacon
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