Corn and Basil Pasta

This quick Corn and Basil Pasta is my favorite way to bottle up the flavors of summer for a busy weeknight. There is something magical about sweet corn melted into a light, creamy sauce, kissed with zesty lemon and tossed with loads of fragrant basil. This pasta always feels like the first warm day after a long winter, bright, cheerful, and meant to be shared.

I tried this recipe in a rush after a long day at work and was amazed by how the kitchen filled with the perfume of fresh basil and corn. Now it is my top pick whenever I want something simple but just a little bit special.

Ingredients

• Spaghetti or linguine: quality pasta helps the simple sauce cling better look for bronze-cut versions if possible
• Fresh corn kernels: these add sweet crunch whether from peak summer cobs or frozen off-season for convenience
• Shallot: deepens the savory base choose a firm bulb with shiny skin for less bitterness
• Garlic: brings aromatic warmth pick heavy cloves without green shoots for best taste
• Cherry tomatoes: boost color and juicy tang ripe tomatoes here add freshness to every bite
• Fresh basil leaves: the star herb choose leaves without black spots for pure fragrance
• Olive oil: provides a silky mouthfeel and helps sauté aromatics opt for extra virgin for the best flavor
• Parmesan cheese: for creaminess and a savory boost always grate fresh for maximum melt and flavor
• Heavy cream: makes the sauce luscious without overtaking the veg pick a rich cream for silkiness
• Salt and freshly ground black pepper: essential for balancing sweetness and acidity use flaky salt and fresh pepper
• Lemon zest and juice: brighten the whole dish always zest before juicing and use unwaxed lemons if possible

Instructions

Boil the Pasta:

Bring a large pot filled with salted water to a rolling boil. Add the pasta and cook until just al dente about nine to ten minutes. Before draining scoop out a cup of starchy cooking water and reserve it to help form the sauce later on. Drain the pasta and set aside without rinsing.

Sauté the Aromatics:

While the pasta boils set a large skillet on medium heat and pour in the olive oil. Add the finely chopped shallot and cook gently for two minutes stirring until it turns translucent but not browned. This slow start coaxes out sweetness and depth.

Build Veggie Flavor:

Toss in the minced garlic and let it sizzle for about half a minute just until you smell its warmth. Drop in the corn kernels and stir frequently making sure each piece cooks through for about three to four minutes. The corn should soften and the kitchen should fill with its sweet aroma.

Tomato Time:

Scatter in the halved cherry tomatoes tossing everything together. Sauté for another two minutes until the tomatoes start to collapse and release their juices but do not let them turn mushy.

Make the Creamy Sauce:

Lower the heat and add the cooked pasta directly into the skillet. Pour in the reserved pasta water then stir in the heavy cream lemon zest and lemon juice. Toss everything thoroughly so the sauce hugs each strand coating the veg. Simmer briefly until creamy and glossy.

Season and Finish:

Stir in the grated Parmesan and most of the basil saving a pinch for the end. Work quickly while the pasta is hot so the cheese melts smoothly. Taste and add salt and plenty of black pepper right at the finish to lift all flavors.

Serve and Garnish:

Twirl the pasta into bowls and top with the rest of the basil and extra Parmesan if you like. Serve straight away while the sauce is silky and the basil perfumes the table.

Save

There is nothing quite like the snap of fresh corn in this dish. My kids fight for the last golden kernel and every summer basil plant in the garden seems to grow just for this pasta.

Storage Tips

Refrigerate leftovers in a sealed container and eat within two days. Add a splash of hot water and gently reheat in a skillet to revive the sauce without drying out the noodles. Because of the fresh basil and corn this pasta is best eaten fresh but it can be made ahead for meal prep.

Ingredient Substitutions

Swap spaghetti for penne or shells if that is what you have. You can use half and half instead of heavy cream for a lighter sauce. If you are dairy free try oat cream and a sprinkle of nutritional yeast instead of Parmesan. When corn is not in season substitute frozen sweet corn for almost identical results.

Serving Suggestions

This pasta is lovely paired with a crisp green salad and crusty bread for dinner. Add grilled shrimp or roasted chicken on the side for extra protein if desired. I often top with a sprinkle of red pepper flakes for gentle spice but for a milder meal let the creamy lemon flavors speak for themselves.

Cultural Context

This dish takes its cue from Italian summer cooking where simple market finds like basil and sweet corn mix with pasta for a luxurious but unfussy meal. Corn is not classically Italian but it marries beautifully with Mediterranean flavors especially when mingled with basil and good cheese.

Seasonal Adaptations

Early spring asparagus or peas can take the place of corn if you are making this out of season. Chives tarragon or mint work well when basil is scarce. Feel free to toss in blanched zucchini or extra tomatoes for more veg.

Success Stories

A dear friend tried this with gluten free pasta for her book club and it was the talk of the table. My cousin now makes double batches whenever her backyard basil explodes in late July and she loves how it reheats for lunch the next day.

Freezer Meal Conversion

While fresh basil does not freeze well you can freeze the sauce and cooked corn mixture for up to one month. Cool fully before packing flat in an airtight bag. Thaw overnight and toss with fresh cooked pasta and basil for a nearly instant dinner.

Save

This pasta shines brightest when served right away but holds up well for lunch or dinner with just a little care. A burst of lemon and plenty of basil make each forkful taste like summer.

Recipe Questions

→ Can I use frozen corn for this dish?

Yes, frozen corn works well; just thaw and drain it before cooking to maintain texture and flavor.

→ What pasta types are suitable?

Spaghetti or linguine are classic choices, but penne or fusilli also pair deliciously with the creamy sauce.

→ How can I make this vegan?

Replace the Parmesan with a vegan alternative and use plant-based cream for a fully vegan result.

→ Is this meal gluten-free friendly?

Yes; simply substitute regular pasta with a gluten-free variety to accommodate gluten restrictions.

→ What herbs work as substitutes for basil?

Parsley or fresh chives can give a different, flavorful twist if basil isn’t available.

→ Can I add extra vegetables?

Absolutely! Zucchini, spinach, or peas are great additions to complement the corn and tomatoes.

→ What wines pair best?

Crisp Sauvignon Blanc or Pinot Grigio enhance the summery flavor profile perfectly.