Creamy Corn Pasta with Basil
If you make this simple dish in the summer when corn is at its delicious best then your family is required to consider you a genius. Frozen corn works just as well with this luscious, buttery sauce.
Prep Time5 mins
Cook Time20 mins
- 2 ears fresh corn on the cob, shucked or use 2 cups frozen
- 1 lb penne pasta
- 1/2 cup unsalted butter
- 1 3/4 cups heavy whipping cream
- 2 cloves garlic, minced
- 1 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 cups parmesan cheese
- fresh basil
Oil your grill or grill pan and add your corn. Cook, turning often, until charred all over, about 10 minutes. Cut kernals from the cob and set aside.
Meanwhile, cook pasta according to package directions in heavily salted water. Drain.
In a large skillet over low heat, add the butter and cream.
Simmer over low heat for 2-3 minutes until it starts to thicken.
Whisk in the garlic, onion powder, salt and pepper.
Add the parmesan cheese and stir until melted.
Add pasta and toss until coated.
Stir in corn.
Serve immediately with extra parmesan and fresh basil on top.