Creamy Corn Pasta with Basil

I never let Summer depart without putting up a fight. I take extra long swims despite what the weather looks like that day. I also linger longer outside until the last slice of sunset melts away. There’s something about the end of summer that everyone dreads. Currently, my instagram account is full of people saying their farewells–one final dance with their dad, a last smore’s over a fire or a final, brilliant sunset. Whatever it is about the end of summer it ends a year in a way that December 31st doesn’t seem to accomplish. If you have kids, you know what I mean. The start of school (however weird this September is) signals the beginning of a new year more than singing Auld Lang Syne.

Another way I squeeze out the last of summer is to eat every delicious morsel of its bounty. I’m in the stage of the season where I can’t cram enough fresh, sweet corn into my belly. (I’m also in the stage where I can’t drink enough cocktails during sunset but that’s a separate post on a totally different blog!) If you’re looking for a way to get a final dose of corn and throw dinner on the table fast, then this is your dish. It’s a quick to complete cream sauce that with the combination of the sharp parmesan cheese and sweet corn makes it luscious blanket for your penne. It’s rich, yes, but don’t worry, you can hide under sweaters for the next 6 months. Until next year, summer, thank you for the memories.

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.

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

25 minutes mins

Course: Main Course

Cuisine: American

Ingredients Method

Ingredients

  

• 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

Method

 

1. 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.
2. Meanwhile, cook pasta according to package directions in heavily salted water. Drain.
3. In a large skillet over low heat, add the butter and cream.
4. Simmer over low heat for 2-3 minutes until it starts to thicken.
5. Whisk in the garlic, onion powder, salt and pepper.
6. Add the parmesan cheese and stir until melted.
7. Add pasta and toss until coated.
8. Stir in corn.
9. Serve immediately with extra parmesan and fresh basil on top.