Creamy Corn Pasta with Ricotta
Description:
This Creamy Corn Pasta with Ricotta is the perfect summer comfort dish — creamy, slightly sweet, fresh, and rich without being heavy. Sweet corn kernels are blended into a luscious sauce with garlic and Parmesan, tossed with al dente pasta, and topped with dollops of creamy ricotta and fresh herbs. It’s ready in under 30 minutes and perfect for a light lunch or cozy dinner.
Ingredients (Serves 4)
Pasta – 300g (about 10 oz) spaghetti, linguine, or penne
Sweet corn kernels – 2 cups (fresh or frozen)
Garlic – 2 cloves, minced
Olive oil – 2 tbsp
Vegetable broth or pasta water – ½ cup
Parmesan cheese – ⅓ cup, grated
Whole-milk ricotta cheese – 1 cup
Fresh basil or chives – for garnish
Salt and black pepper – to taste
Optional – a pinch of chili flakes or lemon zest for extra flavor
Instructions
Cook the Pasta
Bring a pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve ½ cup pasta water, then drain.
Make the Corn Sauce
In a skillet, heat olive oil over medium heat. Add garlic and cook for 1 minute until fragrant.
Add the corn kernels and a pinch of salt. Sauté for 4–5 minutes until tender.
Blend the Sauce
Transfer most of the sautéed corn (save a few tablespoons for topping) to a blender or food processor. Add broth or reserved pasta water, Parmesan, and a bit of pepper. Blend until smooth and creamy.
Toss the Pasta
Pour the blended sauce back into the skillet. Add drained pasta and toss to coat. If needed, add a splash of reserved pasta water to loosen.
Assemble and Serve
Serve warm in bowls. Top each with spoonfuls of ricotta, reserved sautéed corn, fresh herbs, and optional chili flakes or lemon zest
Time Breakdown
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Nutritional Information (Per Serving – 1 of 4)
Nutrient Amount
Calories ~470 kcal
Protein 16g
Carbohydrates 55g
Fat 22g
Saturated Fat 7g
Fiber 4g
Sugars 6g
Calcium ~200mg
Iron ~2mg
Note: Nutritional values may vary based on exact ingredients used.
Common Questions & Answers
Q1: Can I use canned corn instead of fresh or frozen?
A: Yes! Just drain and rinse the canned corn before sautéing. It works well and saves time.
Q2: Is there a vegan version of this recipe?
A: Absolutely. Replace ricotta with vegan ricotta or blended tofu with lemon and salt. Use nutritional yeast instead of Parmesan.
Q3: Can I add protein to this dish?
A: Yes. Grilled chicken, shrimp, or crispy tofu are great protein add-ons. They pair well with the sweetness of the corn.
Q4: What herbs go best with this pasta?
A: Basil, chives, or parsley work beautifully. You could also try fresh tarragon or dill for a twist.
Q5: Can I make this in advance?
A: You can make the corn sauce ahead of time and refrigerate it for up to 2 days. Cook pasta fresh before serving for best texture.