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    Home » Recipes » Vegetarian + Vegan » Creamy Sweet Corn Pasta

    Published: May 31, 2022 by Alicia This post may contain affiliate links.

    Creamy Sweet Corn Pasta

    Jump to Recipe Print Recipe
    Creamy corn pasta with basil and goat cheese in a bowl with a gold fork
    Sweet summer corn, zucchini, and goat cheese come together for this light and creamy pasta that won't weigh you down. Cooks in under 30 min! #summerrecipe #pasta #zucchini #corn #easy

    This creamy sweet corn pasta with basil uses sweet summer corn, zucchini and goat cheese for a simple and easy meal - no hot oven required. Just five ingredients needed!

    This pasta is super creamy, but uses pasta water to thin out the cheese into a lovely, tangy sauce. Therefore it's a really light pasta that highlights the best of summer vegetables. It's one of my favorites for the ultimate easy weeknight dinner.

    A fork digging into pasta with corn and zucchini.

    I came up with this sweet corn pasta because I did not want to turn on the oven since it's 100 degrees in Texas and I needed use up a ton of vegetables in my fridge. Like any good food blogger, I bring TWO bags to every farmers market and get overly zealous about everything that’s offered. I have no idea how to cook okra, but I’ll gladly buy two bags from any vendor who smiles at me. It really doesn’t even have to be a full smile…I'm a total sucker.

    Jump to:
    • The Easiest Sweet Corn Pasta
    • Ingredients
    • Step by Step Process
    • Using Pasta Water for Sauce
    • Serving Suggestions for Corn Pasta with Basil
    • Storage Options
    • Creamy Pasta Recipes
    • Creamy Sweet Corn Pasta

    The Easiest Sweet Corn Pasta

    I typically end up with way too much corn and zucchini during the summer, and I suspect I’m not alone in this. As I searched online for what to do with it, I realized I needed quite a few other ingredients to make most of the recipes when all I really had in the pantry was pasta. Not to worry, this is the only sweet corn pasta recipe you'll ever need again.

    This creamy corn pasta with basil is one of my most favorite recipes I've ever made and I think you'll love it too! Here are a few highlights that set it apart.

    • Minimal ingredients - This recipe only contains 5 main ingredients total.
    • Easy to make - Any beginner chef can make this and it can either be a weeknight dinner or for a dinner party.
    • Gluten free - Use your favorite gluten free pasta to make this dish fit a gluten free diet.
    • Easy to substitute - Hate goat cheese? You could substitute the cheese with Boursin or cream cheese.

    Ingredients

    Sweet corn, pasta, and zucchini with basil on a white counter.

    Because this creamy corn pasta has such minimal ingredients, it's important to focus on freshness and quality when choosing them.

    • Sweet Corn - I would highly recommend getting fresh sweet corn on the cob and taking off the kernels. Fresh corn provides the best flavor and texture. In a pinch, frozen would still work but it doesn't have the same great summer flavor.
    • Zucchini - Zucchini or summer squash would both work in this recipe.
    • Pasta - I like to use linguine or fettuccine for this recipe, but any favorite pasta shape could work here.
    • Fresh Basil - Highly recommend using fresh basil leaves here versus dried.
    • Goat cheese - Often called "chèvre", this is typically sold in log form and is not an aged cheese. It's fresh, soft, and creamy. I recommend plain for this recipe, so watch out for any hidden added flavors that could throw off the taste, like a honey version. Costco and Trader Joe's both have a great deal on this.

    Step by Step Process

    Step 1: Boil the water and cook pasta

    Bring a large pot of salted water to a boil over high heat. It helps to have one with a drain insert that you can just pull out of the pot when the pasta is finished cooking.

    I love to use this because I pull the pasta out of the water to stop the cooking when it's finished, and just balance it on top of the large pot of water. When I need to add the pasta to the sauce, I give it a quick dunk back into the hot water, which prevents the pasta from sticking together.

    It's important to reserve the pasta water as it's integral to making the sauce.

    Step 2: Cook vegetables

    While the pasta is cooking, heat olive oil in a large sauté pan over medium heat. Add zucchini and sweet corn, with a small amount of salt and freshly cracked black pepper, not stirring too often so it can caramelize and brown. Cook for about 6-7 minutes until they've softened and are beginning to lightly brown on both sides.

    Step 3: Make the sauce

    To the same pan as the vegetables, pour in the pasta water and add the goat cheese. Stir till thick and creamy, then add the pasta.

    I like to use tongs to move the pasta around, making sure it's fully coated in the sauce. If you need to add more pasta water to thin it out and make it more creamy, do it 1 tablespoon at a time so you don't water it down too much.

    Serve in a big bowl with salt and pepper to taste, and topped with fresh basil.

    Tongs tossing creamy pasta with corn and zucchini.
    Tongs lifting pasta with basil on top.

    Using Pasta Water for Sauce

    A close up pasta with corn and basil in a cream sauce.

    A creamy pasta sauce without cream? This is it! This is an excellent way to lighten up pasta dishes without sacrificing texture and flavor.

    I decided to use this trick I picked up from my Pumpkin Sage Pasta where I combined the cheese with a little bit of pasta water. It helps make a creamy sauce, but much lighter in both flavor and texture.

    This creamy sweet corn pasta with basil will be a hit for those nights you want a quick, oven-free meal.

    Serving Suggestions for Corn Pasta with Basil

    A fork digging into pasta with corn and zucchini.

    My corn pasta with basil makes a fantastic vegetarian dinner, but if you're looking to add a little more protein I would recommend.

    • Air fryer salmon - use the instructions from this post but just do salt and pepper, no sauce!
    • Grilled chicken
    • Grilled flank steak
    • Italian grilled shrimp

    For an appetizer, or a great way to use up the goat cheese, I highly recommend this endive appetizer with strawberry relish.

    Storage Options

    While I don't recommend freezing this pasta as it's best enjoyed fresh, it does keep well for 3-4 days in the refrigerator.

    To reheat - I recommend covering the bowl with a damp paper towel or adding a small splash of water before microwaving in 30 second intervals. Stir each time, so the sauce begins to coat the noodles well and becomes creamy again. Bonus points if you save more pasta water to do this!

    If you have leftover sweet corn, I recommend making this Spanish Brown Rice - it's a perfect vegetarian side dish!

    A large pan filled with pasta and basil.

    Creamy Pasta Recipes

    If you're looking for more creamy pasta recipes, check out these other posts. The baked goat cheese pasta and the Boursin pasta are reader favorites. And for something light and cool, try my Mediterranean Pasta Salad.

    • Baked Goat Cheese Pasta
    • Cajun Salmon Pasta
    • Scallop Linguine
    • Creamy Boursin Pasta

    If you make any of my recipes, don’t forget to tag me #thedizzycook or @thedizzycook on Facebook and Instagram. And please leave a review below!

    Creamy Sweet Corn Pasta

    Sweet summer corn and zucchini squash are combined with a light goat cheese sauce and topped with basil for a simple summer pasta.
    5 from 8 votes
    Print Pin Rate
    Course: Dinner, Side Dish
    Cuisine: American
    Diet: Gluten Free, Low Salt, Vegetarian
    Prep Time: 20 minutes
    Cook Time: 10 minutes
    Total Time: 35 minutes
    Servings: 4 people
    Calories: 333kcal
    Author: Alicia

    Ingredients

    • 8 oz (½ package) pasta of choice. I used fettuccini.
    • 1 tablespoon extra virgin olive oil
    • 2 ears fresh sweet corn, removed from the cob
    • 1 large zucchini, thinly sliced
    • ½ cup reserved pasta water
    • 4 oz fresh, unflavored goat cheese
    • ⅓ cup fresh basil, chopped
    • kosher salt and pepper to taste
    US Customary - Metric

    Instructions

    • Bring a large pot of salted water to a boil and cook pasta according to package directions. Save at least a cup of pasta water before you drain it completely.
    • In a large, high-sided pan, heat about 1 tablespoon of extra virgin olive oil in the pan over medium heat. Add corn kernels and sliced zucchini, cooking until softened and slightly browned about 6-7 minutes. Add about ¼ cup of pasta water and whisk in fresh goat cheese until it makes a creamy sauce. Keep adding a little bit of water until it reaches the consistency you desire (I typically don't add more than ⅓-1/2 a cup total), then season the sauce with salt and pepper to taste.
    • Add pasta and toss with the sauce (tongs are helpful for this step). Top with fresh basil and fresh black pepper, and serve immediately.

    Notes

    • This recipe makes 3 full size servings for a full meal or 4-6 for a large side.
    • Use "chevre" goat cheese - the soft, creamy kind. 
    • To remove corn kernels, place the cob over a bowl and run a chefs knife down the sides. The kernels will fall into the bowl. 

    Nutrition

    Calories: 333kcal | Carbohydrates: 42g | Protein: 14g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 120mg | Potassium: 281mg | Fiber: 2g | Sugar: 3g | Vitamin A: 533IU | Vitamin C: 9mg | Calcium: 71mg | Iron: 2mg
    Tried this Recipe? Tag me Today!Mention @thedizzycook or tag #thedizzycook!
    « Endive Appetizer with Strawberry Relish
    Tuna Pesto Pasta »

    About Alicia

    Alicia is a vestibular migraine advocate and the bestselling author of The Dizzy Cook: Managing Migraine with More Than 90 Comforting Recipes and Lifestyle Tips. Her articles and recipes have been featured by Healthline, Parade, mindbodygreen, Today, Good Morning Texas, the Vestibular Disorders Association, and the American Migraine Foundation. Read More

    Reader Interactions

    Comments

    1. Jenny says

      June 13, 2022 at 4:32 pm

      5 stars
      This was delicious! It was my first recipe of yours that I tried, and it was easy to follow and easy to eat all of it (LOL)

      Reply
    2. Cait says

      June 02, 2022 at 4:29 pm

      5 stars
      Thank you! We really enjoyed this! I used gnocchi and Trader Joe’s frozen fire roasted corn and it was perfect! Also there in a can of chickpeas to add some extra protein. 🙂 Definitely putting in rotation!

      Reply
      • Alicia says

        June 04, 2022 at 10:19 am

        Thank you, Cait!

        Reply
    3. Eve says

      May 18, 2022 at 7:06 pm

      5 stars
      This is in my regular rotation of meals! Flavorful and easy to make.

      Reply
    4. Erin says

      April 23, 2022 at 4:13 pm

      5 stars
      Super easy to make, and it tastes delicious!

      Reply
      • Alicia says

        April 28, 2022 at 8:50 am

        Thank you, Erin!

        Reply
    5. Nora says

      August 18, 2020 at 10:08 am

      5 stars
      This is a go-to meal for me now. I add ground pork mixed with spices for Italian sausage for a little more protein and it is so good.

      Reply
    6. Ani says

      July 07, 2020 at 8:09 pm

      5 stars
      Delicious! I added garlic and red pepper flakes with zucchini fresh from the garden. This will definitely be a regular meal.

      Reply

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    Meet the Cook! I’m Alicia, cookbook author and recipe developer. I was diagnosed with Chronic Vestibular Migraine in 2016 - a diagnosis that changed my life. I’ve gone from bedridden to extremely active by implementing migraine diet, incorporating key supplements, and making lifestyle changes. The Dizzy Cook is a collection of my delicious recipes that everyone will love, and tips for anyone that struggles with migraine attacks.

    About The Dizzy Cook

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    Meet the Cook! I’m Alicia, cookbook author and recipe developer. I was diagnosed with Chronic Vestibular Migraine in 2016 - a diagnosis that changed my life. I’ve gone from bedridden to extremely active by implementing migraine diet, incorporating key supplements, and making lifestyle changes. The Dizzy Cook is a collection of my delicious recipes that everyone will love, and tips for anyone that struggles with migraine attacks.

    About The Dizzy Cook

    Trending Recipes

    • Creamy Boursin Pasta
    • Beef Stew Recipe without Wine
    • Lazy Lasagna
    • No Tomato Chili (Texas-Style)
    • Anti-Inflammatory Smoothie
    • Air Fryer Flank Steak

    Get New Posts via Email

    Subscribe for new recipes, tips, and discounts.

    Healthy New Year Recipes

    • Stir Fry Without Soy Sauce
    • Beef Protein Bowl
    • Mediterranean Baked Halibut
    • Dutch Oven Pot Roast (Wine-Free)
    • Baked Chicken Kabobs
    • Chicken and Brown Rice Soup

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