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5 from 8 votes

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.
Prep Time20 mins
Cook Time10 mins
Total Time35 mins
Course: Dinner, Side Dish
Cuisine: American
Diet: Gluten Free, Low Salt, Vegetarian
Servings: 4 people
Calories: 333kcal
Author: Alicia


  • 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
  • cup fresh basil, chopped
  • kosher salt and pepper to taste


  • 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.


  • 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. 


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