This delicious recipe has a creamed corn feel. The sweetness of the corn in this cream sauce, paired with parmesan and basil, tastes like all the goodness of summer! This dish is rich, savory, sweet and a bit decadent…all worth it!!! I used a large rigatoni to grab all the corn and cheese goodness. This pasta is a meal in itself but I would add garlic bread and a side arugula salad.
Creamy Corn Pasta with Basil
Serve 4
- 2 ears fresh corn on the cob, shucked ( I used 4 cobs)
- 1 lb rigatoni 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 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.
