A creamy, fresh, and flavorful pasta dish that highlights the best of summer ingredients. Made with sweet corn straight from the cob, fresh basil, parmesan, and a silky sauce created without cream, this vegetarian meal comes together in just 30 minutes. It’s light, comforting, and the perfect way to enjoy seasonal produce.

Why You’ll Love This Recipe

I love how this recipe transforms simple summer ingredients into something so comforting and elegant. The sweet corn adds natural creaminess, while the fresh basil brings a pop of herby brightness. I don’t need any heavy cream to make the sauce silky—the starchy pasta water does all the work. It’s quick enough for weeknights, flavorful enough to serve to guests, and flexible if I want to swap pasta shapes or add a few extras.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Campanelle pasta (or bowtie, shells, orecchiette, fusilli, penne, or rigatoni)

• Fresh sweet corn cut from the cob

• Shallot, finely minced

• Garlic cloves, minced

• Butter

• Olive oil

• Parmesan cheese, grated

• Fresh basil leaves, chiffonade

• Cracked black pepper

• Reserved pasta water

• Salt to taste

Directions

1. Shuck the corn and cut the kernels off the cob. Scrape the cobs with the back of a knife to release the sweet milky liquid.

2. Bring salted water to a boil and cook pasta until one minute shy of al dente. Reserve a cup of pasta water before draining.

3. While pasta cooks, heat butter and olive oil in a large pan over medium heat. Add shallots and sauté until translucent. Stir in garlic and cook until fragrant.

4. Add corn and its juices to the pan, season lightly with salt, and cook briefly.

5. Toss in the pasta, half the reserved water, parmesan, and black pepper. Stir until a creamy sauce coats the pasta, adding more water if needed.

6. Fold in fresh basil and serve with extra parmesan and pepper on top.

Servings and timing

This recipe serves 4 people.

• Prep time: 10 minutes

• Cook time: 15 minutes

• Total time: 25 minutes

Variations

I sometimes add halved cherry tomatoes for extra color and sweetness. A pinch of red pepper flakes gives the dish gentle heat, or I’ll swap basil for oregano, parsley, or mint. A little lemon zest brightens the flavors. For a dairy-free or vegan version, I use vegan butter and vegan parmesan.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I add a splash of water or broth and warm it gently on the stovetop until creamy again. The microwave also works, but I stir halfway through so the pasta heats evenly.

FAQs

Can I use frozen corn instead of fresh?

Yes, I can use frozen corn if fresh isn’t available, but the flavor won’t be as bright. I avoid canned corn, as it changes the texture and taste.

What pasta works best if I don’t have campanelle?

I often substitute with bowties, shells, orecchiette, or fusilli—any shape that catches the corn and sauce works well.

How do I make this recipe vegan?

I replace butter with vegan butter and parmesan with a dairy-free alternative. The dish still comes out creamy and delicious.

Can I make this ahead of time?

I prefer it fresh, but I can cook the pasta and prepare the corn mixture in advance. When ready, I reheat the sauce, toss with pasta, and add basil just before serving.

What can I serve with this pasta?

I like it with a simple green salad, but it also pairs beautifully with grilled chicken, steak, or fish if I want more protein.

Conclusion

This creamy sweet corn and basil pasta is my go-to summer recipe when I want something fast, flavorful, and comforting without being heavy. The combination of sweet corn, parmesan, and basil makes every bite taste like summer. Whether I serve it as a main dish or alongside grilled favorites, it always feels special while being so easy to prepare.