This creamy jalapeño and corn pasta is a perfect balance of spicy, sweet, and creamy flavors. Tender pasta is tossed with a silky sauce made from jalapeños, corn, and half-and-half, creating a dish that’s rich yet refreshing. It’s an easy weeknight meal that feels special enough for guests, offering a satisfying combination of heat, creaminess, and texture in every bite.

Why You’ll Love This Recipe

• Perfect blend of spice and sweetness: The jalapeño gives the dish a gentle heat that complements the natural sweetness of corn.
• Creamy and comforting: The half-and-half and parmesan make the sauce luxuriously smooth without being heavy.
• Simple and quick: You can have this flavorful meal ready in just about 35 minutes.
• Versatile: Works with either fresh or frozen corn and can be customized with different pasta shapes or herbs.
• Crowd-pleaser: Mild enough for those who don’t love too much spice but still flavorful enough to impress.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 pound orecchiette pasta
2 tablespoons olive oil
3 tablespoons butter
1 medium onion, finely chopped
3 cloves garlic, minced
1 medium jalapeño, finely chopped
2 cups fresh or frozen corn (about 3 ears of fresh corn)
1 ½ cups half and half
½ cup grated parmesan cheese
½ cup chopped cilantro (optional)
Salt to taste

Directions

1. Cook the pasta: Bring a large pot of salted water to a boil. Add the orecchiette and cook until tender according to package instructions. Reserve 1 cup of the pasta cooking water, then drain the pasta.
2. Prepare the sauce: While the pasta cooks, heat olive oil and butter in a large skillet over medium heat. Add the chopped onion and cook until soft and translucent.
3. Add aromatics: Stir in the minced garlic and diced jalapeño. Cook for about 3 minutes, until fragrant and tender.
4. Add corn: Stir in the corn and cook for 3–4 minutes until it softens.
5. Make it creamy: Reduce the heat to low and pour in the half and half. Stir occasionally and let it simmer gently until the pasta is ready.
6. Combine: Return the drained pasta to the pot. Pour in the creamy jalapeño-corn sauce and add the grated parmesan. Stir well to coat the pasta evenly.
7. Adjust texture: If the sauce is too thick, add a splash of the reserved pasta water until you reach the desired consistency.
8. Finish and serve: Stir in chopped cilantro if using, season with salt, and serve warm.

Servings and timing

Servings: 6
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

• Cheese options: Try swapping parmesan for feta or cotija for a different flavor twist.
• Add protein: Grilled chicken, shrimp, or sautéed mushrooms make great additions.
• Herb twist: Replace cilantro with parsley or basil for a different herbal note.
• Make it spicier: Leave in the jalapeño seeds and membrane for extra heat.
• Lighter version: Use whole milk instead of half and half for a lighter sauce.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Warm in a skillet over medium heat, adding a splash of milk or cream to loosen the sauce. You can also microwave it in 30-second intervals, stirring between each.

FAQs

How spicy is this pasta?

The spice level depends on whether you include the jalapeño seeds. Without them, the dish has a gentle heat that most people find mild.

Can I use another type of pasta?

Yes, medium shells or casarecce work perfectly, as they hold the sauce and corn well.

What if I don’t have fresh corn?

Frozen corn works beautifully in this recipe—just thaw it before cooking.

Can I make it dairy-free?

Yes, substitute olive oil for butter, coconut milk or oat cream for half and half, and omit the cheese or use a dairy-free alternative.

How can I make this gluten-free?

Use your favorite gluten-free pasta. Everything else in the recipe is naturally gluten-free.

Can I prepare this ahead of time?

You can make the sauce ahead and store it separately. Reheat it and toss with freshly cooked pasta before serving.

What’s the best way to cut corn off the cob?

Stand the corn upright on a flat surface and carefully slice downward with a sharp knife to remove the kernels.

Can I add other vegetables?

Absolutely! Bell peppers, spinach, or zucchini blend well with the flavors.

What can I use instead of jalapeños?

Green chilies or a pinch of red pepper flakes are good alternatives for a similar heat level.

Can I freeze this pasta?

Freezing is not recommended as the cream sauce can separate when thawed. It’s best enjoyed fresh or within a few days.

Conclusion

Creamy Jalapeño and Corn Pasta is a delightful combination of sweet corn, spicy jalapeños, and rich creaminess that transforms a simple pasta dish into something memorable. Quick to make and easy to customize, it’s perfect for weeknight dinners or casual entertaining. Serve it warm, enjoy the balance of flavors, and savor the comforting richness of this irresistible pasta.

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