Sweet Corn Pasta is the pasta side dish recipe of the summer. Sweet corn is finally in season, zucchini is out of control in my garden, and bacon is always welcome to any party in my opinion. Take all of these amazing ingredients and you’ll have a recipe that is out of this world!
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Sweet Corn Pasta is a such a fantastically simple dish. The corn and zucchini take mere minutes to cook. The sauce is created from blending a portion of the cooked corn with cream cheese, and then everything is tossed with the hot pasta and copious amounts of fresh grated parmesan.
This dish is creamy, yet light and so full of wonderfully sweet and bright flavors that you’ll come back to it again and again. Who has time to fuss over a long, complicated recipe this time of year? Not I. And, not you.
This dish is also the epitome of seasonal cooking. Nothing says summer like sweet corn and zucchini. They are both perfect in this recipe. I think bacon is always seasonal so we throw some of that in there for good measure. But the lovely creaminess of the corn paired with the smokey bacon and salty parmesan is chef’s kiss. Top it with some fresh herbs like chives, parsley and basil just send this wonderful pasta over the top.
This amazing side dish is perfect for your next family dinner. It’s a great addition for your upcoming dinner party with friends. I always make a double batch because my kids love it heated up throughout the week for a quick snack. You cannot go wrong with Sweet Corn Pasta. It’s that good.
sweet corn pasta ingredients
- Bacon
- Shallots
- Garlic
- Fresh Sweet Corn
- Zucchini
- Cream Cheese
- Lemon
- Parmesan
- Kosher Salt and Fresh Ground Pepper
- Long Pasta
- Fresh Soft Herbs (Basil, Chives, Dill, or Parsley)
how to make sweet corn pasta
To begin one of the most magnificent recipes of the summer, grab some bacon. Because, bacon. Render the bacon fat in a large skillet on medium heat. I like going until the bacon gets a bit crispy because it’s going to be a topping at the end! Once the fat is rendered, remove the bacon and set aside.
Now that we have a skillet with that precious bacon fat, add in the shallot, cooking for just a few minutes. The smell from this step alone has to be one of the best in the world.
Next, in goes the corn and garlic. You can eat raw corn (it’s delicious) so it just needs just a few minutes to grab ahold of the bacon, shallot, and garlic flavor. Add half of the corn to a blender or immersion blender cup along with the cream cheese. Blend this mixture until smooth and set it aside.
Back to the skillet. Add the diced zucchini and cook for about 5 minutes or so on medium heat, just long enough to soften it just a bit. Add the blended corn mixture and remaining sweet corn back to the skillet along with the zest and juice of a lemon.
Toss in your long pasta of choice along with some of the cooking liquid and top with as much grated parmesan cheese as your heart tells you to. There is no parmesan measurement for Sweet Corn Pasta. The measurement is: what makes you happy.
Top this glorious, glorious mixture with the crispy bacon pieces and some fresh chives and parsley. I cannot adequately put into words how good this Sweet Corn Pasta is and you’ll soon find out!
recipe frequently asked questions
Nope. You can leave it out all together or substitute it with one of your favorite veggies. Asparagus would be a wonderful addition!
Absolutely! If using frozen corn, make sure you rinse and thaw it out before you begin your recipe. If you’re going the canned corn route, simply drain and rinse it before use. This recipe will be wonderful no matter how you do it!
Any shape pasta will work! Use anything you have on hand and love. I’m using a long pasta because my kids think it’s fun to eat. It’s a very technical reasoning for sure.
Yes, you can! For my gluten-free peeps, use your favorite pasta that is certified GF. For dairy-free, use a vegan cream cheese and nutritional yeast instead of the parmesan.
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Sweet Corn Pasta
Ingredients
- 4 slices bacon, diced
- 1 shallot, minced
- 2-3 ears fresh sweet corn, shucked and kernels removed
- 3-4 cloves garlic, minced
- 1 med zucchini, diced
- 4 oz cream cheese, softened
- 1 lemon, zest and juice
- ½ cup parmesan cheese, grated I measure with my heart!
- 8 oz long pasta, cooked according to package instructions save ½-1 cup of the pasta water
- 2 tbsp chopped fresh soft herbs such as basil, chives, or parsley optional
- kosher salt and fresh ground pepper
Instructions
- Render the bacon fat in a large skillet on medium heat. Once the bacon becomes crispy, remove it from the skillet and set aside for topping later.
- Add the shallot to the bacon fat, cook for just a few minutes or until the shallot starts to soften.
- Add the corn and garlic to the skillet for 4-5 minutes. Remove the corn from the skillet and set aside.
- Add half of the corn to a blender or immersion blender cup along with the cream cheese. Blend this mixture until smooth and set it aside.
- Add the diced zucchini to the skillet and cook for about 4-5 minutes on medium heat. Return the blended corn mixture and remaining sweet corn back to the skillet along with the juice and zest of the lemon.
- To the corn and zucchini mixture, toss in your long pasta of choice along with ½ cup of the pasta cooking liquid. Add in the parmesan cheese, tossing to combine.
- Top the Sweet Corn Pasta with the crispy bacon pieces and your favorite herbs. Add more parmesan (because it's tasty) and enjoy!
Nutrition
Thank you!
I am so incredibly happy that you are here! I hope you try my Sweet Corn Pasta recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, or TikTok! And, please leave a comment or star rating below. I absolutely love seeing each and every one of your kitchen masterpieces. And, as always, if you ever have any questions about any of my recipes, please don’t hesitate to contact me!
Happy Cooking!
–Rufus
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