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Creamy Summer Corn Pasta

with basil, brown butter + sweet little pops of corn

This is one of those dinners that tastes way fancier than the effort it takes. Sweet summer corn gets blended into the silkiest sauce — no cream needed — and tossed with pasta, fresh basil, browned butter, and plenty of Parmesan. Cozy, fresh, and exactly the kind of meal you make when the farmers market corn is calling your name.

Serves 3–4

You’ll Need

  • 12 oz orecchiette or farfalle
  • Fine sea salt
  • 1 tbsp olive oil, plus extra for finishing
  • 1 bunch scallions, thinly sliced
    (keep the whites and greens separate)
  • 2 ears fresh corn, kernels removed
  • ½ tsp black pepper, plus more to finish
  • 3 tbsp unsalted butter
  • ½ cup grated Parmesan, plus more if you love it cheesy
  • ⅓ cup torn basil, mint, dill or combination
  • ¼ tsp red pepper flakes
  • Fresh lemon juice

Let’s Cook

1. Boil the pasta

Bring a big pot of salted water to a boil — it should taste like the sea. Cook the pasta until just shy of al dente. Before draining, save about ½ cup of the pasta water. That starchy water is what makes the sauce glossy and clingy instead of heavy.

2. Make the creamy corn sauce

While the pasta cooks, warm the olive oil in a large skillet over medium heat. Add the scallion whites with a pinch of salt and cook until soft and sweet, about 3 minutes.

Add all but ¼ cup of the corn kernels along with ¼ cup water. Let everything simmer for a few minutes until the corn is bright and tender.

Transfer the mixture to a blender with ¼ tsp salt and ¼ tsp pepper. Blend until smooth and creamy. If needed, add a splash more water to loosen it — you want a sauce that pours but still feels velvety.

3. Brown the butter + build flavor

Using the same skillet, melt the butter over medium-high heat. Add the reserved corn and cook for 1–2 minutes until tender and a little golden.

If the butter browns slightly, even better. It adds this nutty, cozy flavor that makes the whole dish taste restaurant-level.

Pour the corn purée back into the pan and stir for about 30 seconds just to bring everything together.

4. Toss it all together

Add the pasta to the skillet along with half the reserved pasta water. Toss well so every piece gets coated. If it feels too thick, add another splash of pasta water until glossy and silky.

Stir in:

  • Parmesan
  • scallion greens
  • basil or mint
  • red pepper flakes
  • remaining salt + pepper

Finish with a squeeze of fresh lemon juice to wake everything up.

To Serve

Spoon into warm bowls and top with:

  • extra herbs
  • more scallions
  • cracked black pepper
  • Parmesan
  • a drizzle of good olive oil

And that’s it. Simple ingredients, peak summer flavor, and the kind of pasta you’ll crave again before you’ve even finished the bowl.

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