Can I use canned or frozen corn for creamed corn pasta?

Yes—you can use canned or frozen corn for this pasta, although you'll miss out on the flavor added to the pasta by the corn cobs.

How can I adjust the consistency of the sauce?

You can adjust the consistency of the sauce by adding more pasta water as needed. Note the sauce will continue to tighten up as the dish sits, so you may want to add an extra splash or two to keep it creamy.

Creamed Corn Pasta Recipe

Name: Creamed Corn Pasta
Total time: 40 min
Ingredients: 6 ears fresh corn, shucked; 1/2 cup heavy whipping cream; 4 thick-cut bacon slices, chopped; 1 medium yellow onion, finely chopped (about 1 1/2 cups); 3 large garlic cloves, minced (about 1 Tbsp.); 2 oz. Parmesan cheese, grated (about 1/2 cup), plus more for serving; 1 lb. casarecce or penne pasta; 1 Tbsp. chopped fresh thyme; 1 1/2 tsp. kosher salt, plus more for salting water

Southern Living Creamed Corn Pasta on plates to serve — Photo:
Caitlin Bensel; Food Stylist: Torie Cox

Active Time:

40 mins

Total Time:

40 mins

Servings:

This creamed corn pasta is creamy and sweet with a touch of smoke and salt from the bacon. It won’t take long for this pasta to become a regular in your weeknight dinner rotation.

Inspired by the silky and rich flavor of creamed corn, we transformed this classic side dish into an irresistible pasta sauce enriched with the savory flavors of Parmesan and bacon. While we suggest using casarecce or penne pasta, you could truly make this dish with whatever shape you have on hand (bucatini would be lovely, if you want a longer noodle).

The only must is using corn on the cob. That’s because boiling corn on the cobs in the pasta water helps infuse even more corn flavor into the dish.

We know cutting the corn kernels from the cob can be messy. For easy removal, do it in a large bowl so the kernels don’t fly all over your counter. A Y-shaped vegetable peeler is also handy for shaving corn kernels from the cobs, but a good sharp knife can get the job done.

Learn how to make corn pasta for a delicious and special summer dinner.

Ingredients for Creamed Corn Pasta

Fresh corn, heavy cream, thick-cut bacon, Parmesan cheese, and pasta—this has the makings of an epic dish before you even get started. To make creamed corn pasta, you'll need:

Fresh corn cobs: Adds fresh corn flavor to the pasta with kernels added to the sauce and corn cobs to infuse the cooking liquid for the pasta.
Heavy whipping cream: Creates a creamy base for the sauce, adding a velvety texture to the dish.
Thick-cut bacon slices: Contrasts the sweetness of the corn with a salty, savory flavor and crisp texture.
Yellow onion and garlic cloves: Adds an aromatic depth to the dish.
Parmesan cheese: A nutty, cheesy addition for extra richness in the dish.
Casarecce or penne pasta: Their shapes help the hearty sauce cling to the pasta. Feel free to substitute with other pasta shapes you prefer.
Fresh thyme: Adds a floral, earthy note and pop of green to the dish.
Kosher salt: Enhances the overall flavor.

Southern Living Creamed Corn Pasta ingredients — Caitlin Bensel; Food Stylist: Torie Cox

How To Make Creamed Corn Pasta

Cook the bacon, onion, and garlic, then add in cream, corn, and Parmesan cheese for a velvety sauce that coats every bite of cooked pasta. Full instructions are below, but here's a brief recap before you get started:

Step 1. Prepare corn: Shave the edges of the kernels off corn cobs into a bowl, along with remaining kernels and milk from the cob. Stir in cream and set aside. Boil cobs in a large pot of salted water.
Step 2. Cook bacon: Cook bacon in a skillet until crisp. Transfer to a paper towel-lined plate, reserving drippings in skillet. Add yellow onion and garlic to skillet, and cook until tender. Stir in the corn kernel mixture and cook to reduce slightly. Stir in Parmesan cheese; remove from heat.
Step 3. Cook pasta: Add the pasta to the pot with the corn cobs, and cook until al dente. Drain pasta, reserving some of the cooking liquid. Discard cobs.
Step 4. Combine: Transfer pasta to the skillet with corn mixture. Cook, adding cooking liquid as needed, until sauce coats pasta. Remove from heat; stir in thyme and salt. Top with bacon and Parmesan before serving.

Creamed Corn Pasta Variations

To give this dish a unique twist, consider these variation ideas:

Protein: Add shredded roasted chicken, sliced grilled chicken, grilled shrimp, or cooked Italian sausage for a boost in protein to turn this dish into a main course.
Veggies: Add complexity, color, and additional nutrients with shallots, bell peppers, spinach, mushrooms, peas, or sundried tomatoes.
Herbs: For an herbaceous touch, add chopped basil, cilantro, or parsley along with the thyme.
Heat: Add heat with red pepper flakes, cayenne pepper, or diced jalapeños.
Cheese: Boost the cheesy flavor of the dish with sharp Cheddar, Havarti, fontina, mozzarella, or pecorino Romano.
Citrus: Mix in a splash of lemon juice or spoonful of zest for a bright addition.
Pasta shapes: Use any pasta you have on hand, including bucatini, fusilli, farfalle, rigatoni, or orecchiette.
Toppings: Top with toasted pine nuts or breadcrumbs for a crunchy topping.

How To Store and Reheat Leftover Corn Pasta

Store leftovers of this corn pasta in an airtight container in the refrigerator for up to four days. Reheat small portions in the microwave or on the stovetop, adjusting the consistency with a splash of milk, water, or broth as needed.

What To Serve With Corn Pasta

This creamed corn pasta can be an excellent side dish to pair with grilled chicken, steak, shrimp, and other types of seafood. Serve with a seasonal salad, roasted or grilled veggies, sauteed spinach, kale, Swiss chard, or collard greens, and of course, don't forget the crusty bread or garlic bread for mopping up every last bit of that creamy sauce. Pair with chilled white wine for a sophisticated touch.

More Creamy Corn Recipes You'll Love

These comforting side dishes are a nostalgic and satisfying way to showcase fresh corn:

Editorial contributions by Katie Rosenhouse.

Ingredients

6 ears fresh corn, shucked
1/2 cup heavy whipping cream
4 thick-cut bacon slices, chopped
1 medium yellow onion, finely chopped (about 1 1/2 cups)
3 large garlic cloves, minced (about 1 Tbsp.)
2 oz. Parmesan cheese, grated (about 1/2 cup), plus more for serving
1 lb. casarecce or penne pasta
1 Tbsp. chopped fresh thyme
1 1/2 tsp. kosher salt, plus more for salting water

Directions

Remove corn from kernels, and cook cobs:

Place 1 ear of corn over a large bowl. Using a peeler, shave the edges of the kernels off into the bowl. Scrape remaining corn kernels and milk from cob with a spoon into bowl with corn kernel tops, reserving cobs. Repeat with remaining corn (yield should be about 1 1/2 cups kernels and milk). Stir in whipping cream; set aside.

Caitlin Bensel; Food Stylist: Torie Cox

Add cobs to a large pot, and cover with water; salt generously. Bring pot with corn cobs to a boil over high; let boil 20 minutes.

Caitlin Bensel; Food Stylist: Torie Cox
Cook bacon, onion, and garlic:

Meanwhile, place chopped bacon in a large skillet; cook over medium-high, stirring often, until crisp, about 10 minutes. Transfer bacon to a paper towel-lined plate, reserving drippings in skillet.

Caitlin Bensel; Food Stylist: Torie Cox

Add yellow onion and garlic to skillet; cook over medium, stirring often, until tender, about 5 minutes. Stir in corn kernel mixture, and reduce to medium-low. Cook, stirring often, until slightly reduced, about 5 minutes. Stir in Parmesan cheese until melted. Remove from heat.

Caitlin Bensel; Food Stylist: Torie Cox
Cook pasta:

Add pasta to pot with corn cobs and boiling water, and cook according to package directions for al dente, about 10 minutes. Drain pasta, reserving 1 cup cooking liquid. Discard corn cobs.

Caitlin Bensel; Food Stylist: Torie Cox
Combine pasta and sauce:

Transfer cooked pasta to skillet with corn mixture. Cook over medium, stirring constantly and adding reserved cooking liquid 1/4 cup at a time, as needed, until sauce clings to pasta, about 3 minutes. Remove from heat, and stir in fresh thyme and salt. Top with bacon, and serve with additional Parmesan cheese.

Caitlin Bensel; Food Stylist: Torie Cox

Frequently Asked Questions

Can I use canned or frozen corn for creamed corn pasta?

Yes—you can use canned or frozen corn for this pasta, although you'll miss out on the flavor added to the pasta by the corn cobs.
Can I make creamed corn pasta ahead?

This dish is best served fresh, but you can make this pasta ahead if preferred. Store covered or in an airtight container in the refrigerator for up to four days, and reheat on the stovetop, adjusting the consistency with milk, water, or broth as needed.
How can I adjust the consistency of the sauce?

You can adjust the consistency of the sauce by adding more pasta water as needed. Note the sauce will continue to tighten up as the dish sits, so you may want to add an extra splash or two to keep it creamy.