Creamy Corn Pasta
This creamy corn pasta recipe takes the natural sweetness of fresh corn and turns your favorite noodles into a late summer comfort food. It’s part alfredo, part sunshine on a plate – and ready in under 30 minutes!
Who knew corn could pull off such a creamy, velvety pasta sauce? Best of all, there’s no dairy or dairy alternatives, which makes this recipe budget friendly and fully vegan! It takes some multitasking, but the result is definitely worth the effort.
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Why You’ll Love This Recipe
- The balance of naturally sweet corn and savory umami of miso is a next-level flavor combo!
- Making broth with the empty cobs means zero waste and maximum flavor. Afterwards, you can compost them!
- Unbelievably, this recipe is completely dairy-free and doesn’t even use a vegan dairy alternative. All of the luxurious creamy texture comes from blending corn with broth and seasonings!
- Perfect for any season! Fresh summer corn is amazing, but frozen works just as well in winter.
Key Ingredients
- Corn on the cob provides both the fresh kernels and cobs for an easy homemade broth.
- Miso paste adds depth and subtle umami flavor to balance the corn’s natural sweetness.
- Lemon juice beings a pop of brightness to keep things fresh.
- Garlic, because pasta without garlic is just… sad.
Hack It!
- When corn is not in season, you can grab vacuum sealed cobs at the store. Alternatively, use frozen kernels and veggie broth instead.
- Try spaghetti, rigatoni, or shells for a different texture. Similarly, you can use gluten-free pasta, whole wheat pasta, depending on preference and dietary needs.
- While this dish stands on its own, I love adding extra toppings or sides when serving this at a party.
- If vegan parmesan is not available to you, nutritional yeast is the way to go!
- Miso is not the only way to add depth of flavor. If you’re allergic to soy, you can use mushroom powder, or coconut aminos for a similar effect.
How to Make Creamy Corn Pasta
Step 1: Bring a large pot of salted water to a boil. While waiting for the water to heat, slice the kernels off the corn cobs and set the kernels aside.
Step 2: Add the empty cobs to the boiling water and simmer for 10 minutes to create a flavorful broth. Remove the corn cobs from the pot and discard them.
Step 3: Meanwhile, heat a drizzle of olive oil in a large pan over medium heat. Add the corn kernels and simmer for 3-5 minutes, until slightly charred.
Step 4: Add the garlic, miso paste, salt and a few cracks of black pepper, along with a few tablespoons of corn cob broth or water. Sauté for 3-5 minutes, until the corn is tender and beginning to brown slightly.
Step 5: Once cooled slightly, transfer the sautéed corn mixture to a high-speed blender. Squeeze lemon juice into the blender.
Step 6: Ladle in about 1 cup of the corn cob broth and blend until completely smooth and creamy.
Step 7: Bring the broth back to a boil, then cook the pasta in the same water according to package instructions until al dente. Add more water as needed to cook the pasta.
Step 8: Drain the pasta and return it to the pan over low heat. Pour in the creamy corn sauce and stir to coat. Stir in the chili crisp, vegan parmesan and nutritional yeast if using. Enjoy with fresh parsley!
Frequently Asked Questions
I am a big advocate for accessibility. If you can’t get corn on the cob, use about 2 cups of canned or frozen corn. Skip Step 2 and use vegetable broth instead.
Keep in an airtight container in the fridge for up to 3 days. Reheat with a splash of broth or water. Alternatively, store the sauce and corn broth (Steps 1-6) and cook pasta just as you’re ready to enjoy your meal.
More Plant-Based Pasta Recipes
- Zucchini Pesto Pasta
- Creamy Tomato Pasta
- Creamy Tortellini Pasta
- Baked Orzo with Veggies (Scrappy Cooking exclusive!)
- French Onion Pasta
If you enjoy getting the most out of your produce (like we did with corn in this recipe), you’ll love PlantYou Scrappy Cooking! The entire cookbook is geared toward helping you reduce food waste, while keeping the recipes delicious, accessible, and fully plant-based.
The Recipe: Creamy Corn Pasta
Ingredients
- 12 oz pasta of choice, fettucine or fusilli lungi is great
- 2 cloves garlic, minced
- 4 cobs corn
- 1 tsp miso paste
- ½ tsp salt
- black pepper, to taste
- ½ lemon, juiced
- 1 tsp chili crisp, optional
- 2 tbsp vegan parmesan, optional
- 2 tbsp nutritional yeast, optional
- fresh parsley, chopped, for serving
Equipment
- Large non-stick pan
- tongs or spatula
Instructions
- Bring a large pot of salted water to a boil. While waiting for it to heat, slice the kernels off the corn cobs and set the kernels aside. Add the empty cobs to the boiling water and simmer for 10 minutes to create a flavorful broth.
- Meanwhile, heat a drizzle of olive oil in a large pan over medium heat. Add the corn kernels and simmer for 3 to 5 minutes, until slightly charred.
- Add the garlic, miso paste, salt and a few cracks of black pepper, along with a few tablespoons of corn cob broth or water. Sauté for 3 to 5 minutes, until the corn is tender and beginning to brown slightly.
- Once cooled slightly, transfer the sautéed corn mixture to a high-speed blender. Squeeze the lemon juice straight into the blender. Ladle in about 1 cup of the corn cob broth and blend until completely smooth and creamy, adding more of the broth as needed until you achieve a spoonable consistency, similar to Alfredo pasta sauce.
- Remove the corn cobs from the pot and discard them. Bring the broth back to a boil, then cook the pasta in the same water according to package instructions until al dente, adding more water as needed to cook the pasta.
- Drain the pasta and return it to the pan over low heat. Pour in the creamy corn sauce and stir to coat. Stir in the chili crisp, vegan parm and nutritional yeast if using.
- Serve topped with fresh parsley as desired. Enjoy!
Notes
- When corn is not in season, you can grab vacuum sealed cobs at the store. Alternatively, use frozen kernels and veggie broth instead.
- Try spaghetti, rigatoni, or shells for a different texture. Similarly, you can use gluten-free pasta, whole wheat pasta, depending on preference and dietary needs.
- While this dish stands on its own, I love adding extra toppings or sides when serving this at a party.
- If vegan parmesan is not available to you, nutritional yeast is the way to go!
- Miso is not the only way to add depth of flavor. If you’re allergic to soy, you can use mushroom powder, or coconut aminos for a similar effect.
- This recipe yields 4-6 servings depending on serving size.