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Fay Stout | all galleries >> Galleries >> My Recipe Box > Creamy Corn Pasta
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Creamy Corn Pasta

This pasta is so simple to make, so fresh tasting and inexpensive.
The original recipe came from Epicurious but I tweaked it to save time by using microwaved frozen corn
as opposed to raw sweet corn and I omitted the bacon as I am eating a vegetarian diet.

1 lb. linguine
1 package of frozen corn (you will need about 3 cups total)
1 garlic clove, minced
3/4 c. heavy cream
1/2 c. Parmesan cheese and additional for serving
1/2 c. basil or cilantro, minced (I used cilantro)
Salt and pepper to taste

Cook the pasta in a pot of boiling water according to package directions.

Cook corn in a microwave according to directions and drain any liquid after cooking.

Put the heavy cream in a blender along with half the corn and a minced garlic clove.
Buzz until smooth and season with salt and pepper to taste.

Drain the pasta and toss with the cream/corn mixture and add the remaining
corn, chopped basil or cilantro and the 1/2 c. of Parmesan cheese.

Serve with additional Parmesan cheese and coarsely ground pepper.

Canon EOS 5D Mark II
1/250s f/8.0 at 70.0mm iso6400 full exif

other sizes: small medium large auto
Stephanie07-Sep-2015 13:44
Looks yummy!!! :)
Martin Lamoon07-Sep-2015 12:10
It looks wonderful and easy to do.
Isabel Cutler07-Sep-2015 11:27
Sounds delicious but maybe calorific?
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