Corn and Parmesan Pasta
Updated Aug. 11, 2025
- Total Time
- 45 minutes
- Prep Time
- 5 minutes
- Cook Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4medium ears of corn, shucked
- ½large yellow onion
- 4garlic cloves
- Kosher salt (such as Diamond Crystal)
- Extra-virgin olive oil
- 2teaspoons freshly ground black pepper, plus more for serving
- 1pound pasta of choice, such as linguine
- 1cup freshly grated Parmesan (4 ounces), plus more for serving
Nutritional analysis per serving (4 servings)
704 calories; 14 grams fat; 5 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 118 grams carbohydrates; 8 grams dietary fiber; 9 grams sugars; 30 grams protein; 683 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Begin with your mise en place. Cut off the kernels from the ears of corn and set them aside (you’ll have about 2 cups). Break the cobs in half and set them aside.
- Step 2
Finely slice the ½ yellow onion and 4 garlic cloves and set aside.
- Step 3
Fill a large pot with water, stopping 3 inches from the top. Bring this to a simmer and salt generously with a heaping tablespoon of salt. Add in the corn cobs and let simmer for 15 to 16 minutes while you prepare the rest of the recipe.
- Step 4
Set a Dutch oven or other large pot over medium heat next to the simmering pot of water. Add enough olive oil to coat the surface, about ¼ cup. Add the onion and cook, stirring occasionally, for 4 to 5 minutes, allowing it to soften slightly. Add the corn kernels, garlic and black pepper and cook for an additional 9 to 11 minutes, until the corn has softened, but before it takes on any color. Turn off the heat under the pot (this is very important for safety) and set aside.
- Step 5
Remove the corn cobs from the simmering pot of corn broth. Using a ladle, scoop 3 cups of the broth into the pot with the corn.
- Step 6
Bring the pot of corn broth to a boil over high heat. Add the pasta and cook according to package instructions to reach al dente.
- Step 7
Meanwhile, finish the corn sauce: Fully submerge your immersion blender into the pot of corn and blend to a smooth sauce. Alternatively, scoop a third of the sauce into a blender, cover the top with a kitchen towel instead of the lid (this will help release steam), and blend until smooth, repeating the process until all the sauce is blended. Heat the corn mixture over low heat and add the Parmesan in four batches, letting it melt into the sauce. Taste and season with more salt and pepper as preferred.
- Step 8
When the pasta is finished, scoop it directly into the corn sauce with tongs or a slotted spoon. Add a splash of pasta water to help the sauce cling to the pasta. Mix until creamy.
- Step 9
To serve, scoop the pasta into four bowls and top with more Parmesan and black pepper.
Private Notes
Comments
Excellent results with my CSA corn! I added just a bit of anchovy in the sauté for a little extra umami. Hey everyone! Get an immersion blender. You’ll love it, and we can stop talking about lids and towels.
@Luke I made it just a few hours ago! Super yum! Made it with Saturday Farmer’s Market corn. I added a few spoonfuls of Calabrian chili paste because it compliments sweet corn wonderfully, and I just like everything spicy. I had no issues with my Vitamix - nobody died, my kitchen is fine. I did add more parm.
Enough comments about the blender/lid/towel…did anyone make this so we can get actual feedback?
Made last night and followed the recipe but probably almost doubled the parm. Cooked the Linguini al dente, creamed the sauce with an immersion blender, added the pasta, and let that finish cooking the pasta for a few more minutes. It came out just right, not soupy at all. I thought it could use something but really liked it. Might add some miso and lemon next time, like someone suggested, and maybe a side of grilled shrimp.
I made this today. It took a lot longer than anticipated. I already had the corn shucked & the recipe took me just over 2 hours. Also, since I only had 2 ears of corn, I decided to make half of a recipe. So I cooked 8 ounces of pasta. When I added it to the sauce, there was too much sauce. I ended up cooking the other 8 ounces & added that to the sauce. The verdict? It is like spaghetti with Alfredo sauce. It tastes ok. I did add 2 red jalapeños in with the corn, recommended.
Less than the sum of its parts