Corn and Parmesan Pasta

Name: Corn and Parmesan Pasta
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium ears of corn, shucked; 1/2 large yellow onion; 4 garlic cloves; Kosher salt (such as Diamond Crystal); Extra-virgin olive oil; 2 teaspoons freshly ground black pepper, plus more for serving; 1 pound pasta of choice, such as linguine; 1 cup freshly grated Parmesan (4 ounces), plus more for serving

By Justine Doiron

Published Aug. 7, 2025

Corn and Parmesan Pasta — Linda Xiao for The New York Times. Food Stylist: Monica Pierini.

Total Time: 45 minutes
Prep Time: 5 minutes
Cook Time: 40 minutes
Rating: (0)
Comments: Read comments

If there is a sign at the farmers’ market saying corn is on sale, I am coming home with at least six ears. While I always have the best intentions of turning my first haul into a salad, I love making a dent in my stockpile with this creamy pasta. Summer corn has a nice sweetness that plays with the saltiness of the Parmesan, but don’t worry, frozen corn will get you great results. The main thing is to make sure to blend your sauce as smoothly as possible, so the corn can thicken into the creamy yellow, slightly cheesy sauce it is meant to be.

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Ingredients

Yield:4 servings

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

Ingredient Substitution Guide

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, 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.