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This Seared Corn & Basil Pasta recipe transforms sweet summer corn into a cozy and creamy pasta dish! Charred corn kernels are blended into a creamy sauce, tossed with al dente pasta, and served with fresh basil for a bright, herby finish. Vegan, Gluten-Free and Oil-Free Options.
This Seared Corn and Basil Pasta tosses al dente pasta in a luxuriously creamy pasta sauce made from charred corn kernels, cashew milk, aromatics, and simple seasonings. Served with chopped basil for a burst of freshness, this quick and cozy summer dinner features unforgettable restaurant-quality flavors in every bite.
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The Summer Comfort Food of Your Dreams
Fresh ears of corn scream ‘summer’, so I can’t help but want to pull to the side of the road every time we drive past a corn stand. Those sweet and juicy golden kernels are perfect for tossing in a refreshing summer salsa, blending into a creamy corn chowder, and even upgrading a simple pasta dinner.
This Creamy Seared Corn Pasta Recipe has your back when you’re looking for a dose of comfort during warm summer nights. An Alfredo-like charred corn cream sauce is tossed with rigatoni pasta, and then garnished with bright and peppery basil. All that after only 30 minutes of cook time? Yes, please!
But the real secret behind the restaurant-quality flavors here? Charring the fresh corn kernels in a sizzling hot pan before blending them into the creamy pasta sauce. That heat takes the corn’s natural sweetness to a whole new level, instantly upgrading every bite.
Ingredients for Corn and Basil Pasta
You need a few everyday ingredients, plus ears of fresh summer corn and basil leaves to make this summer meal:
- Corn: pull the car over as soon as you see a corn stand on the side of the road! Farm-fresh, in-season ears of corn are the best in this summer corn pasta recipe. They’re juicy and sweet, and only get better when seared in a hot pan. You can use frozen corn to make this dish year-round but remember to let the kernels thaw before searing.
- Pasta: rigatoni is my pasta of choice but you can also use another ridged, tubular short-cut pasta shape, like penne or cavatappi.
- Cashew milk: or coconut milk, for the base for the cream sauce. Remember to stick with unsweetened plant milk to prevent the sauce from tasting overly sweet.
- Arrowroot powder: this helps thicken the sauce when it’s combined with the pasta and corn. Cornstarch or tapioca powder both work well as substitutes.
- Fresh basil: this adds both a pop of color and fresh flavor.
How to Make Seared Corn and Basil Pasta
- Cook the pasta in a pot of boiling salted water until al dente. Drain, then set aside.
- Melt the butter in a pan over medium-high heat and sear the corn until it’s browned. Cook the green onion and garlic in the pan, then set aside.
- Add half of the cooked corn mixture to a blender. Pour in the cashew milk, arrowroot powder, nutritional yeast, salt, and black pepper. Blend until smooth.
- Pour the sauce into the pan with the remaining corn. Heat over medium heat and let the sauce simmer until thickened.
- Toss the cooked pasta into the sauce until well coated.
- Serve the pasta in bowls and top with fresh basil.
Caitlin’s Cooking Tips
- Don’t rinse the pasta after draining! The freshly cooked pasta will still be starchy, which helps the creamy corn sauce thicken and cling to every pasta noodle.
- Sear the corn in a cast iron pan: A pro at retaining heat, the cast iron will encourage the corn kernels to brown to perfection.
- Blend the sauce very well: Pasta sauce made with blended corn kernels can sometimes come with a gritty texture, especially when it isn’t blended long enough. Be patient and blend the sauce for at least one full minute to help it take on the smoothest consistency possible.
Serving Suggestions
A big ‘ol bowl of creamy corn pasta is a perfect summer main dish. It’s pretty rich, so pair it with lighter side dishes, like this Crunchy Cucumber Dill Salad, this Raw Carrot Salad, or an arugula salad dressed in a simple vinaigrette. Soak up every drop of the Alfredo-like sauce with freshly baked crusty bread or vegan garlic bread, too.
If you’re looking for more rich and creamy pasta recipes, you’ll also love this Creamy Vegan Alfredo Sauce with Zucchini, this No Boil Vegan Mac and Cheese, and this Triple Garlic Pasta!
Or, if you’re looking for more summer recipes made with fresh corn, you’ll also love this Grilled Romaine and Charred Corn Salad, this Sweet Pea and Corn Risotto, and this Summer Corn Chowder!
How to Store Leftover Corn Pasta
Once it has cooled to room temperature, transfer the leftover pasta to an airtight container and store it in the fridge for up to 4 days.
Either reheat the leftovers in the microwave for 1 or 2 minutes or place them in a medium pot and warm over medium heat on the stove. Add a splash of cashew milk to thin the sauce, as it will thicken as it sits.
I don’t recommend freezing the leftover pasta because the textures and flavors aren’t as creamy or fresh after thawing.
Substitutions and Variations
- Gluten-Free Variation: Swap the regular pasta for your favorite short gluten-free pasta or bean-based pasta.
- Oil-Free Variation: Instead of charring the corn in vegan butter, char it in a naked non-stick pan over medium-high heat. Deglaze the pan with water when the kernels are starting to brown, then add the green onion and garlic. Continue adding a little more water as needed to lift the stuck veggies.
- Add More Vegetables: There’s lots of room for even more summer vegetables in this pasta dinner, like roasted cherry tomatoes, frozen and thawed green peas, blanched broccoli florets, or grilled mushrooms.
- More Add-In Suggestions: Deglaze the pan with the charred corn and aromatics with a splash of dry white wine (Sauvignon Blanc or Pinot Grigio) or freshly squeezed lemon juice for a brighter flavor. You could also blend a dash of chili flakes into the sauce for a touch of heat, or garnish the pasta with vegan parmesan for more creaminess.
Recipe FAQs
No, boiling the ears of corn or the kernels isn’t necessary. Searing the kernels in a hot pan is enough to cook them all the way through.
Sure you can! Brush the shucked ears of corn with a little olive oil and lay them on a preheated grill. Cook until the corn is charred on all sides, then wait for it to cool slightly before slicing off the kernels with a knife. Blend half of the grilled corn as normal with the sauteed garlic, green onions, and other sauce ingredients.
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
Seared Corn & Basil Pasta
Ingredients
- 2 tablespoons salted butter I used dairy-free; or sub oil
- 2 1/2 cups fresh corn* about 2-3 ears
- 3 green onions thinly sliced
- 3-5 cloves of garlic minced
- 12 ounces rigatoni, gluten-free or regular
- 1 1/2 cups cashew milk or sub coconut milk
- 1 tablespoon arrowroot powder or cornstarch
- 1 tablespoon nutritional yeast optional
- 1/4 teaspoon kosher salt plus more to taste
- 1/2 teaspoon black pepper
- 1/2 cup freshly torn basil, for garnish
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil, then add in the pasta and cook until al dente, according to the package instructions. Drain the pasta, but do not rinse; set aside.
- Sear the Corn: In the meantime, melt the butter over medium-high heat, preferably in a cast iron pan as it encourages browning. Once melted, add the corn kernels and sauté for 7 to 9 minutes, stirring only every 2 minutes or so to brown the kernels. Add the green onion and garlic to the pan and cook for an additional 1 to 2 minutes, then remove the pan from the heat.
- Make the Sauce: Transfer half of the cooked corn mixture to a high-speed blender and add the cashew milk, arrowroot powder, nutritional yeast, salt, and black pepper. Blend until a smooth sauce forms. Return the pan (with remaining corn still in it) to medium heat and add the blended sauce. Bring to a simmer and cook for 3 to 5 minutes, stirring occasionally, until the sauce has thickened. Add the pasta to the sauce and stir well. Season with additional salt and pepper to taste, if necessary.
- Serve: Divide the pasta into serving bowls, then top with fresh basil. Serve warm; leftovers will keep in the fridge for up to 4 days.
Recipe Notes
- Corn: I like to use fresh corn in this recipe for the best flavor, but you can also use frozen corn in a pinch! I recommend thawing the corn before sautéeing, and you may need to cook it for a few extra minutes in step 2 before it starts to brown.
- Gluten-Free: Use gluten-free pasta to make this recipe gluten-free
- Oil-Free: You can make this recipe oil-free by searing the corn in a nonstick pan. Bring a large, nonstick sauté pan to medium-high heat. Add the corn kernels and cook for 5-6 minutes, stirring occasionally; a brown/black film will start to form on the bottom of the pan. Deglaze the pan with 3 tablespoons of water, then use a firm spatula to scrape off the brown on the bottom of the pan – it will stick to the corn. Add the green onion and garlic to the pan and cook off the additional water, then deglaze the pan with an additional 3-4 tablespoons of water & scrape. Turn off the heat once all of the excess water has evaporated.
So creamy and easy! I subbed half the plant milk for soft tofu since I had some to use up, and it worked really well. I also added some chopped cherry tomatoes on top to garnish along with the basil. We loved the recipe! Comforting and summery at the same time.
easy and delicious! i added toasted sourdough breadcrumbs for crunch on top and it was a perfect dinner!
Perfect! Thank you, Ivy!
Great recipe. I used frozen corn to make it easy and it was perfect. I also used less garlic because I have little kids.
Happy to know it turned out great for you and the kids, Kari! ♥
Yum! The three small ears of corn from my CSA only yielded 1-1/4 cups, so I halved the recipe. That’s a shame, since we won’t have leftovers. I did substitute cornstarch for the arrowroot. A great weeknight meal!
Glad you had a great meal, Eileen! Thank you for the feedback. Maybe double for leftovers next time you make it? 😉
Just made this tonight. Added the roasted tomatoes. Great way to use summer produce!
Can I freeze the lemon quinoa casserole
Sure, Lise! It’s freezer/fridge-friendly so you can store it for longer.
Can you substitute arrowroot powder with tapioca powder or cornstarch? Cashew milk with soymilk?
Yes, you can!