Best 2 Creamy Corn Pasta With Basil Recipes

Indulge in the symphony of flavors and textures with our creamy corn pasta with basil, a delightful dish that combines the sweetness of corn, the richness of cream, and the aromatic freshness of basil. This culinary masterpiece is an explosion of flavors, offering a delightful balance between creamy indulgence and vibrant freshness. Prepared with simple and accessible ingredients, this recipe caters to a wide range of dietary preferences, making it a versatile choice for any occasion. Dive into the world of culinary delight with our creamy corn pasta with basil, a recipe that tantalizes taste buds and leaves you craving for more.

In addition to our creamy corn pasta with basil, this article also offers a collection of delectable pasta recipes that are sure to satisfy your cravings. From the classic spaghetti with meatballs, bursting with savory flavors, to the light and refreshing lemon ricotta pasta, there's a recipe for every palate. Whether you prefer the robust flavors of hearty pasta sauces or the simplicity of a light and flavorful dressing, this article has something for everyone. Get ready to embark on a culinary journey as you explore these diverse and delicious pasta recipes.

Check out the recipes below so you can choose the best recipe for yourself!

CORN PASTA WITH SUN-DRIED TOMATOES

Corn Pasta with Sun-Dried Tomatoes image

Provided by Alex Guarnaschelli

Categories main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

2 tablespoons unsalted butter
1 teaspoon coriander seeds, crushed
2 large cloves garlic, grated
3 cups frozen corn, defrosted and drained
1 tablespoon dark brown sugar
6 scallions, both green and white parts, thinly sliced
Kosher salt
1 1/2 cups heavy cream
1/4 cup dry-packed sun-dried tomatoes (not in oil), coarsely chopped
1 pound penne pasta
4 sprigs fresh basil, stemmed
Freshly ground black pepper
Freshly grated Parmesan

Steps:

In a large skillet, melt the butter over medium heat. Add the coriander and garlic and let it toast until you smell it, 30 to 45 seconds. Add half of the corn and cook for a couple of minutes to soften. Add the sugar, scallions and a pinch of salt. Cook for 2 to 3 minutes. Add the heavy cream and simmer until the cream reduces slightly, 3 to 5 minutes.
Pour the mixture into a blender and puree until smooth. If the corn is "stringy" or the sauce grainy, strain through a fine-mesh sieve. Transfer the sauce to a large skillet and stir in the sun-dried tomatoes. Keep warm.
In a large pot, bring 6 quarts of water to a rolling boil. Add a generous amount of salt. The pasta water should taste like sea water. Add the pasta to the pot and stir so it doesn't stick to the bottom as it cooks. Cook the pasta until al dente (chewy but not hard or raw tasting), 8 to 10 minutes. Reserve a little of the pasta cooking liquid in case you need it later, then drain the pasta in a colander.
Toss the pasta in the skillet with the sauce and remaining corn. Add some basil leaves and salt and pepper. Scoop into bowls and top with Parmesan and more basil leaves.

SHRIMP PASTA WITH CORN AND BASIL

Shrimp Pasta With Corn and Basil image

This particularly American combination of flavors - shrimp and corn - is light, summery and very tasty, both sweet and slightly spicy. If you are feeling flush, you can make this pasta with lobster instead.

Provided by David Tanis

Categories weeknight, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

Salt and pepper
1 pound pasta, such as linguine or spaghetti
3 tablespoons extra-virgin olive oil
1 small garlic clove, minced
1 1/2 pounds small shrimp, preferably wild, peeled and deveined, patted dry
Generous pinch of red-pepper flakes
2 cups tender corn kernels (from 2 or 3 ears)
2 tablespoons thinly sliced scallions
2 tablespoons roughly chopped basil, plus more basil leaves for garnish

Steps:

Bring a pot of well-salted water to a boil over high heat. Cook pasta to al dente according to package instructions.
As pasta cooks, put oil in a large skillet over medium. Add garlic. Cook gently without coloring, about 1 minute.
Raise heat to medium-high and add shrimp. Season with salt, pepper and red-pepper flakes. Cook, stirring, until shrimp puff and turn pink, 1 to 2 minutes. Add corn and continue cooking until warmed through.
Drain cooked pasta and transfer to a warm serving bowl. Pour skillet contents over pasta and toss. Sprinkle with scallions and chopped basil. Garnish with basil leaves.

Tips:

Choose the Right Pasta: For this recipe, short pastas like penne, rotini, or macaroni work best as they hold the creamy sauce well.
Cook the Pasta Al Dente: Cook the pasta according to the package instructions, but aim for an al dente texture. This means the pasta should be slightly firm to the bite.
Use Fresh Vegetables: Fresh corn kernels and basil add the best flavor to this dish. If fresh corn is unavailable, you can use frozen or canned corn, but be sure to drain it well.
Make a Smooth Sauce: To ensure a smooth sauce, blend the corn and some milk until creamy. You can also use an immersion blender directly in the pot.
Add Parmesan Gradually: Gradually add the Parmesan cheese to the sauce, stirring constantly, until you reach your desired consistency and flavor.

Conclusion:

This creamy corn pasta with basil is a delightful dish that combines the sweetness of corn, the creaminess of the sauce, and the freshness of basil. It's a quick and easy recipe that's perfect for busy weeknights or casual gatherings. With its vibrant colors and delicious flavors, this pasta dish is sure to be a hit with everyone at the table.