Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.
Celebrate summer with a bowl of Seared Corn Pasta with Basil! Charred corn kernels and al dente pasta are tossed in a sweet and creamy corn pasta sauce, then topped with fresh basil for a cozy dinner you’ll want to keep on repeat. Vegan, Gluten-Free and Oil-Free Options.
This Creamy Corn Pasta is a 30-minute dinner you’ll want to make all summer long. It tosses al dente pasta in a blended corn sauce made from charred corn kernels, cashew milk, aromatics, and simple seasonings. Every bite tastes like summer… sweet, fresh, and oh-so-comforting!
Table of Contents
The Best Summer Comfort Food
If there’s one thing you need to know about me, it’s that I’ll take any opportunity to make a batch of creamy pasta. It doesn’t matter if it’s blistering hot or freezing cold outside… you’re going to catch me tossing cooked pasta in a rich and flavor-packed sauce! I usually like to curl up with a bowl of this Spicy Sausage Fennel Pasta when it’s cold out, but during summer, there’s nothing I love more than this Creamy Corn Pasta with Basil.
Think of this corn and basil pasta like the summery version of a classic Alfredo pasta. With charred corn kernels and al dente pasta smothered in a sweet and garlicky corn pasta sauce and topped with fresh, peppery basil, just one bowl gives you a healthy dose of comfort during warm nights. And with a quick 30-minute cook time, you’ll be making it on repeat throughout the summer!
Ingredients for Vegan Corn Pasta
This corn basil pasta calls for 10-ish everyday ingredients, including a mix of pantry staples and fresh ingredients. These are the key items you’ll need:
- Corn: if there’s one vegetable that signifies summer has begun, it’s corn. I find that farm-fresh, in-season ears of corn (usually from a roadside corn stand) have the best flavor and only get better when seared in a hot pan. You can use frozen corn to make this dish year-round, but remember to thaw and dry the kernels before searing.
- Pasta: rigatoni is the best choice here because those wide tubes trap the sauce so well. Penne and cavatappi are also good options.
- Cashew Milk: creamy cashew milk complements the sweet corn flavors really well here. Feel free to use coconut milk or another fatty plant milk, like soy milk, as a substitute if you’d like.
- Arrowroot Powder: this thickening agent is blended into the corn sauce to help it thicken and stick to the pasta noodles. Cornstarch also works well.
- Seasonings: nutritional yeast gives the corn pasta sauce a rich, cheesy, umami flavor, while salt and pepper round it out and keep it balanced.
- Fresh Basil: the best summer garnish that adds a pop of color and fresh flavor to the corn pasta.
How to Make Seared Corn and Basil Pasta
- Cook the pasta until al dente, then drain and set aside.
- Melt the butter in a skillet. Add the corn kernels and sauté until they’re starting to brown. Stir in the green onion and garlic, then remove the pan from the heat.
- Blend half of the corn mixture with the cashew milk, arrowroot powder, nutritional yeast, salt, and black pepper until smooth. Pour it into the pan with the remaining corn and simmer until the sauce thickens. Add the pasta to the pan and toss to coat.
- Serve the warm pasta in bowls and garnish with fresh basil.
Caitlin’s Cooking Tips
- Don’t rinse the cooked pasta: The freshly cooked pasta will be covered in a surface layer of starch from the pasta cooking water, which helps the creamy corn sauce cling to each noodle. Rinsing the pasta will only cause the sauce to pool at the bottom of the skillet.
- Char the corn in a cast iron skillet: Cast iron is a pro at retaining heat, which encourages the corn kernels to brown evenly.
- No cast iron skillet? Fire up the grill instead: To grill the shucked ears of corn, brush them 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 sautéed garlic, green onions, and other sauce ingredients.
- Blend the sauce until it’s very smooth: This will take at least 1 to 1.5 minutes, depending on your blender. If you don’t take your time during this step, the corn kernels will still be a bit gritty in the blended pasta sauce.
Serving Suggestions
This charred corn pasta is perfect for summer dinners. The creamy sauce makes each serving feel pretty rich, so it’s best paired with lighter side dishes, like this Crunchy Cucumber Dill Salad, these 15-Minute Garlic Green Beans, or just an arugula salad dressed in a simple vinaigrette. All of that leftover sauce at the bottom of the bowl was meant to be enjoyed as well, but a side of crusty baked bread or vegan garlic bread will help you soak up every drop.
If you’re looking for more easy vegan pasta recipes for summer, you’ll also love this Vegan One-Pot Pasta Primavera, this Avocado Pesto Pasta, and this Roasted Cherry Tomato Pasta with Gremolata!
How to Store Leftover Corn Pasta
Once the pasta has cooled to room temperature, transfer it to an airtight container. It will keep for up to 4 days in the refrigerator. Freezing is not recommended.
To reheat the leftover pasta, either zap it for 1 to 2 minutes in the microwave or add it to a medium saucepan and warm it up over medium heat. Add a splash of water or cashew milk to loosen the sauce, if needed.
Substitutions and Variations
- Gluten-Free Option: Make this with your favorite gluten-free pasta.
- Oil-Free Option: Char the corn in a dry 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: Combine the remaining charred corn in the skillet with even more summer vegetables, like roasted cherry tomatoes, frozen and thawed green peas, blanched broccoli florets, or grilled mushrooms.
- Other Herb Options: Basil is a perfect fit for this creamy summer pasta, but if there are even more herbs ready to go in your garden, go ahead and toss them in! Parsley, thyme, tarragon, sage, dill, and chives would all fit in nicely.
- Optional Breadcrumb Topping: Just like in my Pistachio Pesto Pasta and my Triple Garlic Pasta recipes, a buttery and lightly toasted breadcrumb topping would be sensational sprinkled over the finished pasta. Combine 1/2 cup of panko breadcrumbs, 2 minced garlic cloves, 1 tablespoon of olive oil, and a small bunch of finely chopped basil together in a bowl, then lightly toast the mixture in a dry skillet until the breadcrumbs are golden.
Recipe FAQs
They sure do. The sweet corn kernels add a juicy pop of flavor and lots of brightness to what would otherwise be a rich and savory pasta dinner.
Yes, you can use 2.5 cups of canned corn instead. Rinse and dry the kernels well before searing them.
I haven’t tried it, but baking the creamy pasta should work well. Combine the pasta, corn, and blended corn sauce in a 9×13 baking dish, top with the breadcrumb topping or a layer of vegan parmesan (optional), then bake at 350ºF until the sauce is bubbly and the breadcrumbs are golden/the cheese is melted. Garnish with fresh basil and enjoy!
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.
I used cavatappi pasta instead. It’s fantastic- savory and a little sweet.
Yum! So happy you enjoyed.
Can you use canned corn for this recipe? And if so how much?
Yes you can! About 2.5 cups.
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!