There’s something magical about a one-pot pasta that feels both comforting and fresh. This One-Pot Corn Pasta captures the sweetness of summer corn and the creaminess of ricotta, all tied together in a silky, buttery sauce.
It’s the kind of dish that comes together in under 30 minutes but tastes like you spent hours perfecting it. With basil, Parmesan, and a touch of spice, it’s light, bright, and deeply satisfying—a perfect blend of cozy and refreshing.
Table of Contents
Why you’ll love this One-Pot Corn Pasta
This pasta combines the comfort of creamy sauce with the freshness of sweet corn.
- Made entirely in one pot for easy cleanup
- Perfect balance of creamy, sweet, and savory flavors
- Ideal for weeknight dinners or summer gatherings
- Uses fresh, simple ingredients
- Customizable and ready in under 30 minutes
- Naturally vegetarian
I first made this when I had a few ears of corn left over from grilling in the backyard. My son had requested pasta (like always), and I figured—why not combine them? The result was unexpectedly delicious. Sweet corn melts into the sauce, and the ricotta makes it light yet rich. Now, it’s one of those dishes my family asks for by name.
If you love simple, creamy Italian flavors, try my Cacio e Pepe next—it’s another minimal-ingredient pasta that relies on good technique and fresh ingredients.
Ingredients you’ll need
Each ingredient plays a key role in creating the smooth, flavorful sauce.
Main ingredients
- 4 medium scallions – sliced, for mild onion flavor
- 3 cloves garlic – minced, to build the base flavor
- 4 ears fresh corn – kernels cut off the cob for natural sweetness
- 3 tablespoons unsalted butter – adds richness and depth
- 1/4 teaspoon red pepper flakes (optional) – gives a mild kick
- 3 1/2 cups water – used to cook pasta directly in the sauce
- 2 teaspoons kosher salt, plus more as needed – enhances flavor
- 12 ounces short pasta (such as cavatappi, fusilli, or orecchiette) – holds creamy sauce well
- 1/2 bunch fresh basil – adds brightness and aroma
- 1 ounce Parmesan cheese (1/2 cup finely grated) – for umami and creaminess
- 1 cup whole-milk ricotta cheese – makes the sauce silky and luscious
Optional add-ons or substitutes
- Substitute frozen or canned corn when fresh isn’t available
- Use mascarpone instead of ricotta for extra creaminess
- Add grilled shrimp or chicken for protein
- Replace basil with parsley or chives for variation
- Add a squeeze of lemon juice for a fresh pop
- Use vegetable broth instead of water for richer flavor
If you like bright, green pasta dishes, my Avocado Pesto Pasta offers another creamy, no-fuss way to enjoy vegetables and pasta together.
Step-by-step instructions
This dish is quick, easy, and full of flavor in every bite.
- Prep the ingredients. Slice scallions, mince garlic, and cut corn kernels off the cob. Reserve a few basil leaves for garnish.
- Sauté aromatics. In a large pot, melt butter over medium heat. Add scallions, garlic, and red pepper flakes (if using). Cook 2–3 minutes until fragrant.
- Add corn and salt. Stir in corn kernels and 1 teaspoon salt. Cook another 3–4 minutes, allowing corn to soften and release its sweetness.
- Add pasta and water. Stir in pasta and 3 1/2 cups water. Bring to a boil, then reduce heat to medium. Stir occasionally until pasta is al dente, about 10–12 minutes.
- Make it creamy. Once pasta is cooked, most water will be absorbed. Reduce heat to low. Stir in Parmesan cheese and ricotta until creamy. Add basil leaves and season to taste.
- Serve. Spoon into bowls and top with extra basil, cracked pepper, and a sprinkle of Parmesan.
Quick reminders:
- Don’t overcook the pasta—it should stay slightly firm.
- Use the starch in the water to create a creamy texture.
- Add ricotta off the heat to prevent curdling.
- Stir often to keep pasta from sticking to the pot.
If you enjoy light, vegetable-forward pasta, my Pea Pasta brings similar spring freshness with creamy texture and subtle sweetness.
Expert tips for success
Here’s how to make your corn pasta restaurant-worthy.
- Use fresh corn for the best flavor—it adds natural creaminess.
- Save a bit of pasta water to adjust the sauce consistency.
- Fold ricotta gently for a smooth finish.
- Use high-quality Parmesan for depth.
- Garnish with toasted breadcrumbs for extra texture.
- Add roasted cherry tomatoes for color and acidity.
- Finish with a drizzle of olive oil or a few basil ribbons.
If you like cool, refreshing pasta for hot days, pair this with my Italian Pasta Salad—the flavors complement each other perfectly for a summer spread.
Serving suggestions
This pasta works beautifully as a main dish or side.
- Serve warm as a creamy one-pot meal
- Pair with grilled chicken, shrimp, or salmon
- Add a simple green salad for balance
- Garnish with fresh basil or mint leaves
- Serve with garlic bread or toasted baguette
- Great for potlucks or weeknight dinners
Its golden color and rich, creamy texture make it feel fancy without any effort.
Storing and reheating
This pasta keeps its flavor beautifully when stored properly.
How to store it
- Cool completely before storing
- Refrigerate in an airtight container for up to 3 days
- Avoid freezing—it can alter the ricotta texture
- Add a drizzle of olive oil before refrigerating to prevent dryness
How to reheat it
- Reheat gently on the stove with a splash of water or milk
- Stir frequently until warm and creamy again
- Avoid high heat to keep the sauce smooth
- Garnish fresh before serving
It reheats into a delicious, cozy bowl of creamy corn comfort.
Nutrition facts (per serving )
- Calories: 390
- Protein: 14g
- Carbohydrates: 52g
- Fat: 14g
- Saturated Fat: 7g
- Fiber: 4g
- Sugar: 6g
- Sodium: 620mg
- Cholesterol: 35mg
Frequently asked questions
Can I make this with frozen corn?
Yes—just thaw and drain it first. Fresh corn has the best flavor, but frozen works great in a pinch.
Can I make this dairy-free?
Yes—substitute ricotta with a cashew or tofu-based alternative and use vegan Parmesan.
Can I add more vegetables?
Absolutely! Zucchini, bell peppers, or spinach blend beautifully into this recipe.
Final thoughts
This One-Pot Corn Pasta is comfort food with a fresh twist—creamy, buttery, and full of summer sweetness. It’s a reminder that great food doesn’t need to be complicated. With simple ingredients and one pot, you can make something that feels gourmet yet comforting, whether it’s a quiet weeknight or a sunny weekend dinner.
- Sweet, savory, and perfectly creamy
- Ready in under 30 minutes
- The ultimate summer-inspired comfort pasta
One-Pot Corn Pasta
Ingredients
Equipment
Method
- Slice scallions, mince garlic, and cut corn off the cob. Reserve basil for garnish.
- In a large pot, melt butter over medium heat. Add scallions, garlic, and red pepper flakes. Cook 2–3 minutes until fragrant.
- Stir in corn kernels and 1 tsp salt. Cook 3–4 minutes to soften and release flavor.
- Add pasta, 3.5 cups water, and 1 tsp salt. Bring to boil, reduce to medium, and cook 10–12 minutes, stirring often.
- Once pasta is al dente and most water is absorbed, reduce heat. Stir in Parmesan and ricotta until creamy. Add basil and season to taste.
- Serve warm, garnished with extra basil, black pepper, and Parmesan.
Nutrition
Notes
- Use fresh corn for best flavor, or substitute with frozen.
- Add ricotta off heat to maintain a smooth, creamy texture.
- Optional red pepper flakes add a mild kick.
