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Creamy Corn Pasta with Basil

Prep Time:

Cook Time:


About the Recipe

A wonderful New York Times summer pasta dish with a luscious sauce made from pureed corn and sweet sauteed scallions.


  • 12 ounces pasta

  • 1 tbs olive oil

  • 1 bunch scallions (about 8)

  • 2 ears of corn shucked and kernels removed

  • 1/2 tsp ground pepper

  • 3 tbs butter

  • 1/2 cup parmesan cheese

  • 1/3 cup basil

  • fresh lemon juice


  1. Bring a large pot of well-salted water to a boil. Cook pasta until 1 minute shy of al dente. Drain, reserving 1/2 cup of pasta water

  2. Heat oil in pan over medium heat. Add scallion whites and a pinch of salt and cook until soft, about 3 minutes. Add 1/4 cup water and all but 1/4 cup corn. Simmer until corn is heated through, 3-5 minutes. Add pinch of salt and pepper, and transfer to a blender. Puree mixture until smooth. 

  3. Heat the same skillet over high heat. Add butter and let melt. Add remaining 1/4 cup corn and cook until tender, 1-2 minutes. Add the puree and cook for 30 seconds to heat and combine the flavors. 

  4. Reduce heat to medium. Add pasta and half the reserved pasta water, tossing to coat. Cook for one minute then add the rest of the water if too thick. Add parmesan and basil and a pinch of salt and pepper. Finish with fresh lemon juice

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