Recipes

Creamy Corn and Summer Squash Pasta

July 17, 2020

A light and creamy summer pasta that’s a quick and simple way to use some summer squash and fresh corn!

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I love using in season produce during the summer and this recipe is the perfect way to highlight all the flavors of fresh corn. You can definitely make this recipe with frozen or canned corn, but there’s nothing like corn that’s cut straight off the cob!

Tips & Tricks

To cut all the kernels off, I lay the cob flat on the cutting board and slice each side off. Be careful to not cut yourself!

For this pasta, since I want to get all the corn flavors, I’ll hold the cob upright and slice down at an angle to get all the leftover bits of corn still stuck.

I usually skip cutting the bits off when making corn salads, but since we’re using them in a sauce, I use every last bit of the corn for more flavor.

I cut the yellow squash into 1/2 cm thick slices. If I’m using a thicker squash, I’ll cut the larger pieces into half moons so they aren’t way larger than the pasta cuts I’m using.

Creamy Corn and Summer Squash Pasta

 


Tiffany AngelaAuthorTiffany AngelaCategoryAmericanDifficultyBeginner


A quick and simple creamy pasta recipe using summer squash and fresh corn that's ready in under 30 minutes.

Yields4 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins


Ingredients
 8 oz dry gigli pasta (or any short pasta shape)
 2 tbsp unsalted butter
 1 yellow squash, sliced 1/2 cm thick
 2 ears corn, kernels removed from the cob
 2 large cloves of garlic, minced
 ½ cup heavy whipping cream
 ¼ cup freshly grated Parmesan cheese
 salt & freshly ground black pepper
 fresh parsley, minced (for garnish)

Directions
1

Bring a large pot of salted water to a boil and cook pasta according to package instruction until al dente. Reserve 1/4 cup of pasta water before draining.

2

Meanwhile, in a large skillet, melt the butter on medium heat. Once the butter starts foaming and bubbling slightly, add the yellow squash and season with 1/2 tsp salt. Cook while stirring occasionally until the squash has softened and caramelized around the edges (~3-5 minutes).

3

Push the squash to one side of the pan and add the corn and garlic to the other side. Season the corn with 1/2 tsp salt, 1/2 tsp freshly ground black pepper, and cook separately for 2-3 minutes until golden. Turn the heat down to low-medium, stir the heavy cream into the skillet, and give everything a good mix until evenly incorporated.

4

Bring the sauce up to a simmer, stir in the Parmesan cheese, and add in the cooked pasta and 2 tbsp of the reserved pasta water immediately. Stir the pasta until everything is evenly coated and sauce has thickened. If you need to thin out the sauce, add in the remaining pasta water.

5

Serve immediately and top with chopped parsley.

Ingredients

Ingredients
 8 oz dry gigli pasta (or any short pasta shape)
 2 tbsp unsalted butter
 1 yellow squash, sliced 1/2 cm thick
 2 ears corn, kernels removed from the cob
 2 large cloves of garlic, minced
 ½ cup heavy whipping cream
 ¼ cup freshly grated Parmesan cheese
 salt & freshly ground black pepper
 fresh parsley, minced (for garnish)

Directions

Directions
1

Bring a large pot of salted water to a boil and cook pasta according to package instruction until al dente. Reserve 1/4 cup of pasta water before draining.

2

Meanwhile, in a large skillet, melt the butter on medium heat. Once the butter starts foaming and bubbling slightly, add the yellow squash and season with 1/2 tsp salt. Cook while stirring occasionally until the squash has softened and caramelized around the edges (~3-5 minutes).

3

Push the squash to one side of the pan and add the corn and garlic to the other side. Season the corn with 1/2 tsp salt, 1/2 tsp freshly ground black pepper, and cook separately for 2-3 minutes until golden. Turn the heat down to low-medium, stir the heavy cream into the skillet, and give everything a good mix until evenly incorporated.

4

Bring the sauce up to a simmer, stir in the Parmesan cheese, and add in the cooked pasta and 2 tbsp of the reserved pasta water immediately. Stir the pasta until everything is evenly coated and sauce has thickened. If you need to thin out the sauce, add in the remaining pasta water.

5

Serve immediately and top with chopped parsley.

Creamy Corn and Summer Squash Pasta

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