Creamy Corn Pasta with Bacon – this comforting pasta is full of summer sweet corn and takes less than thirty minutes to prepare. An easy dinner the whole family will love.
Nothing screams summer like fresh sweet corn. While I love corn on the cob, I really love making the sweet kernels the star of other dishes. This corn and bacon pasta is sweet and salty, creamy and cheesy, and quite frankly… just delicious.
Why you will love this sweet corn recipe
Creamy Corn Pasta is everything we want pasta dishes to be… comforting, satisfying, flavorful. The sweetness of the corn and the saltiness of the bacon is a wonderful combination. I used two kinds of corn – sweet corn for that fresh summer taste and canned cream corn to help create the creamy sauce. A small amount of cream rounds out the sauce without making the dish too heavy.
This dish is easy to prepare and takes less than thirty minutes to make. It’s hearty enough to serve as a main dish – just add a green salad for a complete meal. For larger appetites, serve as a side dish. Leftovers reheat well in the microwave.
Ingredients
- Corn is the star of this dish. Fresh sweet corn is delicious when in season, but frozen corn can also be used. Cream-style corn adds more corn flavor and helps to create the creamy sauce.
- Pasta – I used long fusilli which has a pretty rippled look. Fettuccine or linguine is a great option too. Short kinds of pasta such as rigatoni, cavatappi, or farfalle also work well.
- Smoked mozzarella – I like the subtle smokiness of this mozzarella and it melts nicely too. Regular mozzarella, fontina, or Monterey jack are delicious too.
Tips for making
- Prep ingredients first – this dish comes together quickly, so having all of the ingredients ready to go is key! Chop the bacon and onion, slice the corn off of the cobs, slice the sun-dried tomatoes, and shred the cheese.
- Salt the pasta water – cooking pasta in well-salted water is the only way to flavor the pasta itself. A general guideline is to add 1 tablespoon of salt per pound of pasta.
- Reserve some of the pasta water before draining the pasta. It is full of starch and flavor and is wonderful for helping the sauce come together.
Equipment
Skillet | Pasta pot | Colander | Grater
More ways to enjoy sweet corn
- Hot Corn Dip
- Corn with Pancetta
- Brown Sugar Spiced Salmon with Grilled Corn and Blistered Tomatoes
- Loaded Sweet Corn {off the cob}
- Pan-Fried Halloumi with Avocado Corn Relish
- Poblano and Roasted Corn Salsa
This comforting pasta dish is full of fresh summer corn and can be made in less than thirty minutes.
- 12 ounces long fusilli pasta or pasta shape of choice
- 5 slices thick-cut bacon cut into 1-inch pieces
- 1/2 yellow onion diced
- 3 ears sweet corn sliced off of the cob (or 10 ounces frozen)
- 14.75 ounces canned cream-style corn
- 1/4 cup heavy cream
- 1/3 cup sun-dried tomatoes in oil drained and sliced
- 4 ounces smoked mozzarella cheese shredded
- 1/4 teaspoon pepper
- salt to taste
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Cook the pasta in salted water (use 2 teaspoons salt) according to package directions. Before draining, reserve 1 cup of the pasta water. Drain - but don't rinse - the pasta. Set aside.
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Meanwhile, preheat a large heavy-bottomed skillet over medium heat. Add the bacon and cook until brown and crisp, approx. 8-10 minutes. Transfer to a paper towel-lined plate. Drain the excess fat, leaving about 1 tablespoon in the pan.
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To the skillet, add the onion and the fresh corn and saute for 5 minutes or until the onion has softened. Add the creamed corn and black pepper and cook over medium-low for 5 minutes.
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Add the pasta, 1/2 cup of the pasta water, and the heavy cream. Toss until well-combined, adding more pasta water if necessary to bring the sauce together. Stir in the cheese. Add the bacon and sun-dried tomatoes, reserving some for garnishing. Season with salt to taste if necessary.
Thanks for sharing!
If you try this recipe, please leave a comment and rating below. You can also post a photo on Instagram tagging me @mycasualpantry using hashtag #mycasualpantry.
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