Weeknight-Friendly Creamed Corn Pasta Recipe

Classic corn is sweet and earthy, but creamed corn adds creaminess and is often overlooked. It's easy to make creamed corn from sweet corn, which we usually associate with summer.

12 ounces orecchiette 2 tablespoons olive oil 1 small white onion, diced 3 cups fresh or frozen corn ¼ cup white wine 2 cups cream 2 teaspoons mustard powder ½ cup Parmesan cheese ¼ cup fresh basil leaves, torn



Cook pasta al dente per package instructions. Drain and set aside. Over medium heat, add 2 tablespoons olive oil to a large skillet. 

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Cook onion for 5 minutes until softened and translucent. Add corn and cook for 5 minutes to soften kernels.

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 Put cream and mustard powder in. Simmer 7 minutes to thicken. Blend half the corn mixture until smooth. 

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 After the pasta has been cooked, mix in the Parmesan cheese and stir to combine. Add some basil leaves on top, and then serve.

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