Creamy Sweet Corn Pasta with Basil and Cherry Tomatoes

My Creamy Sweet Corn Pasta with Basil and Cherry Tomatoes captures everything I love about summer cooking.

I’m obsessed with how fresh corn kernels and bursting cherry tomatoes create the most vibrant, satisfying meal that brings pure comfort to my dinner table.

What I Love Most About This Creamy Sweet Corn Pasta with Basil

This recipe transforms simple ingredients into something magical.

I adore how the sweet corn adds natural creaminess while cherry tomatoes provide that perfect acidic balance.

My family asks for this creamy sweet corn pasta again and again because it’s both elegant and incredibly easy to make.

I’m absolutely in love with comforting dishes like this one, and I know my Caprese Pasta with Cherry Tomatoes will steal your heart just the same way!

Ingredients For This Creamy Sweet Corn Pasta with Basil and Cherry Tomatoes

For the Perfect Summer Pasta:

• 12 oz bucatini or spaghetti (I prefer bucatini for its hearty texture)
• 3 ears fresh sweet corn, kernels removed (about 2 cups)
• 2 pints cherry tomatoes, halved
• 4 garlic cloves, thinly sliced (thin slices prevent burning)
• 1/4 cup extra virgin olive oil
• 3 tablespoons unsalted butter
• 1/2 cup heavy cream
• 1/2 cup fresh basil leaves, torn
• 1/2 cup freshly grated Parmesan cheese
• 1/2 teaspoon red pepper flakes
• Salt and black pepper to taste
• 1 tablespoon fresh lemon juice

My Kitchen Tips: Fresh corn makes all the difference in this creamy sweet corn pasta with basil and cherry tomatoes. If you can’t find fresh, frozen corn works but thaw it completely first.

For the best flavor, choose cherry tomatoes that feel heavy and smell sweet.

How to Make Creamy Sweet Corn Pasta with Basil and Cherry Tomatoes

Step 1: Prepare Your Ingredients Remove corn kernels from cobs using a sharp knife. Halve your cherry tomatoes and have everything ready—this recipe moves quickly once you start cooking.

Step 2: Cook the Pasta Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Reserve 1 cup pasta water before draining. This starchy water helps create the perfect creamy sauce.

Step 3: Char the Corn Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add corn kernels and cook for 4-5 minutes until golden and slightly charred. Season with salt and transfer to a plate.

Step 4: Build the Tomato Base In the same skillet, add remaining olive oil. Add cherry tomatoes and cook for 6-8 minutes, stirring occasionally, until they start bursting and releasing their juices. The tomatoes should look jammy and concentrated.

Step 5: Add Aromatics Reduce heat to medium-low. Add sliced garlic and red pepper flakes, cooking for 1-2 minutes until fragrant. Don’t let the garlic brown—it should just barely turn golden.

Step 6: Create the Creamy Sauce Pour in heavy cream and bring to a gentle simmer. Add the charred corn back to the skillet. Let everything bubble together for 2-3 minutes until slightly thickened.

Step 7: Combine Everything Add drained pasta to the skillet along with butter and lemon juice. Toss everything together, adding pasta water a little at a time until you achieve a silky, creamy consistency that coats each strand.

Step 8: Finish and Serve Remove from heat and fold in torn basil and half the Parmesan. Taste and adjust seasoning. Serve immediately with remaining cheese sprinkled on top.

What I Always Do to Make This Creamy Sweet Corn Pasta Taste Extra Fresh

My secret to perfect creamy sweet corn pasta is charring the corn first—it adds incredible depth.

Don’t skip reserving pasta water; it’s your insurance for silky sauce consistency.

I always tear basil by hand rather than chopping because it prevents bruising and maintains that bright, fresh flavor you want in every bite.

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Can I make this creamy sweet corn pasta ahead of time?

You can prep ingredients ahead, but I recommend serving this dish immediately for the best texture.

Store cooked pasta tossed with a little oil in the fridge, and keep your corn and tomato mixture separate. When ready to serve, gently reheat everything together with a splash of pasta water.

What’s the best substitute for heavy cream in this recipe?

You can use half-and-half for a lighter version, or try cashew cream for a dairy-free option.

I’ve also had success using full-fat coconut milk, though it adds a subtle coconut flavor that complements the sweet corn beautifully.

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How do I know when my cherry tomatoes are perfectly cooked?

Your tomatoes are ready when they’ve burst open and released their juices, creating a chunky, sauce-like consistency.

This usually takes 6-8 minutes over medium heat. You want them jammy but not completely broken down.

Can I use frozen corn for this creamy sweet corn pasta with basil and cherry tomatoes?

Absolutely! Thaw frozen corn completely and pat it dry before charring.

You might need an extra minute or two to achieve that golden color, but the flavor will still be delicious in your creamy sweet corn pasta.

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A Few Simple Additions That Make My Creamy Sweet Corn Pasta Meal Complete

I love serving this creamy sweet corn pasta with basil and cherry tomatoes for casual summer dinners on the patio.

It pairs beautifully with a crisp white wine and crusty bread for sopping up every bit of that creamy sauce.

This dish also makes an elegant side for grilled chicken or fish when you’re entertaining.