A bright, fresh pasta that celebrates sweet summer corn and ready in about 25 minutes! This Summer Lemon Corn Pasta is one of my favorite easy weeknight dinners when fresh corn is in season. It takes the light, lemony vibe of my popular Lemon Chicken Pasta and adds sweet corn, garlic, butter, plenty of Parmesan, and fresh basil. The result is a silky, flavorful pasta that feels special but couldn’t be simpler to make.
Ingredients & Substitutions
- Linguine: I love linguine for this recipe because the silky sauce clings to the noodles, but spaghetti, fettuccine, or your favorite pasta will work, too. Try making homemade shaped pasta to use!
- Corn: Fresh summer corn gives this pasta its sweet flavor and crisp texture. If fresh corn is not available, frozen corn can be substituted. Thaw and pat it dry before using.
- Lemon: Both the zest and juice add bright, fresh flavor. Bottled lemon juice can be used in a pinch, but fresh lemon is best.
- Parmesan Cheese: Freshly grated Parmesan melts more smoothly into the sauce. Pecorino Romano is a good substitute if that is what you have on hand.
- Fresh Basil: Basil adds freshness and color. If you don’t have basil, fresh parsley can be used instead.
- Red Pepper Flakes: These are optional, but they add a little heat that balances the sweetness of the corn and brightness of the lemon. Add more or less depending on your preference.
Tips for the Best Summer Lemon Corn Pasta
Fresh basil last: stirring it in at the end keeps the flavor bright and prevents wilting.
Save that pasta water: the starchy liquid is what creates the silky sauce that clings to every noodle.
Don’t overcook the corn: just a couple minutes keeps it sweet and crisp-tender.
Add cheese off the heat: this prevents it from clumping and helps it melt smoothly.
FAQs
Can I use frozen or canned corn instead of fresh corn?
Yes! Fresh summer corn is wonderful when it is in season, but frozen or canned corn will also work. If using frozen corn, thaw it first and pat it dry before adding it to the skillet. If using canned corn, drain and rinse it well before adding it. The texture will be a little softer, but it will still add great flavor to the pasta.
Can I add protein to Summer Lemon Corn Pasta?
Absolutely. This pasta is delicious with grilled chicken, shrimp, or salmon added on top. It is also a great way to use leftover shredded chicken or rotisserie chicken for an easy summer dinner.
Can I use a different type of pasta?
Yes! Linguine works well because the sauce coats the noodles nicely, but spaghetti, fettuccine, or another long pasta can be used. Short pasta shapes like penne or rotini will also work if that is what you have on hand.
Why do I need to save the pasta water?
The reserved pasta water helps create a smooth, silky sauce that coats the noodles. The starch from the pasta water helps the butter, lemon, and parmesan come together into a cohesive sauce.
What to Serve with Summer Lemon Corn Pasta
Summer Lemon Corn Pasta is delicious served on its own for a light meal, but it also pairs well with simple proteins and summer sides. Here are a few of my recommendations:
- Chicken: A great option when you want to add more protein while keeping the meal fresh and simple.
- Shrimp or salmon: The lemon and basil flavors pair beautifully with seafood.
- A fresh salad: Serve it with a simple side salad or a cucumber salad for an easy summer dinner.
- Vegetables: Add zucchini, asparagus, or your favorite grilled vegetables for a seasonal side.
How to Store Summer Lemon Corn Pasta
Store any leftover Summer Lemon Corn Pasta in an airtight container in the refrigerator for up to 3 days. When reheating, warm the pasta gently on the stovetop or in the microwave. Add a splash of water, broth, or a little extra butter to help loosen the sauce and bring back some of its creamy texture. This pasta is best enjoyed fresh, but leftovers still make a great quick lunch or easy dinner the next day.
Summer Lemon Corn Pasta
Ingredients
- 12 ounces linguine
- 6 tablespoons unsalted butter, divided
- 3 ears fresh corn, kernels removed (about 2 cups)
- 2 teaspoons garlic, minced
- 1 large lemon, zested and juiced (about 3 to 4 tablespoons juice)
- ¼ to ½ cup reserved pasta water, I used ¼ cup
- 1 teaspoon kosher salt, or ½ teaspoon table salt, plus more to taste
- 1 cup (100 g) parmesan cheese, grated, divided
- ½ cup fresh basil, torn or roughly chopped, divided
- Red pepper flakes, for garnish (optional)
- Lemon wedges, for serving
Instructions
- Bring a large pot of heavily salted water to a boil. Cook the linguine according to package directions until al dente. Reserve ½ cup of the pasta water, then drain the pasta.
- While the pasta cooks, melt 2 tablespoons of butter in a large skillet over medium heat. Add the corn and garlic. Cook for 2 to 3 minutes, stirring occasionally, until the corn is bright yellow and just tender.
- Add the lemon zest, lemon juice, remaining 4 tablespoons of butter, and ¼ cup of the reserved pasta water. Stir until the butter has melted and the sauce is smooth.
- Add the drained pasta to the skillet and toss to coat. Season with salt. If needed, add additional pasta water, 1 to 2 tablespoons at a time, until the sauce lightly coats the noodles.
- Remove the skillet from the heat. Stir in ⅔ cup of the Parmesan cheese and about ⅓ cup of the basil until combined.
- Divide among serving bowls. Top with the remaining Parmesan cheese, remaining basil, and a squeeze of fresh lemon juice.
- Garnish with red pepper flakes, if desired, and serve immediately.
Did you make this recipe?
You can tag me at @iamhomesteader.
