The Summery Pasta Dinner You’ll Want to Make on Repeat

Inspired by the creamed corn of my childhood, this sauce is just heavenly. Super sweet and lusciously creamy, this perfectly simple homemade creamed corn takes about 15 minutes to throw together, even less if you use frozen corn (which is totally fine by the way!). Top with plenty of Parmesan and a squeeze of lemon for brightness. For vegans, you could omit the mascarpone and butter, and just add a chunk of silken tofu — to add bulk and creaminess — and a few extra glugs of olive oil.

Creamy Corn and Chives Fettuccine


  • 4

    large ears corn, husks removed

  • 1/2 cup

    mascarpone cheese or crème fraîche

  • 1 clove

    garlic, chopped

  • 2 tablespoons

    chopped chives, plus more for serving

  • 1 pound

    dried fettuccine pasta

  • 1 tablespoon

    unsalted butter

  • Extra-virgin olive oil

  • Juice of ½ lemon

  • Sea salt and freshly ground black pepper

  • Grated Parmesan cheese, for serving


  1. Bring a large pot of salted water to the boil and add the corn. Cook for 2 to 3 minutes, until just tender. Remove the cobs from the water and place in a colander to drain. Keep this pot of water to cook the pasta.

  2. When cool enough to handle, snap the corn cobs in half and, using a sharp knife, slice the kernels off the cobs.

  3. Place three-quarters of the corn kernels into a blender or food processor – retain the rest for serving. Add the mascarpone and garlic, and pulse until the corn is a coarse purée. Stir in the chives and season with sea salt and black pepper.

  4. Bring the pot of water back to the boil. Add the pasta, stirring. Cook until al dente. Reserve 1/2 cup of the pasta cooking water and drain the pasta.

  5. Add the pasta back into the pot and place over a low heat. Add the butter and pour the creamed corn over the pasta along with a few splashes of pasta cooking water to loosen up the sauce. Toss well and season well with sea salt and black pepper.

  6. To serve, scatter with the remaining corn and a few more chives. Finish with a drizzle of olive oil, a squeeze of lemon juice and a scattering of parmesan.

Reprinted with permission from FAMILY, New Vegetarian Comfort Food to Nourish Every Day by Hetty McKinnon copyright © 2019. Photographs copyright © 2019 by Luisa Brimble. Published by Prestel USA.

Find the Book: FAMILY by Hetty McKinnon

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