This Sweet Corn Pesto Pasta takes everything you love about summer corn and turns it into something rich, savory, and just a little unexpected. The corn gets blended with parmesan, garlic, and olive oil until creamy, then tossed with hot pasta and finished with crispy breadcrumbs. It’s buttery, a little sweet, and built for warm nights and big bowls.
What should I pair with this Sweet Corn Pesto Pasta?
I love serving this pasta on its own as a main or as a side during summer. It pairs perfectly with grilled spiedini, ribeye, or fish. To make it a full meal, add garlic bread, a simple green salad, or something crisp and veggie-forward like my green bean salad.
📋 Recipe
Sweet Corn Pesto Pasta
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Equipment
- Large pot for boiling pasta
- Skillet
- Blender or Food Processor
- Small skillet for breadcrumbs
- Mixing bowl
- Microplane or citrus zester
Ingredients
Corn Pesto
- 4 ears fresh corn kernels sliced off (about 2 cups)
- ¼ cup olive oil plus more as needed
- ½ cup grated Parmesan or Pecorino Romano
- ¼ cup toasted pine nuts or walnuts
- 1 garlic clove
- Zest and juice of 1 lemon
- ¼ cup packed fresh basil leaves
- Salt and black pepper to taste
Pasta
- 1 pound rigatoni or short pasta
Cruncy Topping
- 1 tablespoon olive oil
- ½ cup panko breadcrumbs
- Pinch of salt
Finish
- Calabrian chili oil for drizzling
- Extra basil leaves torn
- Extra Parmesan for serving
Instructions
- Toast the breadcrumbs: Heat 1 tablespoon olive oil in a small skillet over medium heat. Add panko and a pinch of salt. Cook, stirring, until golden. Transfer to a plate to cool.
- Cook the pasta: Bring a large pot of salted water to a boil. Cook rigatoni until al dente, about 11 minutes. Reserve ½ cup pasta water. Drain and set aside.
- Make the corn pesto: Warm 1 tablespoon olive oil in a skillet over medium heat. Add corn kernels and cook 3 minutes until bright and just tender. Transfer corn to a blender with Parmesan, nuts, garlic, lemon zest, lemon juice, basil, 3 tablespoons olive oil, and a splash of pasta water. Blend until mostly smooth. Season with salt and pepper.
- Combine: Place pasta in a mixing bowl. Add corn pesto and a splash of reserved pasta water. Toss until coated, adding more water or olive oil if needed.
- Finish and serve: Transfer pasta to a serving bowl. Sprinkle toasted breadcrumbs over the top. Drizzle with Calabrian chili oil. Add torn basil and extra Parmesan. Serve at room temperature or chilled.
Notes
- Frozen corn works; sauté until thawed and warm before blending.
- Swap pine nuts for pistachios if you like a greener note.
- Keep leftovers in the fridge up to three days. The flavor deepens overnight.
💭 Recipe FAQs
Yes! While fresh summer corn brings the most flavor and sweetness, frozen corn works well too. Just thaw and pat it dry before blending to avoid a watery pesto. Roasting the corn first (even from frozen) can add a deeper, caramelized flavor.
🌡️ Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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