Why You’ll Love This Recipe
This dish balances creamy, tangy, and sweet flavors. The simplicity of the cream cheese sauce, brightened with lemon juice, creates a perfect complement to the sweet corn and tomatoes. It’s vegetarian, light, yet rich in flavor, and adaptable to your personal taste preferences. This quick recipe is sure to become a go-to for summer meals or any time you want a fast, tasty dinner.
Ingredients
- 1 lb pasta (orecchiette recommended)
- 2 ears grilled sweet corn, kernels removed
- 1 ½ cups cherry tomatoes, halved
- 4 oz cream cheese
- 1 tablespoon lemon juice
- Fresh cilantro, chopped
- Salt and pepper, to taste
- Olive oil for cooking
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add pasta and cook until al dente, according to package instructions. Reserve ½ cup of pasta water and drain.
- Prepare the Sauce: In the same pot, melt the cream cheese over low heat. Add grilled corn, halved tomatoes, and lemon juice, stirring to combine.
- Loosen the Sauce: Add reserved pasta water a little at a time, stirring until the cream cheese forms a smooth, silky sauce that coats the pasta.
- Combine and Serve: Stir in fresh cilantro, season with salt and pepper to taste, and serve immediately.
Servings and Timing
- Servings: 4
- Total Time: 30 minutes
Variations
- Add Protein: Add grilled chicken, shrimp, or chickpeas for extra protein.
- Vegetable Add-ins: Feel free to add peas, spinach, or roasted zucchini for extra veggies.
- Spicy Option: Add red pepper flakes to the sauce for a spicy kick.
Storage/Reheating
- To Store: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To Reheat: Reheat in a skillet with a splash of water to loosen the sauce, or in the microwave.
FAQs
Can I use a different type of pasta?
Yes, you can use any pasta you prefer, such as rigatoni or spaghetti.
Can I make this dish dairy-free?
You can try substituting the cream cheese with a dairy-free alternative like cashew cream.
How do I store leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days.
Can I freeze this pasta?
It’s best to enjoy this dish fresh, as the cream cheese sauce may not freeze well.
How can I make the sauce richer?
You can add a splash of heavy cream to make the sauce richer.
Can I use frozen corn?
Yes, you can use frozen corn, but fresh grilled corn will give the best flavor.
What other herbs can I use instead of cilantro?
Basil or parsley would work well as a substitute for cilantro.
Can I add meat to this pasta?
Yes, grilled chicken or shrimp would pair well with this dish.
Can I make this recipe ahead of time?
This pasta is best served fresh, but you can prep the vegetables and sauce components in advance.
How can I adjust the acidity?
If the dish is too tangy, you can add a touch of honey or more cream cheese to balance it out.
Conclusion
Creamy Corn and Tomato Pasta is an easy, flavorful dish that’s perfect for any night of the week. With fresh ingredients and a simple cream cheese sauce, it’s a quick way to enjoy a hearty, satisfying meal. The balance of sweet corn, tangy tomatoes, and creamy sauce makes this a recipe you’ll want to return to again and again.
30-Minute Creamy Corn and Tomato Pasta
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner, Vegetarian, Quick & Easy
- Method: Stovetop
- Cuisine: American, Mediterranean-Inspired
- Diet: Vegetarian
Description
This 30-Minute Creamy Corn and Tomato Pasta is a quick, flavorful dish that features sweet grilled corn, juicy cherry tomatoes, and a tangy cream cheese sauce. Perfect for busy weeknights, it’s a light yet satisfying vegetarian meal that can be easily customized. With fresh seasonal ingredients and a simple cooking process, this recipe is sure to become a favorite in your meal rotation.
Ingredients
- 1 lb pasta (orecchiette recommended)
- 2 ears grilled sweet corn, kernels removed
- 1 1/2 cups cherry tomatoes, halved
- 4 oz cream cheese
- 1 tablespoon lemon juice
- Fresh cilantro, chopped
- Salt and pepper, to taste
- Olive oil for cooking
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to package instructions. Reserve 1/2 cup of pasta water, then drain the pasta.
- Prepare the Sauce: In the same pot, melt the cream cheese over low heat. Add the grilled corn, halved cherry tomatoes, and lemon juice, stirring to combine.
- Loosen the Sauce: Gradually add the reserved pasta water, stirring until the cream cheese forms a smooth, silky sauce that coats the pasta.
- Combine and Serve: Stir in fresh cilantro, and season with salt and pepper to taste. Serve immediately.
Notes
- For extra protein, add grilled chicken, shrimp, or chickpeas.
- You can incorporate other vegetables like peas, spinach, or roasted zucchini for more flavor and nutrients.
- Spice things up by adding red pepper flakes to the sauce.
