Corn N Spaghetti
Transform your weeknight dinner routine with "Corn N Spaghetti," a creamy pasta dish that blends the sweetness of corn with the richness of garlic-infused butter, parmesan cheese, and heavy cream. This quick and easy recipe is a one-pan wonder that comes together in just 35 minutes, making it perfect for busy evenings. Juicy corn kernels—whether fresh, frozen, or canned—add bursts of flavor and a pop of color, while a hint of red chili flakes offers an optional spicy kick. Tossed with al dente spaghetti and finished with fresh parsley, this dish is as comforting as it is satisfying. Serve it with a sprinkle of extra parmesan and watch it disappear from the table!
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Recipe Information
Ingredients
- 300 grams spaghetti
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1.5 cups corn kernels (fresh, frozen, or canned)
- 3 units garlic cloves, minced
- 1 cup parmesan cheese, grated
- 0.5 cups heavy cream
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 0.25 teaspoons red chili flakes (optional)
- 2 tablespoons fresh parsley, chopped
- water for boiling pasta
Instructions
Fill a large pot with water, add a generous pinch of salt, and bring to a boil over high heat.
Add the spaghetti to the boiling water and cook according to the package instructions until al dente (usually 8-10 minutes). Reserve 1 cup of pasta water, then drain the spaghetti and set aside.
In a large skillet or sauté pan, heat the butter and olive oil over medium heat until the butter is melted and starts to bubble slightly.
Add the minced garlic to the pan and sauté for 1 minute until fragrant, being careful not to let it burn.
Stir in the corn kernels and cook for 3-5 minutes, stirring occasionally, until the corn is tender and lightly browned in spots.
Lower the heat to medium-low and pour in the heavy cream. Stir well to combine and let it simmer for 2-3 minutes to thicken slightly.
Add the grated parmesan cheese, salt, black pepper, and red chili flakes (if using). Stir until the cheese is melted and the sauce is smooth.
Toss the cooked spaghetti into the skillet with the sauce, stirring to coat the pasta evenly. If the sauce is too thick, add a bit of the reserved pasta water, a few tablespoons at a time, until the desired consistency is reached.
Taste and adjust the seasoning with more salt or pepper if necessary.
Remove the skillet from the heat and sprinkle the chopped parsley over the top.
Serve immediately, garnishing with additional parmesan cheese if desired.
Nutrition Facts
Calories |
1802 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.5 g | 139% | |
| Saturated Fat | 57.5 g | 288% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 262 mg | 87% | |
| Sodium | 3818 mg | 166% | |
| Total Carbohydrate | 154.0 g | 56% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 21.7 g | ||
| Protein | 60.2 g | 120% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 962 mg | 74% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1075 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
