Spaghetti Corn
Elevate your pasta night with this creamy and comforting Spaghetti Corn recipe, a delightful fusion of classic Italian flavors and sweet, tender corn. Featuring al dente spaghetti coated in a luscious, velvety sauce made with heavy cream, Parmesan cheese, and a touch of milk, this dish delivers rich, indulgent taste with every bite. Sautéed onions, garlic, and buttery sweet corn bring depth and texture, while a sprinkle of fresh parsley and optional red chili flakes add vibrant color and a hint of spice. Perfect for busy weeknights, this one-pan wonder comes together in just 30 minutes and is guaranteed to become a family favorite. Serve it warm with a side of crusty bread and extra Parmesan for the ultimate comfort food experience.
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Recipe Information
Ingredients
- 400 grams spaghetti
- 1.5 cups sweet corn (frozen or fresh)
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion (finely chopped)
- 3 pieces garlic cloves (minced)
- 1 cup heavy cream
- 0.5 cup grated Parmesan cheese
- 0.5 cup milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red chili flakes (optional)
- 2 tablespoons fresh parsley (finely chopped, for garnish)
- 4 liters water
Instructions
Bring 4 liters of water to a rolling boil in a large pot. Add a generous pinch of salt and cook the spaghetti according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the spaghetti and set aside.
Heat the butter and olive oil in a large skillet or saucepan over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the sweet corn to the skillet and cook for 2-3 minutes, stirring occasionally.
Reduce the heat to low and pour in the heavy cream and milk. Stir well to combine and let the mixture heat through for about 2 minutes.
Add the grated Parmesan cheese, salt, black pepper, and optional red chili flakes. Stir continuously until the cheese has melted and the sauce is smooth and creamy.
Add the cooked spaghetti to the skillet and toss until the pasta is evenly coated in the sauce. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
Taste and adjust seasoning as needed. Turn off the heat and sprinkle fresh parsley over the pasta.
Serve hot, garnished with extra Parmesan cheese and parsley if desired.
Nutrition Facts
Calories |
2356 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.3 g | 180% | |
| Saturated Fat | 74.1 g | 370% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 357 mg | 119% | |
| Sodium | 3500 mg | 152% | |
| Total Carbohydrate | 211.4 g | 77% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 36.9 g | ||
| Protein | 56.9 g | 114% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 938 mg | 72% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1555 mg | 33% | |
*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.
