Creamy pasta with grilled corn, feta cheese, fresh basil and grilled scallions makes for one satisfying summer dish.

Creamy Grilled Corn Pasta with Basil and Feta |

This summer will go down in history as The Summer of Corn. My toddler cannot get enough corn on the cob and I’m having trouble keeping it stocked in our fridge. I think he’d eat one or two ears for every meal if he could.

I might too, come to think of it. Fresh corn is one of my favorite things about summer!

This time of year you’ll find corn in almost anything from salads to salsas, and cooked on the cob with every topping imaginable. But why do we not see it in more hot pasta dishes? Corn + pasta is so underrated.

Creamy Grilled Corn Pasta with Basil and Feta |

You must give this pasta recipe a try asap. It’s rich and creamy, but not too heavy. And the grilled corn adds a nice crunch and summertime freshness. It’s easy enough for a weeknight meal, but also impressive enough for weekend guests.

Creamy Grilled Corn Pasta with Basil and Feta |

Tip: How to remove corn kernels from the cob

Place an ear of corn on its end into the center hole of a bundt cake pan. Starting at the top and working your way down, use a gentle sawing motion with a sharp knife to remove the kernels. Using a bundt cake pan keeps the kernels from scattering everywhere. If you don’t have a bundt cake pan, invert a small bowl inside a larger bowl. For a visual, check out this video.

Creamy Grilled Corn Pasta with Basil and Feta |

Creamy Grilled Corn Pasta
A light and creamy pasta dish with grilled summer sweet corn, grilled scallions, feta cheese and basil.
Yield: 4 servings
  • 1 lb (455 grams) orecchiette, bowtie or pasta with similar shape
  • 5-6 ears corn on the cob
  • 1 small bunch scallions, roots trimmed
  • ¼ +cup 2 tablespoons (90 ml) olive oil
  • ⅓ c (80 ml) heavy cream
  • ½ cup ( grams) crumbled feta cheese
  • Fresh basil
  • Salt and pepper, to taste
  1. Preheat grill to medium high heat. Brush corn and scallions with 2 tablespoons of the olive oil and season with salt and pepper. Grill corn about 2 minutes on each side, until grill marks are visible. Scallions will need just 1 minute per side. Use a sharp knife to remove corn kernels from the cob.
  2. In a large pot of salted boiling water, cook pasta until al dente. Drain, reserving ½ cup of the pasta water.
  3. In the same pot, add the remaining olive oil, heavy cream and reserved pasta water. Bring to a boil and simmer for about 2 minutes until thickened. Add the cooked pasta and corn kernels, and adjust seasonings as needed. Remove from heat and top with feta cheese and basil. Serve immediately with the grilled scallions on the side.



Some of my blogging friends and I are taking on the challenge to eat seasonally.Check out Vintage Mixer’s guide to what’s in season this month and join us, won’t you?

Pea and Arugula Pesto by Floating Kitchen

Poached Beets with Star Anise and Cinnamon by Project Domestication

Strawberry Fields Panzanella Salad with Strawberry Balsamic Vinaigrette by Flavor the Moments

Fresh Corn Salad by Bless this Mess

Crispy Chicken & Cucumber Salad with Dijon Vinaigrette by Climbing Grier Mountain

Quick Pickled Strawberries with Black Pepper and Tarragon by Simple Bites

Apricot Glazed Chicken by Vintage Mixer

Baked Zucchini Fries with Pesto Yogurt Dipping Sauce by Cookin’ Canuck

Chocolate Strawberry Protein Smoothie by The Lemon Bowl

Grilled Flatbread with Peaches and Arugula Pesto by Foodie Crush

Papaya Seed Vinaigrette Dressing by Kitchen Confidante

Spinach Pesto by Mountain Mama Cooks

Peach Salad with Grilled Chicken and Raspberries by Well Plated

Healthy Zucchini Muffins from Gimmie Some Oven


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11 Responses to Creamy Grilled Corn Pasta

  1. Sammie says:

    ISweetcorn has been my favourite vegetable since I can remember. It’s not quite in season in the UK yet, but when it is I will definitely make this gorgeous pasta dish. Thank you for a great post. Sammie x

  2. This pasta dish screams summer! Love the creaminess in there too!

  3. Sues says:

    I love fresh corn, too, and this salad looks so beautiful. I totally need to try the bundt pan method for getting corn off the cob!

  4. Nichole says:

    This looks insanely delicious! I love that you grilled the scallions as well!

  5. Well me and John have similar tastes = I too could eat 2 ears of corn at every meal! Love this past and grilled scallions sound so awesome!

  6. I have everything I need for this – inicluding three mysterious packages of feta that have somehow hidden out in my fridge for ages… unopened. I just kept buying it. Weird. Whelp – I’m making THIS!

  7. What a perfect idea for corn! And orecciette is one of my favorites…one time I was really adventurous and made it from scratch which was fun. Also, now you’re inspired be to get Everett eating more corn!

  8. Aggie says:

    Ahhh, this bowl of pasta looks absolutely heavenly!

  9. Liren says:

    Oh my goodness, the bundt pan trick is brilliant, Annalise!

    Also, corn is one of my favorite things in the summer – I always have some one hand, so this will be perfect for dinner this week!

  10. Mary Frances says:

    What pretty pasta! I agree, fresh corn is great with everything this time of year. And who doesn’t love some basil? 🙂

  11. Shannon Wood says:

    Oh my goodness I made this a few weeks ago and it was glorious! I am not even a big fan of pasta. We are making it again next week. I used the broiler since we don’t have a grill, and it was still good.

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