Easy Creamy Corn Pasta

Sweet corn and crispy bacon come together in a creamy, cozy pasta that’s pure comfort in every bite. This warm, golden dish feels like a hug in a bowl.

top view of corn pasta with bacon and basil chiffonade on top, small bowls of basil bacon and red pepper flakes and salt and pepper shaker on the side

Flavor: Pasta tossed in a velvety corn sauce, folded with cheddar, and topped with crisp bacon for the perfect balance of creamy, sweet, and savory.
Recommended Tools: A large skillet or Dutch oven gives the sauce room to reduce evenly.
Swaps: Use evaporated milk or light cream instead of milk, and canned corn instead of fresh or frozen.
Serving Suggestions: This dish is great as a cozy main or side with grilled or roasted proteins like oven-baked chicken thighs or grilled pork chops.

Ingredients to make corn pasta including cheese, pasta, cream, broth, garlic, onion, bacon, thyme, basil, cornstarch, and corn

Ingredients You’ll Need

Bacon: Adds a smoky and savory depth. Thick-cut bacon means heartier chunks in every bite. Want a lower-fat version? Try turkey bacon instead!
Garlic: Freshly minced gives the best flavor, but you can use jarred garlic or even garlic powder if that’s all you have.
Corn Kernels: Use fresh or frozen; both work in this recipe. Canned corn works too!
Half and Half: Half and half or light cream will work. Swap in evaporated milk if needed.
Pasta: Twisted or tubular shapes hold the creamy sauce best. Orecchiette or shells can also be used.
Cheddar Cheese: Adds creamy richness and a mild, sharp flavor.

Variations

Try pancetta instead of bacon, or go meat-free with mushrooms.
Stir in spinach or peas for a pop of color and an easy veggie boost.
Add a pinch of smoked paprika or red pepper flakes if you like a little heat.
Use veggie broth and skip the bacon to keep it fully vegetarian.

Easy Steps to Creaminess

Cook the bacon until crisp, then soften the onions in the drippings.
Add remaining sauce ingredients (full recipe below) and stir until thickened.
Cook pasta separately, then toss it with the corn mixture and cheddar.
Top with bacon and serve.

closeup of a bowl of creamy corn pasta with a bowl of chopped bacon in the background

Holly’s Foolproof Tips

Reserve a splash of pasta water so you can thin the sauce without losing creaminess.
I love using fresh corn cut right off the cob. The mix of small kernels and larger pieces adds a fun texture to this dish. A corn stripper tool makes the job super easy.
Add the cream mixture slowly while stirring to prevent lumps.
Let the sauce reduce fully before adding the pasta for the best cling.
For extra corn flavor, blend a small scoop of corn in a blender and stir it in, or add some creamed corn.

Save & Reheat

Leftovers will keep in an airtight container in the fridge for up to 4 days.
Reheat gently on the stovetop or in the microwave with a splash of broth or milk to loosen the sauce.
Creamy pastas are best when they are enjoyed fresh; freezing is not recommended.

Cozy Corn Comforts

Did you make this corn pasta recipe? Leave a rating and comment below.

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Cook bacon in a 12″ skillet over medium-high heat until crisp, then place it on a paper towel-lined plate to drain. Set aside, reserving 2 tablespoons of bacon fat in the skillet.
In the same skillet, cook the onion in the drippings over medium heat until softened, about 4–5 minutes. Add garlic and cook 1 minute more.
Stir in corn, thyme, basil, and chicken broth. Bring to a boil and simmer uncovered until slightly reduced, about 5–7 minutes.
In a large pot, cook pasta in salted boiling water according to the package directions, until al dente. Reserve ½ cup of pasta water and drain.
Meanwhile, in a small bowl or measuring cup, whisk together cream and cornstarch until smooth. Add it to the skillet and whisk until it comes to a gentle boil. Once it thickens, simmer 1–2 minutes more.
Add the cooked pasta and cheddar cheese to the sauce and stir until smooth, adding a bit of pasta water if it is too thick.
Taste the pasta and season with salt and pepper if desired. Serve and garnish with crumbled bacon.

We used cavatappi pasta in this recipe.
Leftover pasta can be stored in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner, Entree, Main Course, Side Dish

Cuisine American

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