📝 About This Recipe
This vibrant pasta dish turns a kid-favorite vegetable into a silky, naturally sweet sauce that clings perfectly to every spiral of fusilli. Inspired by the comforting flavors of summer corn chowder but reimagined as a sophisticated Italian-style meal, it’s a brilliant way to sneak extra nutrition onto the plate. The combination of blended sweet corn, a touch of cream, and nutty Parmesan creates a golden bowl of comfort that both toddlers and parents will crave.
🥗 Ingredients
Pasta
- 1 lb Fusilli pasta (or any corkscrew shape)
- 2 tablespoons Salt (for the pasta water)
The Creamy Corn Base
- 3 cups Sweet corn kernels (fresh, frozen, or canned and drained)
- 1/2 cup Heavy cream (can substitute with whole milk for a lighter version)
- 1/2 cup Vegetable broth (low sodium)
- 2 tablespoons Unsalted butter
- 1/2 small Yellow onion (finely diced)
- 2 cloves Garlic (minced)
Seasoning and Texture
- 1/2 cup Parmesan cheese (freshly grated)
- 1 teaspoon Lemon juice (to brighten the flavors)
- 1/2 teaspoon Salt and black pepper (or to taste)
- 2 tablespoons Fresh chives (finely snipped for garnish)
- 1/2 cup Reserved pasta water (taken from the boiling pot)
👨🍳 Instructions
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1
Bring a large pot of water to a rolling boil and add 2 tablespoons of salt.
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2
While the water heats, melt the butter in a large skillet over medium heat. Add the diced onion and sauté for 4-5 minutes until translucent and soft.
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3
Stir in the minced garlic and cook for just 60 seconds until fragrant, being careful not to let it brown.
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4
Add 2.5 cups of the corn kernels to the skillet (reserve the remaining 0.5 cup for texture later). Sauté the corn for 3-4 minutes until tender.
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5
Transfer the sautéed corn, onion, and garlic mixture into a high-speed blender. Add the vegetable broth and heavy cream.
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6
Blend on high until the mixture is completely smooth and velvety. If you want it extra refined for picky eaters, pass it through a fine-mesh sieve back into the skillet.
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7
Drop the fusilli into the boiling water and cook according to package instructions for 'al dente' (usually 8-10 minutes).
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8
While the pasta cooks, place the skillet with the corn sauce over low heat. Stir in the reserved 0.5 cup of whole corn kernels.
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9
Just before draining the pasta, carefully scoop out 1/2 cup of the starchy pasta water and set it aside.
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10
Drain the pasta and immediately add it to the skillet with the warm corn sauce.
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11
Add the grated Parmesan cheese and the lemon juice. Toss everything together vigorously, adding a splash of the reserved pasta water if the sauce feels too thick.
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12
Season with salt and pepper to taste. The sauce should glossy and coat every spiral of the fusilli.
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13
Divide into bowls and garnish with fresh chives and an extra sprinkle of Parmesan if desired.
💡 Chef's Tips
If using frozen corn, there is no need to thaw it before sautéing; it will cook through quickly in the pan. For an even creamier texture without extra fat, blend in a small piece of silken tofu or a spoonful of Greek yogurt. To make this dairy-free, use olive oil instead of butter, coconut milk instead of cream, and nutritional yeast instead of Parmesan. If your kids dislike 'bits' in their food, blend all of the corn and strain the sauce to ensure it is perfectly smooth. Don't skip the lemon juice; the acidity cuts through the sweetness of the corn and makes the dish taste balanced.
🍽️ Serving Suggestions
Serve with a side of crispy garlic bread for dipping into the extra sauce. Pair with a simple green salad or steamed broccoli florets to add a pop of color. Top with grilled chicken strips or sautéed shrimp for an extra boost of protein. For older kids or adults, add a pinch of red pepper flakes or smoked paprika for a smoky kick. A glass of cold apple juice or a light sparkling water with lemon pairs beautifully.