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Ready in just 30 minutes, this Brown Butter Corn Pasta with Basil and Parmesan is the ultimate late-summer dinner. Sweet corn, nutty brown butter, fresh basil, and a touch of spice come together for a cozy yet refreshing meal you’ll make again and again. Try this quick and easy pesto tortellini pesto cream pasta for another quick weeknight dinner! 

Why You’ll Love This Brown Butter Corn Pasta

If you’re looking for an easy summer pasta recipe that feels gourmet but uses simple ingredients, you’ve found it. This dish captures the sweetness of fresh corn at its peak, balanced by the rich nuttiness of brown butter and a sprinkle of Parmesan. Finished with fresh basil and a hint of heat, it’s the kind of recipe that looks impressive but takes less than half an hour from start to finish.

• Quick & Easy: On the table in 30 minutes.
• Seasonal & Fresh: Perfect for using up summer corn.
• Restaurant Quality: Brown butter adds a depth of flavor you won’t get from a regular pasta dish.
• Customizable: Add grilled chicken, shrimp, or more veggies for a heartier meal.

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Ingredients You’ll Need to Make Brown Butter Corn Pasta

• 8 oz pasta – I love short pasta like casarecce, rigatoni or orecchiette, but spaghetti or linguine also work.
• 4 tbsp unsalted butter – browned to nutty perfection.
• 1 tbsp unsalted butter – for tossing at the end.
• 3 cups (486g) fresh corn kernels – from about 4 cobs (canned works too, drained).
• 3 cloves garlic, minced.
• ¼ tsp salt, or to taste.
• ⅛ tsp ground black pepper.
• ⅛–¼ tsp red pepper flakes – for a subtle kick.
• ½ cup (15g) Parmesan cheese, freshly grated.
• ½ cup reserved pasta water – you may not need all of it.
• ¼ cup fresh basil leaves, torn.

Pro Tip: Fresh corn off the cob adds the best flavor and texture, but if corn isn’t in season, canned or frozen works in a pinch.

Step-by-Step Instructions to Make Brown Butter Corn Pasta

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Cook your pasta until al dente according to package directions. Reserve ½ cup of the pasta water, then drain and set aside.

Step 2: Brown the Butter

In a large skillet over medium heat, melt 4 tablespoons of butter. Cook until the butter foams, turns golden brown, and gives off a nutty aroma — about 5-7 minutes. Watch closely to prevent burning.

Step 3: Add the Corn & Garlic

Stir in the garlic and cook for 30 seconds until fragrant. Add the corn kernels, salt, pepper, and red pepper flakes. Sauté for 3–4 minutes, just until the corn is tender and slightly golden.

Step 4: Toss Everything Together

Add the cooked pasta to the skillet adding splashes of reserved pasta water until the sauce becomes silky. Remove from heat and add the Parmesan and 1 tablespoon of fresh butter untill the butter dissolves.

Step 5: Finish & Serve

Remove from heat and stir in torn fresh basil. Taste and adjust seasoning as needed. Serve immediately with extra Parmesan and basil on top.

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Variations & Add-Ins

• Protein Boost: Add grilled chicken, seared scallops, or shrimp.
• Creamier Sauce: Stir in a splash of heavy cream or a spoonful of mascarpone.
• Zesty Finish: Add lemon zest and juice for a bright citrusy note.
• Veggie Packed: Toss in sautéed zucchini, cherry tomatoes, or spinach.

Serving Suggestions

Pair this pasta with a crisp white wine like Sauvignon Blanc, a side salad with lemon vinaigrette, and garlic bread for the ultimate summer dinner.

Storage Tips

• Fridge: Store leftovers in an airtight container for up to 3 days.
• Reheat: Warm gently in a skillet with a splash of water or broth to loosen the sauce.
• Freezer: Not recommended — the texture of the corn and basil is best fresh.

Why Brown Butter Makes This Recipe Special

Brown butter transforms a simple pasta into something extraordinary. When you melt butter past the foamy stage, the milk solids toast and release a nutty, caramel-like flavor that pairs beautifully with the sweetness of summer corn. It’s the secret ingredient that makes this pasta taste restaurant-worthy with very little effort.

FAQ

Can I use frozen corn instead of fresh?
Yes! Use about 3 cups frozen corn, thawed and drained.

What type of pasta works best?
Short pasta shapes like fusilli or rigatoni hold the sauce well, but long noodles like linguine work too.

Can I make this spicy?
Absolutely — add more red pepper flakes or even a drizzle of chili crisp.

Is this recipe vegetarian?
Yes! Just be sure to use vegetarian Parmesan if needed.

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