What if my cream cheese sauce looks dry?

If your cream cheese sauce is looking dry, simply add a bit more liquid! Another splash of pasta water is usually easiest, but you can also add heavy cream, half and half, chicken stock, or parmesan broth to thin out the cream cheese sauce so it’s smooth and silky.

Can I make this corn and tomato pasta dairy-free?

Sure! Just use your favorite dairy-free cream cheese and you’re good to go.

Can I use canned or frozen corn instead of grilled corn?

We'll be honest: Grilled corn is our favorite by a very wide margin. You can use canned or frozen corn in a pinch, but you'll sacrifice some flavor (the smokey, rich char you get from grilled corn adds a ton of essential depth to this dish). And fortunately, you don't actually have to grill corn on a GRILL: You can achieve the same grill-like char by roasting corn in the oven or searing it in a hot cast iron skillet or grill pan. Of course, you can always swap the corn for something else (like frozen peas, roasted butternut squash, broccoli, or fresh chopped kale) if you don't have corn available (or aren't able to grill a few ears).

Why does my pasta taste bland?

If this pasta tastes bland, it's either because 1) it needs more salt or 2) some corners were cut with the corn, tomatoes, or herbs. If you use canned or frozen corn instead of grilled corn, for example, this pasta won't have as much flavor. Same goes for diced winter beefsteak tomatoes - they just won't taste as good as fresh, peak-season cherry tomatoes. If the noodles themselves taste bland, it means there wasn't enough salt in the pasta water as they were cooking. This is tough to fix after the pasta is already cooked, but you can make a mental note to salt your pasta water more thoroughly in the future! Learn More: Why and How to Salt Pasta Water . If the pasta feels bland to you after you've stirred it all together with the sauce, you can add more lemon juice, cilantro, salt, or pepper. Salt is what makes the flavors "pop" in a recipe: Don't be afraid to season your food! It's also important to taste as you go and make adjustments to suit your own palette. If you're following a low-sodium diet or don't wish to add salt to your food, you may want to add extra lemon juice, cilantro (or other herbs) or grilled corn to this dish.

Creamy Corn and Tomato Pasta (30 Minute Meal)

Name: 30 Minute One Pot Creamy Corn and Tomato Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 3/4 pound pasta (we used orecchiette); 1/3 cup light cream cheese; 1 Tablespoon lemon juice; 2 ears sweet corn, grilled, with the kernels removed (about 1 1/2 cups); 1 pint cherry tomatoes, halved (about 2 cups); kosher salt and pepper to taste; 1 cup fresh chopped cilantro, plus extra for garnish

Description

A one pot corn and tomato pasta recipe perfect for busy weeknights!

Ingredients

Scale

3/4 pound pasta (we used orecchiette)
1/3 cup light cream cheese
1 Tablespoon lemon juice
2 ears sweet corn, grilled, with the kernels removed (about 1 1/2 cups)
1 pint cherry tomatoes, halved (about 2 cups)
kosher salt and pepper to taste
1 cup fresh chopped cilantro, plus extra for garnish

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Instructions

Cook the Pasta:

Cook pasta in very salty water until al dente.
Reserve 1/2 cup of the pasta water.
Drain remaining water from pasta.
Return drained pasta to the pot, then return the pot to the stove over low heat.

Assemble:

Add cream cheese to hot pasta; stir until it begins to melt and break apart (it doesn't have to be perfectly smooth yet!)
Add lemon juice, grilled sweet corn kernels, and cherry tomatoes to pasta. Stir to combine.
At this point, the cream cheese should have mostly melted, and the pasta will look a little bit dry. Add reserved pasta water a Tablespoon or so at a time, stirring well between each addition until you have a thin, silky sauce (you may not need all of the pasta water here!)
Taste pasta; and add salt and pepper as needed.
Stir chopped cilantro into the pasta. Serve immediately.

Notes

Don't forget to salt your pasta water! Seasoning makes all the difference here since there are so few ingredients: If you omit the salt in this recipe you'll end up with a bland dish.

Additions and Substitutions. Top this pasta with grilled chicken, shrimp, salmon, or bacon if you'd like extra protein. Swap the cilantro for basil, or use a mix of your favorite summer herbs (chives, parsley, and dill are all tasty here). Add extra seasonal veggies (peas, asparagus, roasted squash or sweet potato, or roasted cauliflower are all good!)

This is a very light, simple sauce. It was developed to be quick, so it isn't as rich or complex as a mac and cheese or alfredo sauce. For a thicker, creamier sauce: Double the amount of cream cheese, add a splash of heavy cream, half and half, or cauliflower sauce. You can also swap the cream cheese for your favorite alfredo sauce if you prefer a thicker, cheesy sauce. If your sauce looks dry: Add liquid! A splash of heavy cream, parmesan broth or turkey stock, olive oil, or a bit of extra cream cheese will help stretch the sauce a bit more. Keep in mind that this is a very light sauce: It should lightly coat the noodles and veggies, but it won't pool at the bottom of the pot or create a ton of extra liquid.

This recipe is only as good as your ingredients. Use fresh, in-season cherry tomatoes (they're sweeter and more flavorful than out-of-season tomatoes!) and fresh grilled sweet corn for flavors that really shine.

Grilling corn. We like to meal prep some grilled corn during the summer - this is a great place to use prepped or leftover grilled corn! You can also grill your corn fresh while you wait for the pasta water to boil, and slice the kernels off while the pasta is cooking.