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Super Easy Creamy Corn and Tomato Pasta

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Creamy corn and tomato pasta made with summer's most delicious produce. Incredibly easy to make with fresh, delicious flavors that come together in one pan.
Prep time: 10 minutes
Cook time: 23 minutes
Total time: 33 minutes
Yield: 4 servings


  • 1 box spaghetti pasta
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1 pint cherry tomatoes
  • 2 cloves garlic chopped
  • 3 corn cobs with the kernels removed
  • 1 shallot diced
  • ½ cup white wine
  • ¼ cup heavy cream
  • Salt & pepper
  • Fresh parsley chopped, to serve


  • Bring a pot of salted water to a boil and cook the pasta according to box directions.
  • In a heavy-bottomed skillet on medium heat, melt the butter with the olive oil. Add in the cherry tomatoes and cook for about 5 minutes. Then add in the garlic, corn, shallot, and a pinch of salt and pepper. Cook for another 8 minutes until the tomatoes start to burst. Help them along with the back of a spoon. This will help form the sauce!
  • Add in the white wine, and cook for 5 minutes to let the alcohol to cook out. Then add in the heavy cream and cook for an additional 5 minutes to thicken slightly.
  • Add the pasta directly into the skillet and toss to combine. Serve with a sprinkle of fresh parsley.
Author: Haley
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