Go Back
Corn on the cob is one of summer's quintessential delights, bringing a burst of sweetness and vibrant color to any meal. When combined with the comforting, hearty nature of pasta and a creamy sauce, you have a dish that not only tantalizes the taste buds but also offers convenience for busy weeknight dinners. Freezing Corn On The Cob Pasta Delight captures the essence of summer while providing a practical way to enjoy this dish year-round.

Freezing Corn On The Cob Pasta Delight

Looking to savor the delightful flavors of summer all year long? This Freezing Corn On The Cob Pasta Delight is a fantastic way to enjoy sweet, fresh corn combined with hearty pasta in a creamy sauce. Perfect for busy weeknights, this dish is not only delicious but also easy to prep in bulk and freeze. Packed with nutrients and flavor, it’s a practical meal that can be ready in minutes whenever you need a comforting bite. Discover how to make this seasonal favorite today!
Print Recipe Pin Recipe

Ingredients
  

4 ears of fresh corn on the cob, husked and cleaned

8 oz of your favorite pasta (fusilli or penne works great)

3 tablespoons olive oil

2 cloves garlic, minced

1 small onion, diced

1 cup cherry tomatoes, halved

1 bell pepper, diced (any color)

1 cup heavy cream

1 teaspoon paprika

Salt and pepper to taste

Fresh basil or parsley, chopped (for garnish)

Grated Parmesan cheese (optional)

Instructions
 

Prep the Corn: Begin by cutting the kernels off the corn cobs. Use a sharp knife and cut downwards, collecting all kernels in a bowl. Reserve the cobs for extra flavor if desired.

    Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta and set aside.

      Sauté the Veggies: In a large skillet, heat the olive oil over medium heat. Add the diced onions and sauté until they become translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute, stirring frequently to avoid burning.

        Add Fresh Corn and Peppers: Toss the corn kernels and bell pepper into the skillet, stirring until they’re tender, about 5-7 minutes. If using corn cobs for flavor, place them in the skillet now as well.

          Create the Sauce: Pour in the heavy cream and continue to cook, stirring occasionally. Add the paprika and season generously with salt and pepper. Allow it to simmer for about 5 minutes until the sauce thickens slightly. If it becomes too thick, add a bit of the reserved pasta water.

            Combine Pasta: Remove the corn cobs (if used for flavor) and add your cooked pasta to the skillet. Toss everything together until the pasta is well coated in the creamy corn sauce. If needed, adjust the consistency with more pasta water.

              Add Cherry Tomatoes: Gently fold in the halved cherry tomatoes and allow them to warm through, about 2 minutes.

                Serve and Garnish: Divide the pasta among serving plates or bowls. Top with freshly chopped basil or parsley and a sprinkle of grated Parmesan cheese, if desired.

                  Freeze for Future Enjoyment: To freeze leftovers, allow the dish to cool completely. Transfer to an airtight container, making sure to remove as much air as possible. Label and date, then place in the freezer for up to 3 months.

                    Prep Time, Total Time, Servings

                      15 minutes | 30 minutes | Serves 4