Sweet Corn Pasta with Goat Cheese

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Goat Cheese and Sweet Corn Pasta | http://naturallyella.com

Every season I gravitate towards one item. Some summers it's been zucchini while others it's tomatoes. This year, I've been a sweet corn fiend. Sweet corn has been my go-to salad topping, filler for grain bowls and now this sweet corn pasta.

I love using soft cheeses as a cheater way to make a sauce. The goat cheese in this sweet corn pasta dish creates a silky sauce that isn't overpowering. However, and this is especially true if you stick to the whole wheat pasta, plan on no leftovers. If the pasta is allowed to sit, all the sauce soaks in and you're left with some dry pasta!

Pairings for Sweet Corn Pasta

This recipe was originally created for the Fast and Furious column in the San Jose Mercury Newspaper which means, it's a quick meal (under 30 minutes). With that in mind, it's important to keep everything else in the 'easy' category. This sweet corn pasta is plenty rich and filling to cover the entire meal. This is also the type of meal I might pull out a few olives to snack on before hand.

Side: Simple salad of arugula, tomatoes, almonds, and cucumber with a light lemon dressing- skip the cheese, the pasta has you covered.

Drink: Sauvignon Blanc or dry RosΓ© (my favorite as of late). You won't want a sweet wine- the goat cheese/sweet corn will shine this way.

Dessert: Crepes with Roasted Berries + Honey. Crepes are one of those items I make ahead of time and freeze for exactly this use. Since rhubarb isn't currently in season, I'd swap in either more berries or peaches.


Goat Cheese and Sweet Corn Pasta

  • Author: Erin Alderson
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 2 to 3 1x


  • 6 ounces whole-wheat fettuccine
  • 1 tablespoon olive oil
  • 1/4 cup minced white onion
  • 2 cups sweet corn kernels (roughly 2 ears of sweet corn)
  • 4 ounces soft goat cheese, at room temperature
  • 1/4 cup milk
  • 1/2 cup shredded Parmesan (see note)
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh basil, plus extra for topping
  • Red pepper flakes, optional


  1. Fill a large pot with water and a pinch of salt; bring to a boil. Cook pasta according to package directions; drain, then set aside.
  2. Heat a large skillet over medium-low heat. Add olive oil, then minced onion. Cook for 3 to 4 minutes, or just until the onion is fragrant. Stir in sweet corn; cook for another 7 to 8 minutes, just until the sweet corn has softened and has brightened in color.
  3. In a blender, combine the goat cheese, milk, Parmesan, salt and pepper. Pulse until well combined. Add to the skillet with the sweet corn, along with the drained pasta and basil. Stir until well combined and serve with an extra sprinkle of basil and red pepper flakes, if desired.


+Recipe originally developed for the San Jose Mercury Newspaper.
+Make it gluten-free by using a high quality gluten-free fettuccine noodle.
+ If you can't find vegetarian-friendly parmesan cheese, ditch it. This is a great reference list to find a veg-friendly brand.

Quick Goat Cheese and Sweet Corn Pasta | http://naturallyella.com

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20 comments on “Sweet Corn Pasta with Goat Cheese”

  1. I hate to ask but is there any alternative to goat's cheese here?
    I love sweetcorn & pasta but I've never liked goat's cheese - most likely because almost all restaurants resort to it in their vegetarian options! Maybe dolcelatte or something similar?

    1. I've never tried dolcelatte, but it might work. I tend to gravitate towards cream cheese for it's soft texture/melts easy.

  2. I've been gravitating towards corn much more than ever before this summer. Haven't put it into a pasta yet, although looking at these pictures I don't see why not!

  3. Absolutely love goats cheese. Buffalo cheese is even more distinct, I might try that too.
    Great post, I'm a new follower,

  4. I'll have to get some corn pasta myself πŸ˜€ I don't really like corn kernels though--I know I'm weird!

  5. Oh my that sounds and looks amazing! I'm so gonna try that next week. Thank you so much for this lovely recipe.

    Love, Kerstin

  6. Goat's cheese is absolutely my favourite! It took a while to convince me to the smell and taste but now there is no stopping me! Great recipe! πŸ™‚

  7. Yum! I love how simple this sauce is. It's always nice when you can skip the roux step, haha.

    This summer I've also been loving corn. I just cut it off the cob and add to whatever I'm cooking. It adds great crunch and a bit of sweetness πŸ™‚

  8. This dish sounds like one I really need to make. I am not a vegetarian, but like having meatless meals on a fairly regular basis. I'm looking forward to trying this.

  9. Hi,

    This is a silly question but do you cook the corn first separately?

    Thank you,
    Clorinda Emerson

  10. This was delish and the adults and kids enjoyed it. Fast and easy to put together.


Welcome to my little internet nook. On this site you'll find over a thousand vegetarian recipes, pantry knowledge, and more. I'm ever obsessed with food from gardening, cooking, and preserving. I hope you'll find endless inspiration on these pages and visit often. 

Virtual hugs, Erin (aka: e.l.l.a.)

a few good grain recipes

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