Every once in a while I make something so delicious that I feel the need to share it immediately. Not when I have a chance to write down exact measurements and film a reel and shoot gorgeous photos… but IMMEDIATELY. And this corn pasta sauce is one of those recipes.

I actually made a version of this with ravioli a few weeks ago and it was good, but this version with shells and zucchini was even better. It’s creamy, it’s summery, and it’s SO EASY. It kind of reminds me of mac and cheese – without any cheese. Besides some parmesan on top if you want it… and we wanted it.

Here’s how you make it!

Corn Pasta Sauce

Ingredients

2 ears of corn
1/2 tbsp salted butter
dash of garlic powder and/or onion powder
pinch of red pepper flakes (optional)
II1/2 lemon
1/4 cup milk (can use non dairy if unsweetened)
1 zucchini
salt and pepper
1/2 lb pasta (I used medium shells!)

Instructions

1. Cut the corn off the ears.
2. Add butter to a pan over medium heat.
3. Once melted, add corn, garlic and/or onion powder, red pepper flakes, and salt and pepper to taste.
4. When the corn is softened (a few minutes), add the juice of 1/2 a lemon.
5. Transfer the corn to a blender with milk and blend until smooth.
6. Cook your pasta according to the instructions on the package. Reserve a little pasta water before draining.
7. Add thinly sliced ​​zucchini to the same pan that you used to cook the corn. I added a little olive oil to the pan at this step to help them soften and brown. Cover and cook for about 8 minutes while the pasta cooks.
8. Add the drained pasta to the pan with the zucchini, along with the blended corn sauce. Add additional seasonings if necessary.
9. Serve immediately with parmesan cheese if desired!