Side dishes are so important so often over looked with it comes to meal planning. This usually leads to them becoming an afterthought, resulting in a side dish rut. So many people serve basically the same side dishes over and over, only changing up the main! Don’t be like those people – please I’m begging you. Keep your side dish game on point and use my recipe for Creamed Corn Pasta.
Like I said, side dishes are important. I like to think of them like the supporting actors of dinner. They need to be cohesive with the main star, but sometimes also need to overshadow a main that is simple (even if it’s delicious!). This dish is a great combo of two classic side dishes – creamed corn and pasta.
Creamed corn some times gets a bad rep about being old-fashioned or boring. That’s why I decided to jazz it up with some new flavors – Chives, Red Pepper Flakes and Parmesan Cheese. Because everything is better with a little cheese in it! It creates a delectable creamy, buttery flavor with a just a little kick of heat.
What to serve it with?
When I made this the other night, I served with some grilled pork chops (just salt, pepper, garlic powder and basil). You could serve it with some fried chicken, maybe a London Broil, or you could double it and make it for Meatless Monday! It would also be great with some Honey Mustard Chicken (full recipe here!) which is seriously one of the easiest, most flavorful ways to prepare chicken on a busy night!
Creamed Corn Pasta
- 1 lb Short Pasta penne, rigatoni, spirals, etc.
- 2 cans Sweet Corn (15 oz) drain one, keep liquid in other
- 1 cup Heavy Cream
- 4 tbsp Butter
- 1 tsp Parsley
- ½ tsp Red Pepper Flakes
- 1 tsp Garlic Powder
- 1 tsp Salt
- ¾ cup Parmesan Cheese shredded
- ½ cup Fresh Chives chopped (plus some for garnish)
- Prepare all of the ingredients. Start water boiling for pasta.
- Add pasta to boiling water and cook as directed on package. Once drained in colander, rinse with cold water to arrest cooking process and return to pot.
- In a saucepan over medium heat, add corn (one can drained, the other with full liquid), butter, heavy cream, red pepper flakes, parsley, salt and garlic powder. Cook for 5-7 minutes until well combined and all butter is melted. Stir in Parmesan cheese and let cook for 3 minutes more.
- Once creamed corn is done, pour over pasta. Add chives and thoroughly combine.
You can find a whole section of Side Dish Ideas in the Homemade on a Weeknight Cookbook. If you haven’t ordered your copy yet – you can do that any time from Amazon. It comes in Paperback or Kindle (eBook) versions.
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