Creamy Corn Pasta with Frizzled Leeks and Truffle
This creamy fusilli with truffle grilled corn pairs sweet, smoky grilled corn with earthy truffle oil and a silky parmesan cream sauce for a rich, flavorful pasta dish that’s perfect for summer dinners or special occasions.
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This creamy fusilli with truffle grilled corn blends sweet summer corn with earthy truffle oil and a silky sauce for an elevated pasta dish that feels both indulgent and effortlessly fresh. Grilled sweet corn adds smoky sweetness, while truffle and parmesan bring rich, savory notes that turn simple fusilli into a memorable weeknight dinner or weekend supper. Keep cooking with these white wine-braised leeks or creamy white bean and lemon pasta.
Why You’ll Love This Recipe
- Luxurious but simple – Truffle oil and grilled corn make a gourmet pasta that’s easy to prepare.
- Creamy texture – A rich, velvety sauce clings beautifully to every fusilli twist.
- Seasonal flavor – Sweet grilled corn highlights the best of summer produce.
Key Ingredients in This Recipe
- Corn – I love making the most of sweet summer corn picked up from local farm stands. In this recipe I prefer to use ears of fresh corn with the kernels cut off the cob rather than frozen or canned kernels. In this recipe I cut the kernels off the cob and sauté them until they’re tender then simmer them to create the sauce.
- Leeks – Leeks are a part of the allium family and add a more mild, sweeter taste than onions to complement and balance the sweet corn. They’re both simmered in the sauce and fried until they’re “frizzled” as a crisp garnish on the top of the dish.
- Cream – I blend the sauce after it’s simmered and add a touch of cream for a smooth finish.
- Pasta – I choose to use rigatoni to hold this sweet and creamy sauce. It can be swapped with another tubular pasta shape like paccheri or penne.
- Truffle Oil – This recipe is finished with a bit of truffle oil (you can also use truffle salt) but it can always be omitted. While all truffle oils are essentially “fake” because olive oil is infused with a gas to give the flavor, some are definitely better than others. Look for bottles that only contain the ingredients olive oil and truffles. While truffle oil is expensive, a nice small bottle is worth the splurge and the bottle will last you awhile since you only need a little bit of the intense oil for finishing dishes. If using truffle salt, use less salt when finishing the sauce.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Add the pasta cooking water to the sauce a little at a time while tossing — the starchy liquid helps emulsify the sauce and makes it cling more smoothly to the pasta.
Swaps and Substitutions
- Pasta: Substitute fusilli with penne, rigatoni, or cavatappi if preferred.
- Corn: Use roasted or sautéed corn if a grill isn’t available.
- Truffle oil: Replace with a drizzle of olive oil and extra parmesan for a milder flavor.
- Dairy: Use half-and-half or whole milk for a slightly lighter sauce.
How to Make Creamy Corn Pasta with Frizzled Leeks and Truffle (Step-by-Step)
Trim the leek so it’s the white and light-green parts only. Cut leek in half lengthwise then thinly slice into thin matchsticks. Rinse the leeks and drain on paper towels.
Add enough oil to a heavy bottomed saucepan to reach 2-inches (5cm) up the sides. Heat oil over medium heat to 375ºF (190ºC). Working in batches so as to not overcrowd the pot, add the leeks and fry until golden brown, about 8 to 10 minutes. Remove using tongs or a slotted spoon to a paper towel-lined plate to drain. Season leeks with salt and repeat with remaining leeks.
Using a sharp knife, cut the kernels off the cob and discard the cobs.
Heat a large pot over medium heat, add the oil and heat through. Add the butter and allow to melt then add the corn, shallots and leek, sautéeing until the leeks are tender, about 6 to 8 minutes, stirring occasionally.
Add the white wine and reduce the heat to medium-low, simmering until the wine has reduced by half, about 6 minutes.
Add the mixture to a blender or the bowl of a food processor fitted with the blade attachment and blend until smooth.
Return the mixture to the pot and whisk in the cream. Season to taste with salt.
Bring a large pot of water to a boil over medium-high heat. Add the pasta to the boiling water and cook, stirring occasionally, until al dente, about 10 minutes. Set aside 1 cup of the pasta water then drain and return the pasta to the pot.
Add the sauce to the pasta as well as the cheese and ½ cup of the reserved pasta water. Stir to combine.
Divide the pasta among warmed serving bowls. Top with the frizzled leeks and a drizzle of the truffle oil. Serve warm.
Tips for Buying Corn
- When buying corn, look for a bright green husk that is tight around the ears of corn.
- Feel the kernels through the husk, they should be plump. (I like to peel back a section of the husk to double check the kernels!).
- Look at the tassel (the strings at the top), it should be yellow or light brown and have a sweet smell.
How to Serve Creamy Corn Pasta with Frizzled Leeks and Truffle
- Classic style: Serve hot with extra shaved parmesan and a drizzle of truffle oil.
- With greens: Pair with a simple arugula salad dressed in lemon vinaigrette for brightness.
- For company: Add toasted breadcrumbs for crunch and texture when serving guests.
How to Store Creamy Corn Pasta with Frizzled Leeks and Truffle
- Refrigerator: Store leftover pasta in an airtight container for up to 2 days.
- Reheating: Reheat gently in a skillet with a splash of water or cream to loosen the sauce.
- Make-ahead components: The leeks can be fried up to a day ahead and kept in an airtight container at room temperature until ready to use. The corn base can be prepared up to four days in advance and stored in an airtight container in the refrigerator. For the best texture when reheating, wait to stir in the cream and cheese until just before serving.
FAQ – Frequently Asked Questions
What makes creamy fusilli with truffle grilled corn unique?
This pasta dish combines sweet, smoky grilled corn with earthy truffle oil and a creamy, parmesan-rich sauce for a flavor-forward dinner that’s elevated yet easy to prepare.
Can I make creamy fusilli with truffle grilled corn ahead of time?
You can grill the corn and prepare the sauce ahead, but toss with pasta and finish with truffle oil just before serving for the best texture and aroma.
Is truffle oil necessary for creamy fusilli with truffle grilled corn?
Truffle oil gives the dish its signature earthy depth, but you can omit it and add extra parmesan and olive oil for a milder version.
Can I use frozen corn in this pasta?
Yes, frozen corn can be sautéed or roasted as an alternative to grilled corn if fresh corn isn’t available.
What pasta shapes work best with this creamy truffle corn sauce?
Fusilli, penne, rigatoni, and cavatappi all work well because their shapes trap the sauce and corn kernels.
Other Recipes to Try
If you loved this fresh take on a warm weather pasta dish, check out some of these other recipes:
- Tomato Corn Pasta with Bacon Cream Sauce
- Elote-Style Sweet Corn Ravioli with Chili Butter Sauce
- Summer Lobster and Corn Rigatoni
Tried it? Loved it? Tweaked it? Leave a review below and tell me how it went – I’m all ears (and always hungry).
Creamy Corn Pasta with Frizzled Leeks and Truffle
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Ingredients:
For the frizzled leeks:
- 1 large leek
- Vegetable oil as needed, for frying
- Kosher salt as needed
For the creamy corn sauce:
- 3 medium ears sweet corn shucked
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- 1 large leek thinly sliced, whites and light-green parts only
- 1 medium shallot thinly sliced
- 2 cups dry white wine
- ½ cup heavy cream
- Kosher salt as needed
- 1 pound rigatoni pasta
- ½ cup freshly grated Parmesan cheese
- 1 teaspoon white truffle oil
Instructions:
For the frizzled leeks:
- Trim the leek so it’s the white and light-green parts only. Cut leek in half lengthwise then thinly slice into thin matchsticks. Rinse the leeks and drain on paper towels.
- Add enough oil to a heavy bottomed saucepan to reach 2-inches (5cm) up the sides. Heat oil over medium heat to 375ºF (190ºC).
- Working in batches so as to not overcrowd the pot, add the leeks and fry until golden brown, about 8 to 10 minutes. Remove using tongs or a slotted spoon to a paper towel-lined plate to drain. Season leeks with salt and repeat with remaining leeks.
For the creamy corn sauce:
- Using a sharp knife, cut the kernels off the cob and discard the cobs.
- Heat a large pot over medium heat, add the oil and heat through. Add the butter and allow to melt then add the corn, shallots and leek, sautéeing until the leeks are tender, about 6 to 8 minutes, stirring occasionally.
- Add the white wine and reduce the heat to medium-low, simmering until the wine has reduced by half, about 6 minutes.
- Add the mixture to a blender or the bowl of a food processor fitted with the blade attachment and blend until smooth.
- Return the mixture to the pot and whisk in the cream. Season to taste with salt.
- Bring a large pot of water to a boil over medium-high heat. Add the pasta to the boiling water and cook, stirring occasionally, until al dente, about 10 minutes. Set aside 1 cup of the pasta water then drain and return the pasta to the pot.
For serving:
- Add the sauce to the pasta as well as the cheese and ½ cup of the reserved pasta water. Stir to combine.
- Divide the pasta among warmed serving bowls. Top with the frizzled leeks and a drizzle of the truffle oil. Serve warm.
Notes:
Add the pasta cooking water to the sauce a little at a time while tossing — the starchy liquid helps emulsify the sauce and makes it cling more smoothly to the pasta.
Nutrition:
Calories: 587kcal | Carbohydrates: 73g | Protein: 16g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 161mg | Potassium: 442mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1052IU | Vitamin C: 7mg | Calcium: 156mg | Iron: 2mg
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