Creamy Corn & Bacon Pasta
on Mar 11, 2025
We are participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Please see my disclosure policy.
Creamy, cheesy, & quick! Perfect weeknight meal. Easy to make, family-friendly comfort food.
Table of Contents
What Makes This Recipe Great
Craving a comforting and flavorful pasta dish that’s ready in minutes? Look no further! This Creamy Corn & Bacon Pasta is a delightful blend of sweet roasted corn, crispy bacon, and a creamy, cheesy sauce that will have your family asking for seconds. It’s the perfect easy weeknight meal, and it’s also impressive enough for casual gatherings.
Ingredient List
- Bacon
- Sweet Onion– finally chopped
- Red Pepper– if you can’t find red, yellow, orange or green can work
- Roasted Corn– if you can find roasted corn in the frozen section that’s preferred, but any frozen corn will work wonderful
- Garlic
- Salt and Pepper
- Smoked Paprika
- Green Onion
- Greek Yogurt– any percentage of greek yogurt will work
- Cheddar Cheese
- Pasta– Fusili, Rigatoni, Penne or ziti are all great options for this pasta salad
Step By Step
Cook the Bacon (or Onions/Peppers First for Vegetarian):
- Put a skillet on the stove over medium heat.
- If using bacon: Once the pan is hot, add the chopped bacon. Cook until it’s crispy. Then, remove the bacon from the pan and set it aside. Leave the bacon grease in the pan.
- If vegetarian: Add the olive oil, then add the chopped onion and red pepper. Cook for 5 minutes until softened.
Cook the Corn:
- Add the frozen roasted corn to the skillet. Cook for 7-10 minutes, until it’s heated through.
Add Flavor:
- Add the minced garlic, salt, pepper, and smoked paprika to the skillet. Cook for 1 more minute.
Cook the Pasta:
- While the corn is cooking, fill a pot with water and bring it to a boil.
- Cook your pasta according to the package directions.
- Before you drain the pasta, scoop out 1 cup of the pasta water and set it aside.
- Drain the rest of the water from the pasta.
Make it Creamy:
- Put the cooked pasta back into the pot.
- Add the corn mixture from the skillet to the pasta.
- Add the Greek yogurt, and the grated cheddar cheese, and the reserved cup of pasta water.
- Mix everything together well.
- If you cooked bacon, add it to the pasta now.
Serve:
- Sprinkle the sliced green onions over the pasta.
- Serve hot and enjoy!
Pro Tip
- Vegetarian Delight: Simply omit the bacon and use olive oil as directed.
- Spice It Up: Add a pinch of red pepper flakes for a touch of heat.
Frequently Asked Questions
Can I use fresh corn?
- Yes! Roast fresh corn on the cob until tender and cut off the kernels.
Can I make this ahead of time?
- It’s best served fresh, but leftovers can be stored in the refrigerator for up to 3 days.
Salads To Help Make the World Happy
Creamy Corn & Bacon Pasta
Creamy, cheesy, & quick! Perfect weeknight meal. Easy to make, family-friendly comfort food.
Ingredients
- 6 slices thick-cut bacon, chopped (OR 1 tablespoon olive oil for vegetarian)
- ½ sweet onion, chopped
- ½ red pepper, chopped
- 3 ½ cups roasted corn, frozen roasted corn from Trader Joe’s works great!
- 2 garlic cloves, minced (or pressed)
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon smoked paprika
- 4 green onions, sliced
- 1 17-ounce container 2% Greek yogurt
- 5 ounces cheddar cheese, freshly grated
- 16 oz Pasta of your choice
Instructions
Cook the Bacon (or Onions/Peppers First for Vegetarian):
- Put a skillet on the stove over medium heat.
- If using bacon: Once the pan is hot, add the chopped bacon. Cook until it’s crispy. Then, remove the bacon from the pan and set it aside. Leave the bacon grease in the pan.
- If vegetarian: Add the olive oil, then add the chopped onion and red pepper. Cook for 5 minutes until softened.
Cook the Corn:
- Add the frozen roasted corn to the skillet. Cook for 7-10 minutes, until it’s heated through.
Add Flavor:
- Add the minced garlic, salt, pepper, and smoked paprika to the skillet. Cook for 1 more minute.
Cook the Pasta:
- While the corn is cooking, fill a pot with water and bring it to a boil.
- Cook your pasta according to the package directions.
- Before you drain the pasta, scoop out 1 cup of the pasta water and set it aside.
- Drain the rest of the water from the pasta.
Make it Creamy:
- Put the cooked pasta back into the pot.
- Add the corn mixture from the skillet to the pasta.
- Add the Greek yogurt, and the grated cheddar cheese, and the reserved cup of pasta water.
- Mix everything together well.
- If you cooked bacon, add it to the pasta now.
Serve:
- Sprinkle the sliced green onions over the pasta.
- Serve hot and enjoy!
Notes
Tips:
- If the sauce is too thick, add a little more pasta water.
- You can use any type of pasta you like.
- For extra flavor, you can add other spices you enjoy.
- Simply use olive oil instead of bacon.
- Start by cooking the onion and red pepper in the olive oil.
Nutrition
Calories: 472kcal, Carbohydrates: 60g, Protein: 18g, Fat: 19g, Saturated Fat: 7g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 6g, Trans Fat: 0.04g, Cholesterol: 36mg, Sodium: 375mg, Potassium: 404mg, Fiber: 4g, Sugar: 6g, Vitamin A: 720IU, Vitamin C: 16mg, Calcium: 152mg, Iron: 1mg
Like this recipe? Rate and comment below!
