Creamy Gochujang Corn Pasta

There are nights when dinner needs to be simple but still feel like a win. This is that bowl. Gochujang brings warm heat and a savory backbone, corn adds bursts of sweetness, and cream cheese turns it into a glossy sauce that clings to every strand. It’s pantry-meets-produce in the best way.

The balance is the trick. A little lime wakes everything up. A tiny bit of honey rounds out the gochujang without making it sweet. Soy sauce adds depth so it tastes cooked longer than it was. If you have five extra minutes, toast some sesame seeds or finish with chili crisp. You’ll feel like the smartest person in your kitchen.

Shortcuts are welcome here. Frozen corn works. Any long pasta works. If you need protein, fold in pulled rotisserie chicken or toss cubes of crispy tofu on top. Leftovers reheat with a splash of water, which makes tomorrow’s lunch feel like a plan instead of a scavenger hunt.

Dinner that behaves. Weeknight energy. Happy bowl.

Creamy Gochujang Corn Pasta

Pasta that tastes like late summer but behaves like a weeknight. Sweet corn meets creamy gochujang sauce with a little garlic and lime. It’s glossy, spicy, and ready before you can find the box grater.

Servings 4 people

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Ingredients

• 12 oz spaghetti or bucatini
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 3 garlic cloves minced
• 1 cup corn kernels fresh or frozen
• 2 tbsp gochujang
• 4 oz cream cheese cubed
• 1 cup pasta water reserved
• 1 tbsp lime juice
• 1 tsp soy sauce
• ½ tsp honey
• 2 green onions thinly sliced
• Salt and black pepper to taste
• Optional toppings: toasted sesame seeds crushed chili crisp, extra lime wedges

Instructions

• Boil pasta in salted water until al dente. Reserve 1 cup pasta water and drain.
• While pasta cooks, heat butter and oil in a large skillet on medium. Add garlic and corn and cook 2 to 3 minutes until the corn is glossy and fragrant.
• Stir in gochujang and let it sizzle for 30 seconds.
• Add cream cheese, ¾ cup reserved pasta water, lime juice, soy sauce, and honey. Stir until smooth and creamy.
• Toss in pasta and half the green onions. Add more pasta water if you want it silkier.
• Season with salt and pepper. Top with remaining green onions and any optional toppings.

Notes

Swap cream cheese for coconut milk if you want it dairy light.
• Use canned corn in a pinch. Drain it well.
• Add rotisserie chicken or crispy tofu for more protein.
• Toddler friendly version: reduce gochujang to 1 tsp and skip chili crisp.
• This reheats well with a splash of water to loosen.

Calories: 380kcal