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.
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.
• 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.