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One Pot Corn & Parm Pasta


  • 12 oz ditalini or small shell pasta
  • 1 tablespoon minced garlic
  • 1 cup heavy cream
  • 2 cups chicken broth
  • 1 cup grated parmesan cheese
  • 1/2 cup mayonnaise
  • 3/4 cup grated parmesan
  • 2 cups grilled corn
  • 2 tablespoons fresh chopped parsley
  • salt and pepper


Place pasta, garlic, cream and broth in an 11″ saute pan. Cover and bring to a boil over medium high heat. Cook for 12-15 minutes, stirring frequently, until pasta is tender. Salt and pepper to taste. Remove from heat, stir in mayonnaise, parmesan and corn. Garnish with parsley. 

To grill corn: shuck corn, rub with olive oil. Place on a hot grill, cook each side just until kernels begin to char. Remove and allow to cool slightly before slicing kernels from cob.

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