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Summer Vegetable Cavatelli with Fresh Corn "Cream"

Rated as 4.31 out of 5 Stars

"There's a restaurant near us that features a burrata-filled tortellini, served in a cream sauce fortified with fresh sweet corn. It's a wonderful dish, and was the inspiration for this simple summer vegetable pasta."
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servings 461
Original recipe yields 4 servings


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  1. Remove corn kernels from cob and scrape cob with dull edge of knife to remove as much of the corn as possible. Place corn in blender with chicken broth. Blend on high until completely smooth, about 2 minutes. For a smoother mixture, strain through a fine strainer (straining is optional).
  2. Heat olive oil in a large skillet over medium heat. Add pancetta; cook until pancetta is cooked but not crisp, about 3 minutes. Remove some of the grease from the pan. Add zucchini and red pepper to pan. Saute just until zucchini begins to soften, about 3 minutes. Remove from heat. Season with salt, black pepper, and cayenne pepper.
  3. Bring a large pot of lightly salted water to a boil; add cavatelli and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes or 1 minute less than recommended on the package. Drain well.
  4. Transfer the drained pasta to the skillet with the vegetables. Pour in corn cream. Cook and stir on medium-high heat until sauce begins to thicken, about 3 minutes. Stir in cherry tomatoes, basil, parsley, and grated cheese.


  • Cook's Notes:
  • Two ears of corn may yield more corn "cream" than you need in this recipe.
  • This recipe will work with whatever fresh seasonal vegetables you happen to find at the market, as long as its something that tastes good with sweet corn.

Nutrition Facts

Per Serving: 461 calories; 18.7 60.9 15.4 23 798 Full nutrition

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  1. 13 Ratings

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Most helpful positive review

Chef John never fails me. This was fantastic - especially for someone lactose intolerant. Perfect with bacon. Thank you Chef John!

Most helpful critical review

It called for too much chicken sti

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Chef John never fails me. This was fantastic - especially for someone lactose intolerant. Perfect with bacon. Thank you Chef John!

I made this meatless by leaving out the bacon and I substituted vegetable broth for the chicken broth and it came out a little on the bland side (understandably) but I added a bunch of cheese at...

It called for too much chicken sti

Absolutely delicious. Good and creamy. The cream corn made all the difference! I followed the directions except I used frozen pasta instead. Also be careful not to over cook the vegetables becau...

Maybe I screwed up as I’m a big fan of chef John. I’m thinking my corn wasn’t sweet enough as I tasted no corn flavor. I also used rigatoni as I didn’t have cavatelli. I ended up using a corn sl...

Delicious! I made it exactly as the recipe stated with bacon. Surprisingly it was not that difficult - I am not a big time cook at all and was a bit intimidated with the corn ...

I used bacon instead of pancetta And left out the parsley. It was a wonderful way to use all of the veggies from my summer garden. Don't use all the corn cream or undertook everything and extend...

I was really impressed with how decadent this tasted! The "corn cream" didn't thicken for me, so I just added a corn starch slurry at the end and it worked great. Fantastic flavor and mouth fe...