Lidey Heuck’s Spaghetti with Sweet Corn Pesto
About this Spaghetti with Sweet Corn Pesto
This is the ultimate late-summer pasta dish — bright, creamy, garlicky, fresh, and bursting with sweet corn flavor. My aunt and cousin gifted me Lidey Heuck’s cookbook Cooking in Real Life, and the cover photo sold me immediately. I made this pasta the same day I got the book, and WOW. It’s simple, vibrant, and incredibly delicious. I used Trader Joe’s roasted corn instead of fresh and bumped the garlic up to three cloves, and it turned out dreamy. If you want a quick but impressive summer dinner, you need this recipe in your rotation!
Why you’ll love it
The perfect summer flavor. Sweet corn, fresh basil, juicy cherry tomatoes — total sunshine.
Fast and easy. Minimal prep, one pan, one pot, and done.
Ultra creamy without cream. The corn + parmesan create a naturally silky pesto.
Customizable. Works with fresh or frozen corn and any long pasta shape.
Restaurant-quality but relaxed. Beautiful enough to serve guests, simple enough for a weeknight.
Ingredients you’ll need
For the Corn Pesto
Corn kernels (fresh, frozen, or roasted)
Garlic
Parmesan cheese
Olive oil
Salt & pepper
For the Pasta
Spaghetti (or bucatini!)
Cherry tomatoes
Fresh basil
For the Crispy Breadcrumb Topping
Panko breadcrumbs
Red pepper flakes
Olive oil
Salt
How to make it
Toast the panko in olive oil with red pepper flakes until golden, then set aside. Sauté the corn and garlic until softened, cool slightly, and pulse into a coarse pesto with olive oil, parmesan, salt, and pepper. Boil spaghetti until al dente, then toss it directly into a pan with the warmed pesto and some pasta water. Fold in cherry tomatoes, fresh basil, and the reserved corn kernels. Serve topped with crispy breadcrumbs and extra basil.
Tips for success
Use roasted corn (fresh or TJ’s) for deeper flavor.
Save plenty of pasta water — it’s your sauce magic.
Toast the breadcrumbs slowly so they get golden, not burnt.
Taste and adjust the salt — corn varies in sweetness.
Add lemon zest if you love extra brightness.
Finish with more parmesan because why not.
Frequently Asked Questions
Can I use frozen corn?
Yes! Frozen or roasted corn works perfectly.
Can I make this ahead?
You can prep the pesto and breadcrumbs ahead, but cook the pasta fresh for the best texture.
Can I add protein?
Grilled shrimp or scallops are delicious with this.
What other pasta shapes work?
Bucatini, linguine, or tagliatelle are all great.
What to serve with it
Simple green salad with lemon vinaigrette
Grilled shrimp or chicken
Garlic bread
Burrata with tomatoes and olive oil
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Lidey Heuck's Spaghetti with Sweet Corn Pesto
Ingredients
- Extra Virgin Olive Oil
- 1/2 cup panko bread flakes
- 1/4 teaspoon crushed red pepper flakes
- kosher salt
- freshly ground black pepper
- 3½ cups corn kernels
- 2 garlic cloves, smashed
- 1/2 cup freshly grated parmesan cheese
- 1 pound of spaghetti
- 2 pints cherry tomatoes, cut in half
- 1/2 cup fresh basil leaves, torn into pieces
Instructions
- Heat a large pan over medium heat and add 1 tablespoon of olive oil. Add the panko, crushed red pepper flakes, and a pinch of salt. Stir frequently for 3 to 5 minutes until the panko turns golden brown. Then, transfer it to a small bowl to cool down.
- Clean the pan with a paper towel, then pour in 3 tablespoons of olive oil and warm it up over medium-low heat. Add the corn, garlic, and 1/2 teaspoon of salt. Cook for about 8 to 10 minutes, occasionally stirring until the corn softens. Let it cool for 10 minutes.Take out ½ cup of corn kernels and keep them aside.
- Put the rest of the corn and garlic into a food processor. Add 1½ teaspoons salt and ½ teaspoon pepper, then pulse until it becomes a coarse puree. While the processor is running, pour in 3 tablespoons of olive oil until it's smooth. Mix in the Parmesan cheese until it's just blended.
- Boil a large pot of water. Add about 1 tablespoon of salt and cook the spaghetti according to the package instructions. While the pasta is cooking, clean the sauté pan again. Put the corn pesto into the pan, add 1/4 cup pasta water, and simmer on low heat until smooth. If it's too thick, add more pasta water.
- Once the pasta is cooked, use tongs to move it directly from the pot to the sauté pan (without draining). Mix it well with the sauce. Add cherry tomatoes and the reserved corn kernels, then toss everything together. Serve the pasta in bowls, topped with the spicy breadcrumbs and torn basil.
