Creamy Sweet Corn & Honey Mascarpone Pasta
Local Corn, too much basil, raw honey drizzles, and one perfectly messy Beekeeper’s Kitchen…
Nothing says dinner at our place like local veggies, honey drizzles and at least five cookbooks within arm’s reach.
INTRO
If you know me at all, you know I can’t resist a farmers market haul, a basket brimming with too many herbs from our own patch, and whatever veggies look best that week. Cooking in summer is my absolute favorite because it’s all about using what’s in season—letting fresh ingredients inspire what ends up on the table.
This is pretty much where dinner ideas always start.
This dish is exactly that mindset in action. It’s Nebraska summer in a bowl: sweet corn cut fresh off the cob, big handfuls of basil (usually from the giant planters right outside our kitchen), creamy mascarpone, and a good drizzle of our Fat Head Raw Honey to tie it all together.
It’s simple but feels special. The kind of thing you can whip up on a busy weeknight but also serve to friends on the porch.
And yes—it’s even PorkChop-approved.
WHY I LOVE THIS RECIPE
It’s one of those “use what you’ve got” meals.
Pick your pasta.
Grab sweet corn at its peak.
Use whatever basil is threatening to bolt in the heat.
And finish it all with a swirl of our raw honey, because it’s the ingredient that really ties it together.
Simple, fresh, and exactly what’s in season.
Our honey doesn’t just add sweetness—it brings that floral, local character that you can’t get from anything else. It’s a little nod to the bees who help make all of this possible in the first place.
INGREDIENTS
12 oz pasta (pappardelle, fettuccine, or bucatini)
2 tbsp unsalted butter
1–2 shallots, finely minced
Kernels from 3 ears fresh sweet corn
1 cup mascarpone cheese
1–2 tbsp Fat Head Raw Honey (plus extra for drizzling)
1/2 cup fresh basil leaves (plus extra for garnish)
Salt and black pepper
Chili flakes (optional)
Fresh grated Parmesan or pecorino (optional)
INSTRUCTIONS
Cook the pasta. Bring a large pot of salted water to a boil. Cook until al dente. Reserve 1/2 cup pasta water before draining.
Make the base. In a large skillet over medium heat, melt butter. Add minced shallots and cook until soft and fragrant, about 2–3 minutes.
Sweet corn time. Add the fresh corn kernels. Sauté 3–4 minutes until tender but still bright. Season with salt, pepper, and a pinch of chili flakes if you like a little heat.
This is the moment it all comes together.
4. Create the sauce. Reduce heat to low. Stir in mascarpone, Fat Head Raw Honey, and chopped basil. Add reserved pasta water a splash at a time until the sauce is creamy and coats the back of a spoon.
5. Combine. Toss in cooked pasta. Stir well to coat every noodle. Adjust seasoning to taste.
6. Serve. Plate it up. Drizzle with a little extra raw honey. Top with fresh basil and grated Parmesan if you’d like.
OPTIONAL UPGRADES
Blistered Cherry Tomatoes: Halve cherry tomatoes and sear in a dry skillet until charred. Stir in or top.
Hot Honey Finish: Use Fat Head Hot Honey for a sweet-spicy kick.
Smoky Note: Add a pinch of smoked paprika to the sauce.
WHY IT WORKS
Sweet corn’s natural sugars deepen when sautéed, pairing beautifully with rich mascarpone, fresh basil, and a swirl of raw honey for balance. It’s silky, layered, and so Nebraska summer.
This is the kind of cooking I love: celebrating what’s fresh, what’s local, and letting it shine.
FINAL SERVING
We served this on the big farm table surrounded by basil pots and tomatoes straight from the vine, with a glass of something cold and the bulldogs waiting (ever hopeful) nearby.
Because let’s be real—it’s not dinner on our farm if PorkChop doesn’t try to get in on it.
WRAP-UP
If you make this recipe, let us know!
Tag us @fatheadhoney so we can see your Nebraska summer dinners in action.
Cooking with what’s in season is one of the best ways to keep things fresh, fun, and delicious. Grab what’s good at your farmers market or from your own backyard and make it yours.
And don’t forget that final drizzle of raw honey—it’s our favorite part.