Table of Contents: Jalapeño Pesto Zucchini Pasta with Corn
Jalapeño Pesto Zucchini Pasta with Corn
Introduction: Jalapeño Pesto Zucchini Pasta with Corn
If you’ve been craving a fresh, spicy, and low-carb summer dish, this jalapeño pesto zucchini pasta with corn is the answer. It’s zesty, colorful, and packed with garden goodness. Combining spiralized zucchini, sweet corn, and a fiery jalapeño pesto, this recipe is not just a healthy alternative to traditional pasta—it’s bursting with bold flavor that’s perfect for weeknights or warm-weather gatherings.
In this guide, we’ll dive deep into the components of this dish, teach you how to craft homemade jalapeño pesto, show why corn and zucchini work beautifully in pesto pasta, and help you make your version restaurant-worthy.
Don’t miss our grilled peaches recipe—a perfect dessert to pair with this savory dish.
Why Jalapeño Pesto Zucchini Pasta with Corn is the Summer Dish You Need
The Appeal of Garden Fresh Ingredients
When summer hits its stride, the markets overflow with zucchini, corn, and fresh herbs. That’s your cue to ditch heavy sauces and embrace seasonal produce. Jalapeños offer heat without overwhelming the palate, while basil brings brightness. Together, they form the backbone of this flavor-forward pesto zucchini pasta.
Unlike heavy cream-based dishes, this recipe highlights clean, simple ingredients that shine on their own. Each bite is vibrant, herbaceous, and satisfyingly spicy—making it a go-to dish for sunny days and lighter dinners.
Why This Recipe is a Seasonal Star
Zucchini noodles, also known as zoodles, are a smart substitute for traditional pasta, especially when you want something low-carb and gluten-free. Add in the smoky kick of jalapeño and the sweetness of corn, and you’ve got a culinary trifecta that feels indulgent but fits into a healthy lifestyle.
The texture contrast is also a winner: soft zoodles, crunchy corn, and creamy pesto create a layered, satisfying mouthfeel. It’s also fast—ready in under 30 minutes—and endlessly customizable.
Ingredients Spotlight: Jalapeño Pesto Zucchini Pasta with Corn
Jalapeños: Adding a Spicy Twist to Classic Pesto
Jalapeños bring a touch of heat and earthiness that balance well with the richness of nuts and cheese in traditional pesto. You can roast them for smokiness or keep them raw for a punchier bite. For those who like it fiery, keep the seeds in—if not, scoop them out before blending.
Zucchini and Corn: A Light, Sweet & Savory Pairing
Zucchini’s mild flavor makes it the perfect pasta stand-in. Spiralized, it takes on sauces well without overpowering them. Corn, on the other hand, adds juicy bursts of sweetness that contrast perfectly with the spicy pesto. Whether grilled or sautéed, corn gives the dish both crunch and depth.
Discover great ideas like this in our peach fritter recipe—sweet meets savory done right.
How to Make Jalapeño Pesto from Scratch
Essential Ingredients for a Jalapeño Pesto Base
To make the pesto, you’ll need:
- 1-2 jalapeños (fresh or roasted)
- Fresh basil leaves
- Garlic cloves
- Parmesan cheese or nutritional yeast
- Pine nuts or walnuts
- Olive oil
- Lemon juice
- Salt and pepper
For a nut-free version, sub in sunflower seeds or pumpkin seeds.
Blending Techniques for the Best Texture and Flavor
Start by pulsing the dry ingredients (herbs, jalapeños, garlic, nuts) in a food processor. Then, with the processor running, drizzle in the olive oil slowly to create a smooth, creamy paste. Add lemon juice for brightness and adjust salt to taste.
Store extra pesto in the fridge with a thin layer of oil on top to keep it fresh.
Zucchini Pasta 101 – From Spiralizing to Sautéing
Choosing the Right Zucchini for Noodles
Select firm, medium-sized zucchinis. Soft or oversized ones tend to hold too much water and go mushy. A spiralizer makes quick work of turning these into noodles, but a julienne peeler or mandolin works in a pinch.
How to Avoid Soggy Zoodles – Cooking Tips & Tricks
Lightly salt the zoodles and let them sit for 10 minutes to draw out excess water. Then sauté quickly in a hot pan for just 1–2 minutes. You’re not trying to cook them, just warm and soften slightly.
Don’t miss our perfect sautéed zucchini recipe for mastering this technique.
Fresh Corn in Pasta – Yes, It Works!

Why Corn and Pesto Go Perfectly Together
Do corn and pesto go together? Absolutely. The sweetness of fresh corn cuts through the richness of pesto, adding balance and texture. It’s like putting summer sunshine in your bowl.
You can use grilled corn, boiled corn, or even pan-roasted kernels. Each brings a different flavor profile.
How to Cook Corn for Maximum Sweetness and Texture
Grill it for smoky depth, boil it for tenderness, or roast it with olive oil and paprika for a charred effect. Cut kernels off the cob using a sharp knife and mix them in at the end to retain bite.
Bringing It All Together – Full Recipe Method
Step-by-Step Cooking Instructions with Tips
Step | Action | Details |
---|---|---|
1 | Make the pesto | Blend all pesto ingredients until smooth |
2 | Prepare zoodles | Spiralize, salt, and drain excess water |
3 | Cook corn | Grill or sauté until golden |
4 | Sauté zoodles | Cook lightly for 1–2 minutes |
5 | Combine | Toss zoodles, corn, and pesto together |
6 | Garnish | Top with Parmesan, pine nuts, or microgreens |
Pro Tips to Elevate the Flavor and Presentation
- Add a squeeze of lime for zest.
- Sprinkle chili flakes for extra heat.
- Use a swirl presentation for plating—place zoodles in a nest shape with corn and pesto on top.
Flavor Pairings & Add-Ons to Customize Your Bowl
What Goes Well with Jalapeño Pesto Zucchini Pasta
Does zucchini go with pesto pasta? Yes! Zucchini’s mild taste lets the pesto shine while providing a satisfying bite. Add grilled shrimp or shredded rotisserie chicken for protein.
A handful of arugula or a dollop of Greek yogurt on top can add creaminess and contrast.
Protein Additions, Cheese Options, and Nut-Free Variations
- Cheese: Goat cheese, feta, or vegan parm
- Protein: Black beans, tofu, or seared scallops
- Nut-Free: Use hemp seeds or sunflower seeds in pesto
Looking for inspiration? Try our peach ice cream dessert—perfect after this spicy pasta.
Serving Suggestions and Storage Tips: Jalapeño Pesto Zucchini Pasta with Corn
How to Plate It Beautifully Like a Chef
Use shallow bowls. Twirl the zoodles with tongs to create height. Scatter corn on top and drizzle extra pesto around the plate. Garnish with lemon zest, chopped herbs, and a few jalapeño slices.
How to Store and Reheat Without Losing Texture
Store in airtight containers for up to 3 days. Keep pesto separate if possible. Reheat on low heat in a skillet to avoid sogginess.
Health Benefits of This Dish: Jalapeño Pesto Zucchini Pasta with Corn
Low-Carb, Gluten-Free & Packed with Nutrients
Zoodles are low in carbs and calories. Corn offers fiber and antioxidants. Jalapeños boost metabolism and aid digestion. Together, this dish supports heart health, weight loss, and a plant-based lifestyle.
Why This Dish Fits Keto, Paleo, and Whole30 Lifestyles
With minor tweaks—like omitting cheese or choosing compliant pesto—this recipe easily aligns with Whole30 and Paleo. It’s naturally low in sugar and high in nutrients.
People Also Ask: Jalapeño Pesto Zucchini Pasta with Corn

Do corn and pesto go together?
Yes. Corn’s sweetness balances the richness of pesto, creating a perfect flavor contrast.
Does zucchini go with pesto pasta?
Definitely. Zucchini noodles absorb sauces well without overpowering the flavor.
Do jalapeños go well with pesto?
Yes. They add spice and depth, especially when blended with basil and garlic.
How to make pesto pasta more exciting?
Add grilled veggies, protein, lemon zest, or chili flakes. Play with textures and toppings.
Is this recipe good for meal prep?
Yes. Just store pesto separately and reheat zoodles gently.
Can I make this without a spiralizer?
Sure! Use a julienne peeler or mandolin to get similar results.
Conclusion: Jalapeño Pesto Zucchini Pasta with Corn
If you’re craving a flavor-packed, nutritious meal that comes together in under 30 minutes, this jalapeño pesto zucchini pasta with corn is it. It’s vibrant, healthy, and endlessly adaptable.
Check out more quick recipes at Crystal Recipes—your go-to for easy, inspiring meals.
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Jalapeño Pesto Zucchini Pasta with Corn
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A bright and spicy zucchini pasta tossed in a creamy jalapeño pesto and topped with sweet corn and Parmigiano.
Ingredients
- 2 cups packed basil leaves, plus more for serving
- 2 jalapeño peppers, stems and seeds removed
- 2 cloves garlic
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 2 tablespoons pine nuts, lightly toasted
- 2 tablespoons Parmigiano-Reggiano cheese, grated, plus more for serving
- 1/2 cup plus 2 tablespoons olive oil, divided
- Kosher salt
- Freshly ground black pepper
- 1 zucchini, cut in half lengthwise, then sliced crosswise into 1/4-inch half circles
- 1 ear of corn, kernels removed
- 1 pound pappardelle pasta
Instructions
- Bring a large pot of salted water to a boil and cook the pappardelle pasta according to package instructions. Drain and set aside.
- In a food processor, combine basil, jalapeños, garlic, lemon zest, lemon juice, pine nuts, and grated cheese. Pulse until finely chopped.
- While pulsing, slowly drizzle in 1/2 cup olive oil until smooth and creamy. Season with salt and pepper to taste. Set the pesto aside.
- Heat the remaining 2 tablespoons of olive oil in a skillet over medium heat. Add the zucchini and cook until tender, about 5–6 minutes.
- Add the corn kernels and cook for another 2–3 minutes until just softened.
- Add the cooked pasta and jalapeño pesto to the skillet. Toss until everything is well coated and heated through.
- Serve warm, garnished with extra basil and Parmigiano-Reggiano cheese.
Notes
For a milder version, use only one jalapeño or remove the ribs along with the seeds.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 4g
- Sodium: 350mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 10mg
Keywords: pasta, pesto, jalapeño, zucchini, corn, vegetarian