prep time
15 minutes
cook time
30 minutes

Butter Corn Spaghetti 

Slurp on buttery Del Monte Spaghetti, served with an added crunch of corn kernels. An easy-to-make dish, it’s fancy enough for guests and fun enough for kids.


200 g Del Monte Spaghetti
1 ½ cup Del Monte Corn Whole Kernels
50 g Butter
5 cloves Garlic (Minced)
2 tsp Italian Seasoning
1 tsp Black Pepper Powder
1 tsp Del Monte Olive Oil
1 tbsp Mozzarella Cheese (Grated)
some salt to taste
Some Fresh Basil Leaves For Garnishing


  1. Boil the fresh Del Monte Spaghetti in water seasoned with salt and a little olive oil, as per packet instructions. Once cooked to al dente, drain the pasta and keep it aside.

  2. While the pasta is boiling heat up the butter in a pan for the sauce. Add minced garlic and cook it till the raw smell of garlic is gone.

  3. Then add the corn along with all the seasoning.  Toss well and cook for a minute. Make sure not to cook on high flames. If you do, the sauce will burn instead of getting cooked faster.

  4. Finally, add the cooked spaghetti and mix it well with the sauce.

  5. Remove it from the heat and serve immediately, garnished with grated cheese and fresh basil leaves.

Sit back and savour your homemade creamy delicacy.

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