Best 3 Fresh Corn Fettuccine Recipes
Fresh corn is an incredibly versatile ingredient that can be used to make a variety of delectable dishes. Its sweet, juicy flavor and bright yellow color make it a popular choice for everything from salads to soups to main courses. This article will explore the world of fresh corn fettuccine, a unique and flavorful pasta that showcases the deliciousness of fresh corn. We'll delve into the different ways to make fresh corn fettuccine, including traditional methods and more modern techniques, and provide tips for choosing the best corn and other ingredients. Along the way, we'll share some mouthwatering recipes that will tantalize your taste buds and leave you craving more.
Here are our top 3 tried and tested recipes!
FRESH CORN AND TOMATO FETTUCCINE
This recipe combines delicious whole wheat pasta with the best of fresh garden produce. It's tossed with heart-healthy olive oil, and a little feta cheese gives it bite. -Angela Spengler, Tampa, Florida
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a Dutch oven, cook fettuccine according to package directions, adding corn during the last 8 minutes of cooking., Meanwhile, in a small skillet, heat 2 teaspoons oil over medium-high heat. Add red pepper and green onions; cook and stir until tender., Drain pasta and corn; transfer pasta to a large bowl. Cool corn slightly; cut corn from cob and add to pasta. Add tomatoes, salt, pepper, remaining oil and the pepper mixture; toss to combine. Sprinkle with cheese and parsley.
Nutrition Facts : Calories 527 calories, Fat 17g fat (5g saturated fat), Cholesterol 84mg cholesterol, Sodium 1051mg sodium, Carbohydrate 75g carbohydrate (7g sugars, Fiber 9g fiber), Protein 21g protein.
FRESH CORN FETTUCCINE
I really love corn so it wasn't much of a leap to figure out that with the help of a food processor, I could turn fresh corn kernels into an end-of-the-season sweet sauce that's ideal over pasta. —Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Cook fettuccine according to package directions., Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 teaspoons. , Add corn, garlic, salt and pepper to drippings; cook and stir over medium-high heat until corn is tender. Remove 3/4 cup corn from pan. Transfer remaining corn to a food processor; add cheese, almonds and oil. Process until blended. Return to skillet; add reserved corn and heat through., Drain fettuccine, reserving 1/2 cup pasta water. Add pasta, three-fourths of the bacon and 3/4 cup basil to corn mixture. Add enough reserved pasta water to reach desired consistency, tossing to coat. Sprinkle with remaining bacon and basil. If desired, top with tomatoes and additional cheese.
Nutrition Facts : Calories 529 calories, Fat 25g fat (5g saturated fat), Cholesterol 14mg cholesterol, Sodium 394mg sodium, Carbohydrate 65g carbohydrate (4g sugars, Fiber 6g fiber), Protein 18g protein.
FRESH CORN FETTUCCINE
Whoever heard of making a sauce from corn? I certainly never did, but this sounds so interesting and so delicious, especially for a summertime dish. Recipe & photo: tasteofhome.com
Provided by Ellen Bales
Categories Pasta Sides
Time 30m
Number Of Ingredients 11
Steps:
- 1. Cook fettuccine according to package directions.
- 2. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tsp.
- 3. Add corn, garlic, salt and pepper to drippings; cook and stir over medium-high heat until corn is tender. Remove 3/4 cup corn from pan.
- 4. Transfer remaining corn to a food processor; add cheese, almonds and oil. Process until blended. Return to skillet; add the reserved corn and heat through.
- 5. Drain fettuccine, reserving 1/2 cup pasta water. Add pasta, three-fourths of the bacon and 3/4 cup basil to corn mixture. Add enough reserved pasta water to reach desired consistency, tossing to coat. Sprinkle with remaining bacon and basil. Top with tomatoes and additional cheese.
Tips:
- Use fresh corn. Fresh corn has a sweeter flavor and more nutrients than frozen or canned corn.
- Cook the corn properly. Overcooking the corn will make it tough and chewy. Cook it just until it is tender-crisp.
- Use a sharp knife to cut the corn kernels off the cob. A dull knife will crush the kernels and make them mushy.
- Don't add the corn kernels to the pasta until the last minute. This will prevent them from overcooking.
- Season the pasta to taste. Add salt, pepper, and other seasonings to taste. You can also add a squeeze of lemon juice or a drizzle of olive oil.
Conclusion:
Fresh corn fettuccine is a delicious and easy-to-make pasta dish that is perfect for summer. It is a great way to use fresh corn and it is a surefire hit with everyone who tries it. So next time you are looking for a new pasta recipe, give fresh corn fettuccine a try. You won't be disappointed.
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