Best 2 Summer Corn Fettuccine Recipes

Summer is the perfect time to enjoy the sweet, juicy flavor of corn. And what better way to celebrate the season than with a delicious bowl of summer corn fettuccine? This easy-to-make dish is packed with fresh corn, creamy sauce, and tender fettuccine noodles. It's a light and flavorful meal that's perfect for a summer lunch or dinner.

Let's cook with our recipes!

GRILLED CORN SUMMER PASTA SALAD RECIPE BY TASTY

Grilled Corn Summer Pasta Salad Recipe by Tasty image

Here's what you need: corn, olive oil, dried orecchiette pasta, cherry tomato, red onion, avocado, fresh cilantro, olive oil, lime juice, garlic, chili powder, honey, salt, pepper

Provided by Rachel Gaewski

Categories Dinner

Time 30m

Yield 6 servings

Number Of Ingredients 14

Ingredients

2 ears corn
olive oil, for brushing
8 oz dried orecchiette pasta, cooked according to package instructions
2 cups cherry tomato
½ cup red onion, diced
1 avocado, diced
1 ½ cups fresh cilantro
⅓ cup olive oil
3 tablespoons lime juice
1 clove garlic, roughly chopped
½ teaspoon chili powder
2 teaspoons honey
salt, to taste
pepper, to taste

Steps:

Microwave the corn on a microwave-safe plate on high for 7 minutes. Remove from the microwave, and grip the corn with a dish towel. Then cut off the bottom end with a serrated knife. Slide the corn out of the husk. It should come out fairly easily with none of the silky string mess.
Brush the corn with olive oil, then place on a cast iron grill pan or outdoor grill over medium-high heat. Grill for 5-6 minutes on each side, until the kernels are slightly charred.
Insert the narrow end of an ear of corn into the center hole of a bundt pan. Holding the corn steady with one hand, saw off the kernels with a serrated knife. The kernels will fall into the pan for easy collection.
Make the cilantro-lime vinaigrette: Combine the cilantro, olive oil, lime juice, garlic, chili powder, honey, salt, and pepper in a food processor and blend until smooth.
In a large bowl, add the pasta, corn, tomatoes, red onion, avocado, and vinaigrette, and mix until well-combined.
Enjoy!

Nutrition Facts : Calories 406 calories, Carbohydrate 49 grams, Fat 21 grams, Fiber 5 grams, Protein 8 grams, Sugar 8 grams

CREAMY CORN PASTA WITH BASIL

Creamy Corn Pasta With Basil image

There's no cream in this wonderfully summery pasta dish, just a luscious sauce made from puréed fresh corn and sweet sautéed scallions, along with Parmesan for depth and red chile flakes for a contrasting bite. Be sure to add the lemon juice and fresh herbs at the end; the rich pasta really benefits from their bright, fresh flavors. And while this is best made at the height of corn season, it's still quite good even with out-of-season supermarket ears, or with frozen corn.

Provided by Melissa Clark

Categories pastas, main course

Time 30m

Yield 3 to 4 servings

Number Of Ingredients 11

Ingredients

Fine sea salt
12 ounces dry orecchiette or farfalle
1 tablespoon olive oil, plus more for drizzling
1 bunch scallions (about 8), trimmed and thinly sliced (keep the whites and greens separate)
2 large ears corn, shucked and kernels removed (2 cups kernels)
1/2 teaspoon ground black pepper, more for serving
3 tablespoons unsalted butter
1/2 cup grated Parmesan cheese, more to taste
1/3 cup torn basil or mint, more for garnish
1/4 teaspoon red pepper flakes, or to taste
Fresh lemon juice, as needed

Steps:

Bring a large pot of well-salted water to a boil. Cook pasta until 1 minute shy of al dente, according to the package directions. Drain, reserving 1/2 cup of pasta water.
Meanwhile, heat oil in large sauté pan over medium heat; add scallion whites and a pinch of salt and cook until soft, 3 minutes. Add 1/4 cup water and all but 1/4 cup corn; simmer until corn is heated through and almost tender, 3 to 5 minutes. Add 1/4 teaspoon salt and 1/4 teaspoon pepper, transfer to a blender, and purée mixture until smooth, adding a little extra water if needed to get a thick but pourable texture.
Heat the same skillet over high heat. Add butter and let melt. Add reserved 1/4 cup corn and cook until tender, 1 to 2 minutes. (It's O.K. if the butter browns; that deepens the flavor.) Add the corn purée and cook for 30 seconds to heat and combine the flavors.
Reduce heat to medium. Add pasta and half the reserved pasta cooking water, tossing to coat. Cook for 1 minute, then add a little more of the pasta cooking water if the mixture seems too thick. Stir in 1/4 cup of the scallion greens, the Parmesan, the herbs, the red pepper flakes, 1/4 teaspoon salt and 1/4 teaspoon pepper. Sprinkle with fresh lemon juice to taste. Transfer to warm pasta bowls and garnish with more scallions, herbs, a drizzle of olive oil and black pepper.

Nutrition Facts : @context http, Calories 549, UnsaturatedFat 8 grams, Carbohydrate 80 grams, Fat 18 grams, Fiber 5 grams, Protein 19 grams, SaturatedFat 9 grams, Sodium 498 milligrams, Sugar 8 grams, TransFat 0 grams

Tips:

Use fresh corn: Fresh corn is sweeter and has a better flavor than frozen or canned corn. If you can't find fresh corn, frozen corn is a good substitute.
Cook the corn properly: Overcooked corn will be mushy and lose its flavor. Cook the corn just until it is tender-crisp.
Use a good quality fettuccine: The fettuccine should be cooked al dente, which means it should be firm to the bite.
Don't skimp on the Parmesan cheese: Parmesan cheese adds a rich, nutty flavor to the dish. Use a good quality Parmesan cheese that has been freshly grated.
Serve the dish immediately: This dish is best served immediately after it is made. The fettuccine will start to absorb the sauce and become soggy if it sits for too long.

Conclusion:

Summer corn fettuccine is a delicious and easy-to-make dish that is perfect for a summer meal. The fresh corn, creamy sauce, and Parmesan cheese combine to create a flavorful and satisfying dish. This dish is sure to please everyone at your table.