Summer Corn Fettuccine

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Rated 4 stars out of 5
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  • Read 48 Reviews
Total Time:
30 min
Prep
10 min
Cook
20 min
Yield:
4 to 6 servings
Level:
Easy
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Directions

This pasta tastes like corn chowder, a summer favorite of mine. Bring home a bushel of corn at summers end and cook, scrape and freeze summer fresh flavor by making your own frozen corn kernels.

Ingredients

Bring a large pot of water to boil over medium heat. Salt the water, add the pasta and cook to al dente.

Meanwhile, heat a large skillet with a drizzle of extra-virgin olive oil over medium to medium-high heat. Add the bacon and cook a few minutes until rendered and crisp. Put a small bowl inverted into a large bowl, steady the corn cobs on the smaller bowl and scrape the ears. Add 3/4 of the scraped corn and any corn liquid to the pan with the bacon. Add the shallots and red pepper and liberally season with salt and pepper, to taste. Cook until the vegetables are tender, 5 to 6 minutes.

Add the remaining corn and half-and-half to a food processor and puree until smooth.

Pour the stock or wine into the corn and vegetables, and simmer over low heat for a minute to reduce. Stir in the thyme and corn-cream mixture and cook for 3 to 4 minutes, stirring frequently, to thicken. Add the hot sauce or cayenne and season with salt and pepper, to taste.

Drain the pasta and add it to a large serving bowl. Pour in the sauce, add a couple of handfuls of cheese, about 1/2 cup and toss. Top with torn basil or chopped tarragon and pass the remaining cheese at the table.

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Newest Ratings and Reviews

Read all 48 reviews

  • on May 12, 2013

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    I loved this, I am making it again tomorrow, but this time, I will omit the red peppers, my husband is not a big fan of them, I may saute some and just add to my own dish. Mine was very creamy & I ate it several days. I can't wait to have it again!!!

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  • on May 10, 2013

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    Ok, I read the reviews before I tried this receipe. I wasn't interested in the pasta part so I simply omitted it. I followed the receipe except I did not use any cream or blend any of the corn. I stopped after the thyme leaves and cooked the corn for about twenty minutes. What a hit with my family! This has a great sweet flavor and just a hint of smokey flavor from the bacon.

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  • on April 21, 2013

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    Not a keeper. We ate it because I made it, and while making it I made several tweeks to make it more to our liking. No saving this one, sorry. You know, I LOVE Rachael Ray, but I have NEVER tried any of her recipes (and I keep trying them, that we've liked. Not going to waste any more time or money with your recipes Rachael, sorry. I should have read the reviews before making this one.

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