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Summer Corn Fettuccine | www.tasteandtellblog.com

Happy holiday weekend!!

I seriously thought about canceling this week’s Rachael Ray post, but I did that a few weeks ago, and I really wanted to share this recipe!! So I hope there are a few of you out there that are still spending some time online this weekend – or at least catching up next week!! And oh my goodness – I just realized that I didn’t put the Mr. Linky on last week’s post – I’m such a dork!

The really good corn isn’t available here yet, but I just can’t resist seeing all the corn stands on the corner or the super cheap cost of corn at the grocery store right now. We’ve been having corn in one way or another at least once a week! So when I saw this episode of 30 Minute Meals, I knew this was going to grace our table!

My husband is a fettuccine lover. It’s probably his favorite food. But this takes the fettuccine in a little bit of a different direction. Yesterday, I gave you pickles in meat loaf, and today, I give you corn in fettuccine! What?? But I tell you, it was absolutely delicious. I would add more bacon and more bell pepper next time, but besides that, I wouldn’t change a thing. We are growing corn in our garden for the first time this year, so this just may make it back on our table many more times this fall!

Summer Corn Fettuccine
from 30 Minute Meals

serves 4

total time: 30 minutes

salt
1 pound fettuccine
extra virgin olive oil
6 slices bacon, chopped
6 ears corn on the cob, shucked
3 shallots, finely chopped
1 small red bell pepper, seeded and chopped
freshly ground pepper
1 cup half-and-half or cream
1/2 cup chicken stock
2 tablespoons chopped fresh thyme
a few dashes of hot sauce
1 cup grated Parmigiano-Reggiano or Pecorino Romano
1 cup torn basil leaves

Bring a large pot of water to boil. Salt the water and add the pasta. Cook until al dente. Drain.

Meanwhile, heat the olive oil in a pan over medium heat. Add the bacon and cook until crisp.

Invert a small bowl in a larger bowl. Steady the corn on the smaller bowl, and carefully scrape the kernels from the cob with a sharp knife. All of the corn will fall into the bigger bowl. Take 3/4 of the corn and add it to the bacon. Add the shallots and bell pepper and season with salt and pepper. Cook until the vegetables are tender, about 5 minutes.

Put the remaining corn and the cream in a food processor and process until smooth.

Add the chicken stock to the vegetable pan and let it reduce for a minute or two. Stir in the thyme. Add the corn/cream mixture and stir in and allow to thicken and cook for a few minutes. Add the hot sauce and check for seasoning.

Pour the sauce over the drained pasta and add a couple of handfuls of the cheese. Top with the torn basil and pass the remaining cheese at the table.

———————————–

Saturdays with Rachael Ray rules:

  • You can link any blog post, present or past, as long as it is a Rachael Ray recipe.
  • Your blog post must link back to this post, mentioning Saturdays with Rachael Ray.

That’s it!! Simple, simple. Just make sure the recipe is a Rachael Ray recipe – it doesn’t matter if it comes from her talk show, 30-Minute Meals, her magazine, or one of her cookbooks. But it must be from Rachael Ray. Any posts that don’t follow these two rules will be deleted from the Mr. Linky.

I can’t wait to see what you’ve made!

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13 Responses to Saturdays with Rachael Ray – Summer Corn Fettuccine

  1. Brenda De Sousa says:

    Hi Deborah, don't you love when recipes contain an ingredient that you normally wouldn't think would go with the recipe? You had better luck than I did with your Rachael Ray recipe this week, lol. Have a wonderful July 4!

  2. Joanne says:

    I love your crazy ingredient combinations this week! They make me feel like I should think outside the box more. I've been loving sweet fresh corn as well…and it's so cheap I just can't resist buying it by the dozen!

    Great recipe!

  3. Liz says:

    I love how the sweet corn this time of year is almost creamy, I bet it makes a great base for the sauce.

  4. Carla says:

    Deborah, so glad you posted this. I have been having dreams about this pasta. I feel like this episode is on FN every time I turn on the TV. So, it's nice to see a positive review. :) Now I know I'll have to make it.

  5. Monet says:

    I wouldn't think to pair corn with fettuccine, but like Brenda said…I love finding new recipes with different flavor and food combinations. I love Rachel Ray, and I'm glad you went ahead with your post.
    http://anecdotesandapples.weebly.com

  6. Rosa's Yummy Yums says:

    A lovely pasta dish!

    cheers and Happy 4th of July!

    Cheers,

    Rosa

  7. Susi says:

    Sounds delicious and quick! I'm bookmarking this one!

  8. Pam says:

    This looks delicious with its great combo of ingredients. Sweet corn is the best! Happy 4th!

  9. Abby says:

    Happy Fourth! We grilled corn last night, and I have more in my CSA box today! I might have to try this one….

  10. grace says:

    i've definitely never seen corn in a pasta dish before, but it's a shame! it'd add the same pop that peas do, and i love that. thanks for the idea!

  11. FireintheBreeze says:

    great combination, i love all the ingredients so i'll defintely bookmark this

  12. Cassie says:

    I made this one day a couple of weeks ago, and we absolutely LOVED it. One of my favorite meals so far this year, for sure.

  13. eatme_delicious says:

    I can't get enough corn in the summer! And with fettucine, and cheese!? Delicious.

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