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.
FRESH GLUTEN-FREE PASTA
When you find out you cannot eat gluten, one of the first foods you worry about living without is pasta. There's a certain mourning involved, imagining a trip to Italy without a mound of fresh fettuccine. Guess what? The Italians make great gluten-free pasta, since many of their citizens have celiac sprue. You can buy a package of gluten-free pasta at the farmacia and take it to the best restaurant in town, where they will make the pasta of the day for you. When we first started making pasta, we tried our favorite gluten pasta recipes with gluten-free flours, without much success. It took us about fifteen different recipes and wranglings with flour combinations before we figured out the right ratio of flours to liquids. Now, at least once a week, when we want a quick meal, we pull out flours and make homemade pasta.
Provided by Shauna James Ahern
Categories Mixer Vegetarian Wheat/Gluten-Free Dinner Sugar Conscious Kidney Friendly
Yield Feeds 4
Number Of Ingredients 8
Steps:
- Combining the Flours
- Sift the corn flour, quinoa flour, and potato starch into a large bowl. Add the xanthan gum, guar gum, and salt and stir. Sift the entire mixture into the bowl of a stand mixer.
- Forming the Pasta Dough
- Put the eggs and egg yolks into the bowl of dry ingredients. Run the stand mixer on medium speed with a paddle attachment until the dough feels fully formed, about 3 minutes. The final dough should feel firm yet still pliable, a little like playdough.
- Making the Pasta
- If you are using a pasta machine, cut the ball of dough into quarters and roll out each piece of dough to about a 1/2-inch thickness. We like to roll out each piece between 2 pieces of parchment paper. Lightly flour both sides of the dough with a bit more potato starch. Run the dough through the machine, increasing the setting each time, until the dough is paper-thin and long. If the pasta sheet starts to break, it is thin enough.
- If you are making the dough by hand, we suggest you cut the ball of dough into 8 pieces, and then cut each of those pieces in half, so they are about the size of golf balls. Roll out each piece of dough as thin as you possibly can.
- For fettuccine, use the fettuccine setting on the pasta machine. If you are cutting the dough by hand, you want ribbons of pasta, about 1/4-inch wide. For spaghetti, use the spaghetti setting on the pasta machine. If you are cutting the dough by hand, you want thin strings of pasta.
- For ravioli, cut the rolled-out pasta into 2-inch-square pieces. Dollop the filling in the middle of a square of pasta. Brush the edges of the pasta with an egg wash. Place another pasta square on top and press down, crimping the edges. (Having a ravioli cutter on hand helps with this process.)
- For lasagna, leave the pasta in long sheets.
- To cook the pasta, bring a large pot of salted water to a boil. Put the pasta shape of your choice into the boiling water. When the pasta rises to the surface, take a little piece and taste it. You should be able to bite into it without it falling apart. (With gluten-free pasta, it's a fine line. One moment it's al dente, and the next it's one big ball of mush, so watch the pot.) Cooking times will vary for the different shapes. Fettuccine generally takes 4 to 5 minutes, spaghetti 3 to 4 minutes. Ravioli takes a little longer, about 5 to 6 minutes. The cooking times will differ in each kitchen, depending on how thin you were able to roll out the dough. Let your taste be the judge.
TAGLIATELLE WITH FRESH CORN PESTO
Pesto is traditionally made with basil, pine nuts, garlic, Parmesan, and olive oil. Here, the classic Italian sauce is re-imagined with corn in place of the basil. The finished dish has a creamy richness that's reminiscent of carbonara.
Provided by Ian Knauer
Categories Pasta Appetizer Quick & Easy High Fiber Dinner Parmesan Pine Nut Corn Summer Bon Appétit Peanut Free Soy Free No Sugar Added Diabetes-Friendly
Yield Makes 6 first-course servings
Number Of Ingredients 10
Steps:
- Cook bacon in large nonstick skillet over medium heat until crisp and brown, stirring often. Using slotted spoon, transfer to paper towels to drain. Pour off all but 1 tablespoon drippings from skillet. Add corn, garlic, 1 1/4 teaspoons coarse salt, and 3/4 teaspoon pepper to drippings in skillet. Sauté over medium-high heat until corn is just tender but not brown, about 4 minutes. Transfer 1 1/2 cups corn kernels to small bowl and reserve. Scrape remaining corn mixture into processor. Add 1/2 cup Parmesan and pine nuts. With machine running, add olive oil through feed tube and blend until pesto is almost smooth. Set pesto aside.
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 1/2 cups pasta cooking liquid. Return pasta to pot. Add corn pesto, reserved corn kernels, and 1/2 cup basil leaves. Toss pasta mixture over medium heat until warmed through, adding reserved pasta cooking liquid by 1/4 cupfuls to thin to desired consistency, 2 to 3 minutes. Season pasta to taste with salt and pepper.
- Transfer pasta to large shallow bowl. Sprinkle with remaining 1/4 cup basil leaves and reserved bacon. Serve pasta, passing additional grated Parmesan alongside.
PASTA WITH FRESH CORN AND TOMATO SAUCE
A fast and easy summer pasta dish, when the corn and tomatoes are fresh and ripe. Also, a wonderful dish to serve vegetarians (though not vegans)
Provided by Lezlie
Categories Corn
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In medium skillet, heat 2 tbsp olive oil; cook garlic and corn over med low heat until tender, about 5 minutes.
- Stir in tomatoes, basil, sugar, vinegar and pepper to taste.
- Meanwhile in a pot of boiling salted water, cook pasta according to directions on package or until al dente.
- Drain well; toss in large heated bowl with remaining oil.
- Stir in corn-tomato mixture, parsley and 1/2 cup of the cheese.
- Serve immediately, passing remaining cheese in small bowl for anyone wishing extra.
- Makes 4 main course servings or 8 appetizers.
Nutrition Facts : Calories 673.3, Fat 24.6, SaturatedFat 6.8, Cholesterol 104.9, Sodium 436.6, Carbohydrate 90.4, Fiber 4.1, Sugar 7.2, Protein 26.6
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.
SUMMER CORN FETTUCCINE
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.
Provided by Rachael Ray : Food Network
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- 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.
SWEET CORN PASTA BAKE
i love corn so i have to put this one in so i can have it in my menu. Tip: The pasta bake can be made to end of step 3, then covered and refrigerated for up to 2 days. Remove from fridge and stand for 10 minutes before baking.
Provided by Sonya01
Categories Penne
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 180°C Cook pasta in a large saucepan of boiling salted water, following packet directions, until just tender. Drain pasta, reserving 1/2 cup cooking water. Return pasta and reserved water to saucepan with cream cheese, corn, green onions and chicken. Cook, stirring, over medium heat for 3 minutes or until cheese has melted and ingredients are combined. Season with salt and pepper.
- Spoon mixture into a 12-cup capacity ovenproof dish. Sprinkle with cheese.
- Cover with foil and bake for 30 minutes. Remove cover and cook for a further 10 minutes or until top is golden.
Nutrition Facts : Calories 767.7, Fat 22.4, SaturatedFat 8.8, Cholesterol 82.1, Sodium 800.1, Carbohydrate 119.1, Fiber 13.9, Sugar 7.2, Protein 30
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.
CORN PASTA WITH SUN-DRIED TOMATOES
Provided by Alex Guarnaschelli
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a large skillet, melt the butter over medium heat. Add the coriander and garlic and let it toast until you smell it, 30 to 45 seconds. Add half of the corn and cook for a couple of minutes to soften. Add the sugar, scallions and a pinch of salt. Cook for 2 to 3 minutes. Add the heavy cream and simmer until the cream reduces slightly, 3 to 5 minutes.
- Pour the mixture into a blender and puree until smooth. If the corn is "stringy" or the sauce grainy, strain through a fine-mesh sieve. Transfer the sauce to a large skillet and stir in the sun-dried tomatoes. Keep warm.
- In a large pot, bring 6 quarts of water to a rolling boil. Add a generous amount of salt. The pasta water should taste like sea water. Add the pasta to the pot and stir so it doesn't stick to the bottom as it cooks. Cook the pasta until al dente (chewy but not hard or raw tasting), 8 to 10 minutes. Reserve a little of the pasta cooking liquid in case you need it later, then drain the pasta in a colander.
- Toss the pasta in the skillet with the sauce and remaining corn. Add some basil leaves and salt and pepper. Scoop into bowls and top with Parmesan and more basil leaves.
FRESH CORN AND TOMATO FETTUCCINE IS THE PERFECT PASTA DISH FOR SUMMER
This vegetarian corn and tomato fettuccine is the perfect pasta dish for summer, loaded with veggies and tangy feta cheese.
Provided by Parade
Categories Dinner, Pasta
Time 10m
Yield 4
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 tsp olive oil over medium-high heat. Add red bell 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, 2 Tbsp olive oil and the pepper mixture; toss to combine. Sprinkle with feta cheese and parsley. Kitchen Counter Per serving: 415 cal, 17g fat, 34mg chol, 17g prot, 55g carb, 7g sugar, 10g fiber, 643mg sodium
Nutrition Facts :
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CORN-AND-BACON FETTUCCINE - SOUTHERN LIVING
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Servings 4Total Time 30 minsCategory Pasta
- Meanwhile, cut kernels from corn cobs; set aside. Using small holes of a box grater, scrape milky liquid from cobs into a small bowl; set aside.
- Cook bacon in a large skillet over medium-high, stirring often, until crispy, 6 to 8 minutes. Stir in corn kernels, shallots, thyme, 2 tablespoons of the basil, and 1 teaspoon of the salt. Cook, stirring often, until mixture softens, 3 to 4 minutes. Remove from heat.
- Whisk together flour and 1/2 cup of the milk in a small bowl until smooth. Stir together reserved corn cob liquid and remaining 2 1/2 cups milk in a saucepan; bring to a simmer over high. Add flour mixture. Cook, whisking occasionally, until thickened and slightly reduced, 5 to 6 minutes. Stir in pepper and remaining 1 1/2 teaspoons salt.
CREAMY CORN FETTUCCINE - THE ORIGINAL DISH
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Reviews 1Estimated Reading Time 3 mins
- Heat the grill over medium-high heat. Place the corn in their husks onto the grill. Close the cover and let cook for 15 minutes, flipping the corn half way through. Remove the corn and let cool slightly. Pull off and discard the husks. Place the corn back onto the grill over high heat for a couple of minutes, just long enough to get nice char marks.
- Remove the corn from the grill and let cool again until easy to handle. Slice the grilled kernels off of the cob and set aside.
- Heat a large skillet over medium heat. Add the 2 tablespoons of butter and let melt. Add the sliced shallot. Sauté until softened and caramelized. Season with a pinch of salt.
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- In a large pasta pot, cook the fettuccine in well salted boiling water according to package directions, adding the corn during the last 4 minutes of cooking.
- Meanwhile, in a small skillet, heat the 2 teaspoons of olive oil over medium heat. Add the red pepper and green onions. Cook, stirring often, until tender.
- Drain the pasta and corn well then transfer it back to your pasta pot. Add the tomatoes, salt, pepper, remaining 2 tablespoons olive oil. Toss well to combine.
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- bring a large pot of water to boil. Place the ears of sweet corn in the pot, cover, and remove from heat. Let the ears “cook” for a few minutes before taking them out and letting them cool. (This helps partially cook the corn so it’s not so raw, but this step is optional.)
- Cut the corn off the ears. Place the corn kernels in a large nonstick skillet over medium high heat with no oil or butter. Let the corn sit for a few minutes with stirring. Stir once, and let it sit again so that the outside of the corn gets roasty-looking. When the corn is as browned as you want it, remove from the heat.
- Melt the butter in a small saucepan over medium low heat. Add the garlic and saute until soft and fragrant, about 2 minutes. Don’t burn the garlic – it will taste bad. Add the flour and stir for 1 minute. Whisk in the milk, half and half, salt, and corn water until the sauce is smooth. Finally stir in the Greek yogurt and the chipotle pepper. Combine the sauce, pasta, and corn in one large pot. Add extra Greek yogurt or pasta water to get the desired consistency for your sauce. Sprinkle with cilantro for serving. Basil would be nice, too.
CREAMED CORN PASTA RECIPE - FOOD & WINE
From foodandwine.com
5/5 (3)Total Time 1 hrCategory Pasta + Noodles
- Using a vegetable peeler set over a large bowl, shave corn ears, removing just the curved kernel tops. Using a spoon, scrape remaining corn kernels and milk from cobs into bowl with corn kernel tops. Mixture should pool in bottom of bowl; add up to 2 tablespoons water, if needed. Discard cobs.
- Heat oil in a large saucepan over medium-low. Add shallots, garlic, and jalapeño; cook, stirring often, until shallots are translucent, 6 to 8 minutes. Add corn mixture and 1/4 teaspoon salt. Bring mixture to a gentle simmer over medium-low; cook, stirring occasionally and adding water 2 tablespoons at a time as needed, until loosened and creamy, 15 to 20 minutes. Stir in cream cheese, grated Parmesan, and butter until Parmesan melts.
- While shallot mixture cooks, bring a medium saucepan of water to a boil over high. Add 2 tablespoons salt to water; stir in pasta, and return to a boil over high. Cook pasta according to package directions for al dente. Drain pasta, reserving 1/2 cup cooking liquid.
- Add pasta and remaining 1/2 teaspoon salt to corn mixture over medium-low; stir to combine, adding reserved cooking liquid, 2 tablespoons at a time, until mixture is creamy and coats pasta. Remove from heat; season with additional salt to taste. Divide pasta mixture evenly among 4 shallow bowls; sprinkle each with a pinch of piment d'Espelette, and top evenly with shaved Tomme-style cheese. -Victor King, The Essential, Birmingham, Alabama
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