Friday, June 3, 2011

Summer Corn Fettucine

My friend, Brenda of Brenda's Canadian Kitchen, and I have been happily serving up Rachel Ray's recipes from Look + Cook for more than a couple of months now.  One thing that I have learned during this time is that Rachel's recipes really deliver in the flavor department.  I also love that while none of them are 30 minute recipes, they are in fact easy and simple, which is right up my alley.  I loved the last recipe, Creole Meat Loaves with Trinity Sauce, so much that I got a jump start on this month's recipe right away.  For this month I chose Rachel's Summer Corn Fettucine, which is in every sense, a true summertime pasta.

Rachel's recipe for corn fettucine begins by making a corn cream, a mixture of cream and fresh corn kernels blended into a very thick pale yellow cream.  Bacon is cooked until crisp and mixed with sauteed peppers, shallots, more corn, herbs, hot sauce, and cheese and then blended with the corn cream and tossed with pasta.  It is rich from the cream, flavorful from the bacon and veggies, spicy from the hot sauce, and herbaceous with the parsley and basil.  I loved this unique blend of ingredients combined with pasta and definitely think it's worth a try when fresh corn is in season this summer.
 
 Summer Corn Fettucine
Adapted from Rachel Ray's Look + Cook
Serves 4-6

Salt
1 pound fettucine
EVOO (extra virgin olive oil, for drizzling)
6 slices smoky bacon, chopped
6 ears corn on the cob, shucked
3 shallots, finely chopped
1 small red bell pepper, seeded and chopped (I used a green pepper)
Black pepper
1 cup half and half or cream 
2 tablespoons fresh thyme leaves (I omitted)
1/2 cup chicken stock or dry white wine
A few dashes of hot sauce or a pinch or two of cayenne pepper
A couple handfuls of chopped fresh flat-leaf parsley
1 cup grated Parmigiano-Reggiano cheese
1/2 cup chopped fresh sweet basil leaves, or chopped tarragon

Heat a large pot of water to boil for the pasta.  Salt the water and cook the pasta to al dente.  Meanwhile, heat a large skillet with a drizzle of EVOO over medium to medium-high heat.  Add the bacon to the pan and cook for a few minutes to crisp the bacon and render its fat.  Place a small bowl inverted in a large bowl, steady the corn cobs on the smaller bowl, and scrape the kernels off the ears.  Add three quarters of the kernels and the liquids to the bacon.  Add the shallots and bell pepper to the corn mixture and season liberally with salt and pepper.  Cook until tender, 5-6 minutes.  Add the remaining corn to the food processor and puree with the cream.  Stir in the thyme and the stock or wine into the corn mixture in the skillet, reduce for a minute, then stir in the corn-cream mixture.  Reduce the heat to a simmer.  Cook for 3 to 4 minutes, stirring frequently, to thicken.  Add the hot sauce or cayenne pepper and adjust the salt and pepper.  Drain the pasta, then toss with the sauce, parsley, and a couple handfuls of cheese, about 1/2 cup.  Top with basil or tarragon and pass the remaining cheese at the table.
Notes/Results:  I've seen so many recipes combining corn and pasta and was curious to try it for myself.  I really liked Rachel's idea of blending the corn kernels into the cream sauce and thought it was a super tasty and veggie-packed pasta with a slight kick from the hot sauce.  Another great pasta dish!

You can find more Rachel Ray dishes over on Deborah's site every Saturday for her Saturdays with Rachel Ray feature.  

24 comments:

  1. Mm I've never had corn in Fettucine, sounds great!

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  2. I've never thought to use corn in fettucine either but you just made a good case for it. Sounds like you and Brenda are having a good time with Rachael!

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  3. Absolutely inspiring!
    I love Summer Corn Fettucine!!

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  4. awesome, saving this as I am looking for weeknight meals.

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  5. Kim, honestly! You serve up the most amazing food at your house! I swear I'm always amazed at what you post!!! I think you've got one of the tastiest blog in the entire blogasphere!

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  6. Summertime is at your home. I, too have never mixed corn with pasta (and why not, I ask). Love the smokey crunch from the bacon to the sweetness of the corn. Corn season rules in MN in August - we literally gorge on it - knowing it will be another year until it's so fresh and tender again. Saving this!

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  7. I love corn and I will definitely be trying this this summer! Only you could turn me into a Rachel Ray fan...I swear it!

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  8. It sounds good to me, too...I love all of those ingredients, so why not!? Did I tell you that I ordered (and received) this book? I need to sit down and get cooking with it...I've craved pretty much everything you've posted form it!

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  9. WHat a great looking pasta dish!

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  10. Can't wait to try this Kim!! Your pics are gorgeous, as usual, it looks REALLY yummy. I think I'll make it next weekend and I need to start looking through the cookbook for July's pic. Have a great weekend (seriously, that looks so darn good.....).

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  11. I was sort of half watching her make this...reading at the same time. I think it's a super idea and I'm so glad you made it and liked it.
    Shortly after, I watched Jamie Oliver making pasta and went right to Amazon's wish list and added a pasta machine. I've always wanted one.

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  12. Mmm - delicious! I can't wait til corn is up here. I love it.

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  13. A very different fettuccine. It looks wonderful.

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  14. this is looking so good, i love those gooey criss-crosses of cheese on top, yum! i can see myself inhaling that plate! i need to try rr recipes more often, she really does bring it with flavor.

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  15. This looks delicious! I love corn and the idea of the corn pureed with the cream, sounds so full of flavour! Nice choice!

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  16. You have a fantastic site. Happy to follow you! Have a nice weekend!

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  17. I noticed that you like Italian food....
    Well....I just posted my first recipe....
    Being Italian I just wanted to share some family's secrets!

    http://www.mominrome.com/?p=829

    I hope you like it!

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  18. This looks heavenly - I have never really thought of putting corn into a pasta dish - but why not? I love all of these ingredients, especially the combo of corn and bacon, and love the way some of the corn is mixed with the cream to make a sauce. This one is definitely on my list.

    Thanks for sharing it :-)

    Sue xo

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  19. Saw you over on Taste and Tell. This pasta dish looks fantastic. Love a pasta loaded with veggies!

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  20. This sounds absolutely summery and delicious! I have never thought about corn in a pasta dish like this but it works. Great post, Kim.

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  21. She actually made this recipe on 30-minute meals, and I made it last summer and LOVED it!! Thanks again for participating in Saturdays with Rachael Ray!

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  22. This looks wonderful. I do like how the corn is pureed into the sauce--that is such a great idea.
    ;-)

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  23. I'm like Claudia in her comment above: Corn rules in Iowa too. Oh Kim, we planted sweet corn for the first time this year in SC and it is so very sad to look at. But oh well, when I go back to the midwest in July, I'll pack a suitcase full to bring home. I've never had corn with pasta and you have just opened my eyes to a new foodie challenge!

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  24. How did I miss this post? Yum! I'll be making this soon.

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