Healthy Chipotle Sweet Corn Fettuccine

healthy chipotle sweet corn fettuccine

I know it. I never ever post on Thursdays, hardly ever. And I’m one of those people who likes to have things on schedule, on specific days, at specific times, and this healthy chipotle sweet corn fettuccine is definitely NOT following the plan. Thanks a lot, you plate of creamy summer noodles you.

healthy chipotle sweet corn fettuccine

I may or may not have a few good excuses as to why my routine this week is totally out of whack.

  1. Noodle distraction.
  2. With golden fresh sweet corn.
  3. Face planting in Chobani.
  4. Googling ways to offset chipotle spiciness on hands.
  5. More distraction.
  6. eBook. more specifically, eCookbook.

And now we’re going to temporarily leave the topic of chipotle sweet corn fettuccine and focus on that #6.

A few weeks ago I got in in my head that I really wanted to try something: rolling around in cauliflower sauce for three weeks. Er, nope. More like this:

I’m writing a (short) eCookbook!

Like, a cookbook, but E. Lec-tronic.

There are a few reasons I wanted to try to write an eCookbook, and while I’m really tempted to throw another list at you (see what happens when I lose control of the routine? numeration and order try to claim me back), I’ll just go through some of it in normal paragraph form instead. Can I just use bold headers, though?

I love cauliflower sauce. And so do you.

I have had so much positive feedback on that recipe (check out the comments) and it’s one of my own personal faves. And for that reason, I am writing an ecookbook with recipes for the creamy cauliflower sauce. The rolling around in cauliflower sauce joke? You get it now.

I want to learn how to make an ecookbook.

Literally, I want to learn how to create an ecookbook out of… nothing. To start at zero and end with a product. From the cooking and recipe testing to the design, format, and sales process. I want to know what potential challenges eCookbook writers face and how to efficiently overcome those and finish out with a product that makes me proud (and makes you happy). Just the whole thing. If I can get this thing into your hands AND learn things about e-cookbooking that can then be shared here or on Food Blogger Pro, two thumbs up.

I want to see if I can do it… in 21 days.

Um, hi. The true/scary thing is that I started on Monday so I’m already on DAY 4. This challenge could be either a death sentence or the best gift I could ever give myself, and so far it’s been a little of both. The good news is that I’m documenting each day so you can see exactly when I have my mental breakdown. Just kidding, fingers crossed. I am recording myself each day giving a little one minute schpeel about how the whole thing is progressing, which you can watch when I either die of cauliflower sauce overload or exhaustion.

I’m excited, you guys! I am really excited. The eCookbook should be done and ready for you on Monday, August 19th, assuming me and my camera and my computer live to see that day. If you have any wonderful ideas that you’d like to see in the cookbook, shoot me an email or leave a comment here! I have loved reading all your comments on the original post about your creative uses for that sauce, and I’m looking forward to putting some more ideas out there for you to try.

Enough is enough, says the healthy chipotle sweet corn fettuccine. And I get it. Let’s talk summer pasta.

healthy chipotle sweet corn fettuccine

This is sort of reminiscent of fettuccine alfredo, but way more fun. This is the kind of summer pasta that puts a little dance in your pants, see? Spicy chipotle (I added a little extra and we were definitely feelin the heat), bright little bursts of roasty-browned sweet corn, and a HEALTHY creamy sauce made with a few classic yums like butter, cream, and flour, but more notably boosted up with a little Greek yogurt.

Toss some herbs in there and have a solo summer party at 5pm on a Thursday.

healthy chiportle sweet corn fettuccine

4.7 from 12 reviews
Healthy Chipotle Sweet Corn Fettuccine
Serves: 8
  • 4-6 ears of fresh sweet corn
  • 1 lb. uncooked fettuccine noodles
  • 3 tablespoons salted butter
  • 1 teaspoon garlic
  • ¼ cup flour
  • 1 cup milk
  • ½ cup half and half
  • ½ teaspoon salt
  • ¾ cup water (the stuff that you boiled the corn in is best)
  • ½ cup Greek yogurt - I used Chobani plain low fat
  • 1 single chipotle pepper in adobo sauce, minced
  • cilantro for serving
  1. Corn: 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.)
  2. Corn: 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.
  3. Pasta: Cook the pasta according to package direction. Keep a little bit of the pasta water.
  4. Sauce: 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.


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  1. That looks so amazingly yummy! I’m obsessed with sweet corn now and can’t wait to give this a try. Thanks!

  2. An e-cookbook sounds AWESOME!! Also, this pasta is lovely. Great recipe!

  3. I never thought to add corn to pasta! Looks amazing though! I’m currently reading your eBook and loving it :-)

  4. This looks divine. Perfect comfort food for a night at home with a glass of wine while the husband has something to do. I can never get enough grilled corn.

  5. I know you can do it! Just focus! Make a list (hah), and get it done. It’s so satisfying crossing something off a list, too.

    This pasta sounds great!

  6. Woo hoo, go girl! Challenges are just that, challenging..but you can do it!!

  7. If anyone can do it, you can!! I know that for sure. And I cannot wait to see your end result, I know it will be amazing. Just like this fettuccine, which is awesome!! I actually put corn in my fettuccine a couple weeks again and fell in love. I love the addition of the chipotles. Holy yum!

  8. Ahh that looks like it would be TOTAL fiesta in my mouth. I’m thinkin some chicken tossed in would be awesome. And girl, if anyone can crank out a kick-butt eCookBook in 21 days, it’s you! Can’t wait to see the fruit of your labor!

  9. You are such an inspiration! I have a feeling that this ecookbook of yours is gonna be a HUGE success – eagerly waiting it’s debut!
    By the way, this corn and chipotle combination sounds so yum! I bet it would be great with any grain!

  10. I have so much corn on my hands-fields of it actually! This looks so delicious I’m definitely going to make it the near future. Good luck on your e-cookbook!

  11. Good luck on the cookbook! That is insane to get it done that quick (maybe just in my 3 kid world) but I’m sure you’ll be fine. Can’t wait to see the finished product!

  12. Is this real life? Amazing pasta AND an ecookbook from you?! I must be dreaming 😉

  13. Have you considered also doing a print version of the book? I think Amazon makes it extremely easy to publish an actual book yourself. Your photos are so good, I think it would make for a really fun book to flip through. Maybe when you open it up you’d have full page pictures on the left page and the recipe on the right?

  14. This looks AMAZING! So delicious – I love chipotles. :)

  15. Ahh! 21 days?! Good thing you’re a pro. 😉

    This recipe is amazing and it’s not just because I’m ridiculously obsessed with corn right now, I promise.

    I know firsthand your cauliflower sauce rocks so I’m really excited for your eCookbook!

  16. YUM. I can’t even handle the beauty of that.

  17. Good luck with the eCookbook! That is really exciting and I will be interested to see how it goes…

  18. Oooh, that looks delicious!

    I’m excited to hear about your short ecookbook! Yet another reason why I need to sign up for Food Blogger Pro!! (I know, I know, I haven’t done it yet, but it is at the tippy top of things to do as soon as I move!)

  19. Julie {With Style and taste} says:

    Is that angels I hear singing or is it me singing with excitement to try this recipe. Yup….it’s me! On my way to the store to pick up the grocery items I need to make this for dinner. Oh, and congrats on e-cookbook!

  20. Your motivation is inspiring, so thank you. I’m feeling motivated and all I had to do was read this post. 😉 Can’t wait to see the e-cookbook!

  21. Oh my goodness, I’m so glad you DID decide to post on a Thursday because this looks delicious. In fact, I think this is going to be dinner tonight with some grilled shrimp skewers (Adrien really only agrees to meatless dinners on Mondays, and sometimes not even then!). Thanks for the inspiration :)

  22. I think I love pureed pumpkin like you love cauliflower sauce. Except that white sauce is easier to morph into whatever you’re making unlike orange pumpkin!

    Some recipes I would like to see this sauce are for breakfast dishes. For example, we make creamed (white sauce) eggs with green peas on toast. I would add this to red beans and rice too. Or a quiche. Or fish/seafood dish with dill. Ok I can see why you love this sauce so much… the possibilities!

  23. The e-cookbook sounds like quite the challenge but awesome finished product to have! The recipe is definitely happening once it finally cools down enough to grill in Arizona!

  24. best of luck with the e-cookbook, but you can do it. :) This is a nice recipe. Perfect for this time of the year with the abundance of fresh corn around.

  25. I love this creamy pasta. Never tried any with sweet corn :-) Yummy!!

  26. oh my gosh, i’m making this for dinner tomorrow night! it looks SO GOOD!!

  27. This pasta looks INCREDIBLE! Definitely the sort of thing I’d eat a whole pan of 😀

    Can’t wait to see the cookbook!!

  28. This looks so good! I wanted to let you know that I featured this today in my “What I Bookmarked This Week” post – stop by and see!

  29. I haven’t seen a dish that looked this good in a LONG time!! Incredible!

  30. I am so inspired by you, it’s my dream to write an e-book as well, but not in 21days. I look forward to seeing your book! You are awesome!

  31. Lindsay I love this photo! It looks amazing! Good luck with your e-cookbook! I’m sure it will be a hit! You have such wonderful photography and are such an inspiration! Have a wonderful weekend! -Serena

  32. I love how quick, easy and fresh this pasta dish looks! Especially love that sweet corn, best time of the year for it! Good luck on writing, sending you good wishes! :)

  33. It looks fantastic! I’m drooling over your amazing pictures! Thanks, Lindsay; I’m definitely going to try this one!

  34. I came up with an all-purpose chipotle base that comes in very handy. I take a 12 oz. can of La Costena Chipotle Peppers in Adobo Sauce (my favorite brand & you can find it pretty much anywhere) then empty all contents into a mini food processor. Add about 3-4 tbsp. Tabasco Chipotle Pepper sauce & puree. The pepper sauce helps thin it a little, even out the consistency & prolong the shelf life. Store this in a glass container with a tight lid in the fridge . It keeps for a long time. When you have a recipe that calls for a chopped chipotle just spoon out the appropriate amount, walla! This works great as an added seasoning/ingredient in many dishes. I have combined with mayo for sandwich dressings, dips, etc. . . with sour cream as a great baked potato topper & even as a nacho topping. This is very inexpensive & far superior to any ready made sauce/base.

    • That IS a great idea! Usually I just keep the leftovers in a container in the fridge… they last forever and you never need more than just 1-2 peppers!

  35. Keep rocking it!

    This looks delicious and I can’t wait to see the cookbook!


  36. summer pasta sounds delicious! Congratulations on the cookbook, E version :) excited for the book already

  37. this looks exceptionally good! brilliant job!

  38. Just made this recipe for dinner tonight! It was fantastic! A great light but creamy summertime pasta. Paired it with some fresh green beans from my garden sauted in balsamic. Yum! Thanks for the recipe :)

  39. This looks absolutely fantastic!! So adding it to our menu next week! Best of luck with the book!

  40. This looks amazing and amazingly simple. I want to go home and try this tonight!

  41. This looks good and I am trying to swear off cream or at least limit it somewhat. I do like Tim and puree a can and then keep it in a tightly lidded jar in the fridge, and then just spoon out what I need so no chipotle-hands.

    I hope you will share how you put your book together.

  42. I am a recent Chobani convert and like you like pretty much plat my face in it whenever I can. Even more perfect I can plant my face in it with the mixture of chipotle and sweetcorn. So win win.

  43. I’m so excited for your ecookbook! And this pasta?! YES! Can I come over for dinner?

  44. I am keeping my fingers crossed for you and your sanity with this project! It’s a very exciting and impressive undertaking! Can’t wait to hear all about it :)

  45. Oh my Lindsay – that looks so delicious! First time visiting your blog and I love what I see. Good luck with the cookbook too – so exciting!

  46. Oh my goodness! Just tried this and it’s amazing! I didn’t have plain yogurt but instead had cherry and oh my goodness best stuff ever!!! Can’t wait to try it with plain yogurt! But the cherry was great too! Thank you!

  47. I love pasta all year…this is perfect for the summer! I can’t wait to make it!

  48. This dish looks so tasty! I love how much healthier it is compared to other pastas.

  49. This looks delish! I was given 6 ears of corn as a thank you, so I will give it a try for sure!

  50. Just made this tonight. Great recipe! What a great substitution and way to cut fat with the yogurt. Thanks Lindsay!

  51. I made this for dinner, and it was SO SO SO good! I grilled the corn, and I used chicken broth instead of corn cooking water. I can’t wait to make this again!

  52. Hi Lindsay – Just wanted to let you know that I featured this recipe (with full credit and a link-back) in a sweet corn recipe roundup today on Foxes Love Lemons. Happy Friday!

  53. I have a couple cans of corn in my closet, can I just use those? About how many cups of corn would I need?

  54. I tried this recipe and I loved the flavor of it! Especially the leftovers the next day because all the flavors in the sauce really came out. I found that the sauce was a little too watery for me so I added Parmesan cheese to thicken it up :)

  55. Ok, so I made this the day after you posted it but am just now getting around to the review. This was fantastic!! I love that it didn’t need any cheese. The sauce definitely seems a bit liquidy before I tossed it with the corn and pasta but it was the perfect consistency after (side note: why isn’t liquidy word??). In case anyone is wondering, this works well with frozen corn. Use 1/2 cup per ear (2-3 cups total for this recipe). It doesn’t brown quite as nicely but still tastes great.

    My only reason for giving it 4 stars instead of 5 is that it really needed more of the adobe sauce. We added 1-2 tsp per serving and it took the dish from a bit bland to AMAZING. So please, if you make this do not be afraid to add more adobe sauce. I should mention that I prefer my food to be very spicy so you may want to use more caution than I did when adding adobe sauce.

    Also, I plan to use more corn and a less pasta next time. I like my pastas heavy on the veggies so I can eat more yummy sauce :)

    • Thanks for the comment Anna!

      • Ok so I have made this a bunch of times since- I add an extra chipotle pepper plus 2 tablespoons of adobe sauce and it is amazing! I also add extra corn (I use 5-6 cups frozen kernels) and less pasta. Today after I finished the sauce and before the pasta was ready I started eating the sauce like soup. Sooooo good. I really might start using the sauce as a spicy corn chowder- it is so delicious!

  56. I’m trying this tonight but only because of the tantalizing blue moon in the background. :)

  57. Just wanted to leave a comment and say how much my (vegetarian) boyfriend and I enjoy this dish! It quickly became a favorite for both of us, I’ve already made it several times. I prepare the recipe exactly as is, just adding extra chipotle as we love the heat. I even keep the carbs under control by preparing shirmp for myself using extra garlic, cilantro and chipotle I already have on hand from this recipe. Love it!

  58. Can I use regular plain yogurt instead of Greek?

  59. This was really yummy. I made it without the greek yogurt, BTW, and it was just fine. The only thing is it could use some protein in it to make it a meal in and of itself. How about some sausage maybe, or chorizo, or even grilled chicken?

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