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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!
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.
I may or may not have a few good excuses as to why my routine this week is totally out of whack.
- Noodle distraction.
- With golden fresh sweet corn.
- Face planting in Chobani.
- Googling ways to offset chipotle spiciness on hands.
- More distraction.
- 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.
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 Chipotle Sweet Corn Fettuccine
- Total Time: 35 minutes
- Yield: 8 1x
Description
This healthy chipotle sweet corn fettuccine is a fun twist on alfredo with grilled summer sweet corn. Awesome as a meal or a side!
Ingredients
- 4–6 ears of fresh sweet corn
- 1 lb. uncooked fettuccine noodles
- 3 tablespoons salted butter
- 1 teaspoon garlic
- 1/4 cup flour
- 1 cup milk
- 1/2 cup half and half
- 1/2 teaspoon salt
- 3/4 cup water (the stuff that you boiled the corn in is best)
- 1/2 cup Greek yogurt – I used Chobani plain low fat
- 1 single chipotle pepper in adobo sauce, minced
- cilantro for serving
Instructions
- 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.)
- 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.
- Pasta: Cook the pasta according to package direction. Keep a little bit of the pasta water.
- 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.
- Prep Time: 5 mins
- Cook Time: 30 mins
- Category: Dinner
- Cuisine: Italian-Inspired
Keywords: fettuccine recipe, corn pasta, healthy pasta recipe
That looks so amazingly yummy! I’m obsessed with sweet corn now and can’t wait to give this a try. Thanks!
An e-cookbook sounds AWESOME!! Also, this pasta is lovely. Great recipe!
I never thought to add corn to pasta! Looks amazing though! I’m currently reading your eBook and loving it 🙂
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.
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!
Literally every tiny detail is listed. Then I run to my computer and cross it off. Positive reinforcement!!
Woo hoo, go girl! Challenges are just that, challenging..but you can do it!!
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!
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!
Thanks Anna!
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!
Yes! So true.
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!
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!
No, it totally is insane, even for me with zerooo kids. 🙂
Is this real life? Amazing pasta AND an ecookbook from you?! I must be dreaming 😉
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?
Thanks Alex! I’ll start with an ebook just to keep it simple and quick, but that’s a great idea for the future!
This looks AMAZING! So delicious – I love chipotles. 🙂
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!
YUM. I can’t even handle the beauty of that.
Good luck with the eCookbook! That is really exciting and I will be interested to see how it goes…
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!)
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!
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!
You’re sweet, thanks Em. 🙂
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 🙂
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!
Interesting! Thank you for the suggestions!
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!
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.
I love this creamy pasta. Never tried any with sweet corn 🙂 Yummy!!