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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
Corn water? Did I miss something? I see nothing in the instructions about reserving water from boiled corn.
Sorry about the confusion, Randi! Water is listed in the ingredients along with a recommendation to use the water from the boiled corn. Thanks for the question!
Could you use frozen corn?
Sure!
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?
Or shrimp. Or even tofu for vegetarian.
Can I use regular plain yogurt instead of Greek?
Yes – it’s a little less thick and creamy though.
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!
Great idea! I love shrimp.
I’m trying this tonight but only because of the tantalizing blue moon in the background. š
Hahaha. š yep.
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 š
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!
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 š
I have a couple cans of corn in my closet, can I just use those? About how many cups of corn would I need?
Hi Kathleen, I think that would work just fine. You can use as much or as little as you want – maybe start with 2 cups and go from there.
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!
https://foxeslovelemons.com/end-of-summer-sweet-corn-recipe-roundup
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!
Grilled corn! Yesss.
Just made this tonight. Great recipe! What a great substitution and way to cut fat with the yogurt. Thanks Lindsay!
Thanks Kayla! I’m glad you liked it.
This looks delish! I was given 6 ears of corn as a thank you, so I will give it a try for sure!
Perfect!
This dish looks so tasty! I love how much healthier it is compared to other pastas.
I love pasta all year…this is perfect for the summer! I can’t wait to make it!
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!
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!
Thanks Emma!
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 š
I’m so excited for your ecookbook! And this pasta?! YES! Can I come over for dinner?
Yep! The leftovers are long gone but I’m ready to make it again! š
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.
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.
Yes! I’m already excited to share how things came together with the ecookbook.
This looks amazing and amazingly simple. I want to go home and try this tonight!
Made this yesterday. While mine was not as pretty to look at it tasted great. Love it. So easy to make.
Thanks Tom! Glad you liked it!
This looks absolutely fantastic!! So adding it to our menu next week! Best of luck with the book!
Thanks Stephanie! I’m excited to get it done and into the world. š
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 š
Sounds like the perfect combo. š
this looks exceptionally good! brilliant job!
xx