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Southwestern Style Fettuccine

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“Found this recipe in a magazine years ago. It's a nice twist on fettuccine alfredo -- using creamed corn as the base for the "alfredo sauce." RitaL suggested adding jalapeño peppers. I think this is a great idea. I'll be making this recipe next week (May, 06) and will try it with serrano or jalapeño chiles.”
READY IN:
45mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook fettuccine until just tender, 8-10 minutes.
  2. Drain and keep warm.
  3. Meanwhile, purée cream-style corn and milk in blender or food processor. Set aside.
  4. Heat oil in a large skillet over medium-high heat.
  5. Add cumin, onion, and bell pepper.
  6. Stir often until onion is soft (5 minutes).
  7. Add water 1 tablespoon at a time if the pan is dry.
  8. Stir in corn/milk, 10 ounces of corn, and cheese over medium heat until cheese melts.
  9. Pour sauce over pasta; add cilantro; mix gently.
  10. Garnish with cherry tomatoes. Season to taste with lime and salt.

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