Southwestern Style Fettuccine

Name: Southwestern Style Fettuccine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4-6 serving(s)
Ingredients: 12 ounces fettuccine; 1 (30 ounce) can cream-style corn; 1 1/3 cups skim milk; 1 teaspoon canola oil or 1 teaspoon olive oil; 1/2 teaspoon cumin seed; 6 ounces onions, chopped; 1/2 lb red bell pepper, sliced; 10 ounces frozen corn, thawed and drained; 4 ounces jalapeno jack cheese, shredded; 1/4 cup fresh cilantro; yellow cherry tomatoes or cherry tomatoes; lime; salt

Submitted by Kathy

"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."

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photo by Rita1652

Ready In:: 45mins
Ingredients:: 13
Serves:: 4-6

ingredients

12 ounces fettuccine
1 (30 ounce) can cream-style corn
1 ¹⁄₃ cups skim milk
1 teaspoon canola oil or 1 teaspoon olive oil
¹⁄₂ teaspoon cumin seed
6 ounces onions, chopped
¹⁄₂ lb red bell pepper, sliced
10 ounces frozen corn, thawed and drained
4 ounces jalapeno jack cheese, shredded
¹⁄₄ cup fresh cilantro
yellow cherry tomatoes or cherry tomatoes
lime
salt

directions

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

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Reviews

Very nice, different! I think I'd omit the cumin seed in future, pleasant, but I wasn't wild about it, personal taste. Loved the red pepper and coriander, though! I used ordinary cheddar, I think my husband would really enjoy it with the added jalapenos, but the children don't care for them. I loved the corn sauce, and fried bacon and added it everyone elses, very much enjoyed. Thank you Kathy, for a different pasta supper!

Karen Elizabeth
This was OK. You've got to really like creamed corn to like it! I used ordinary cheddar cheese and a tin of jalapenos because we don't get the kind of cheese the recipe called for in Australia. Otherwise I followed the recipe. It doesn't have much flavour, other than tasting like creamed corn, but it's not offensive by any means.

Jo_C.
Different and wonderful pasta! Corn-based sauce is creamy and mild with much less fat than traditional cream sauces. Quite attractive, too. Garlic would be a nice addition but we enjoyed it very much as is. Don't skip the tomato garnish. Thanks, Kathy, for a lovely dinner!

LonghornMama
What a great take off of fettuccine alfredo! I used 1 pound pasta,a 16 ounce can of creamed corn added 2 minced garlic cloves along with the onions and 1 large red pepper which is about 1/2 the amount called for. I loved the cumin seeds and the cilantro in this, it gave it a real southwestern feel. I`d kick it up more if you like heat with some minced jalapenos. I served it with salmon but it`s a meal all on it`s own! Thanks for a great dish!

Rita1652
very good recipe, very different. me and my husbnd loved it, others not so much. the only thing i didn't like too much was the cumin seeds, i'm not to big on them. Other than that it was great.

ashwee