Serves 8
45 min
Healthy Chipotle Sweet Corn Fettuccine
Recipe GLPR5fc9609698f1e7
A creamy yet lighter fettuccine pasta featuring roasted sweet corn and smoky chipotle peppers combined with a tangy Greek yogurt-based sauce. This dish brings together charred corn kernels, tender noodles, and a richly spiced cream sauce finished with fresh cilantro.
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Ingredients
4-6 ears fresh sweet corn, husked
1 pound uncooked fettuccine noodles
3 tablespoons salted butter
1 teaspoon minced garlic
¼ cup all-purpose flour
1 cup whole milk
½ cup half and half cream
½ cup plain low-fat Greek yogurt
1 single chipotle pepper in adobo sauce, minced
½ teaspoon salt
¾ cup corn cooking water (reserved)
Fresh cilantro for garnish
Directions
Bring a large pot of water to a boil. Add the corn ears, cover, and remove from heat. Let sit for 5-7 minutes until tender. Remove corn and set aside to cool slightly, reserving ¾ cup of the cooking water.
Once cooled, cut the corn kernels from each cob into a bowl, discarding the cobs.
Heat a large nonstick skillet over medium-high heat without oil or butter. Add the corn kernels and let them sit undisturbed for 2-3 minutes. Stir and let sit again for another 2-3 minutes, allowing the corn to develop light caramelization on the outside. Once lightly browned and roasted, remove from heat and set aside.
In a separate large pot, cook the fettuccine according to package directions. Drain and reserve about ¼ cup of pasta water. Set cooked pasta aside.
In a small saucepan, melt the butter over medium-low heat. Add the minced garlic and sauté gently for about 2 minutes until soft and fragrant, being careful not to brown or burn the garlic.
Sprinkle the flour over the garlic and butter, stirring constantly for 1 minute to create a light roux. This will help thicken the sauce.
Gradually whisk in the milk, half and half, and the reserved corn cooking water, stirring until the mixture is smooth and free of lumps. Add the salt and continue heating until the sauce is warm and begins to thicken slightly, about 3-4 minutes.
Remove the saucepan from heat. Stir in the Greek yogurt and minced chipotle pepper until fully combined and smooth. The sauce should be creamy with a subtle smoky heat.
In a large serving pot, combine the cooked fettuccine, roasted corn kernels, and chipotle cream sauce. Toss gently to coat all pasta evenly.
If the sauce is too thick, thin it with reserved pasta water or additional Greek yogurt, one tablespoon at a time, until you reach your desired consistency. The sauce should coat the pasta but not be overly heavy.
Divide among serving bowls or plates. Garnish generously with fresh cilantro and serve warm.
