Southwestern Style Fettuccine

Southwestern Style Fettuccine

  • Prep Time: 15 mins
  • Total Time: 45 mins
  • Servings: 4-6

    • About This Recipe

    “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.”

    Ingredients

  • 12ouncesfettuccine
  • 1 (30ounce) cans cream-style corn
  • 1 1/3 cupsskim milk
  • 1teaspoon canola oil or 1teaspoonolive oil
  • 1/2 teaspooncumin seed
  • 6ouncesonions, chopped
  • 1/2 lbred bell pepper, sliced
  • 10ouncesfrozen corn, thawed and drained
  • 4ouncesjalapeno jack cheese, shredded
  • 1/4 cupfresh cilantro
  • yellow cherry tomatoes orcherry 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.

    • 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!”

  • “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.”

  • “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!”

  • “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!”

  • “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.”

  • “Kathy,Yum yum,thiswas very good,I would never have thought it,not with cream corm but we really liked it.The only thing I did different was to use plain Jack cheese instead of jalapeno jack.Great recipe!!!Thanks,Darlene Summers”

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