Fresh Corn Fettuccine Recipes

Steps:

• In a Dutch oven, cook fettuccine according to package directions, adding corn during the last 8 minutes of cooking., Meanwhile, in a small skillet, heat 2 teaspoons oil over medium-high heat. Add red pepper and green onions; cook and stir until tender., Drain pasta and corn; transfer pasta to a large bowl. Cool corn slightly; cut corn from cob and add to pasta. Add tomatoes, salt, pepper, remaining oil and the pepper mixture; toss to combine. Sprinkle with cheese and parsley.

Steps:

• Bring a large pot of well-salted water to a boil. Cook pasta until 1 minute shy of al dente, according to the package directions. Drain, reserving 1/2 cup of pasta water.
• Meanwhile, heat oil in large sauté pan over medium heat; add scallion whites and a pinch of salt and cook until soft, 3 minutes. Add 1/4 cup water and all but 1/4 cup corn; simmer until corn is heated through and almost tender, 3 to 5 minutes. Add 1/4 teaspoon salt and 1/4 teaspoon pepper, transfer to a blender, and purée mixture until smooth, adding a little extra water if needed to get a thick but pourable texture.
• Heat the same skillet over high heat. Add butter and let melt. Add reserved 1/4 cup corn and cook until tender, 1 to 2 minutes. (It's O.K. if the butter browns; that deepens the flavor.) Add the corn purée and cook for 30 seconds to heat and combine the flavors.
• Reduce heat to medium. Add pasta and half the reserved pasta cooking water, tossing to coat. Cook for 1 minute, then add a little more of the pasta cooking water if the mixture seems too thick. Stir in 1/4 cup of the scallion greens, the Parmesan, the herbs, the red pepper flakes, 1/4 teaspoon salt and 1/4 teaspoon pepper. Sprinkle with fresh lemon juice to taste. Transfer to warm pasta bowls and garnish with more scallions, herbs, a drizzle of olive oil and black pepper.

Steps:

• 1. Cook fettuccine according to package directions.
• 2. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tsp.
• 3. Add corn, garlic, salt and pepper to drippings; cook and stir over medium-high heat until corn is tender. Remove 3/4 cup corn from pan.
• 4. Transfer remaining corn to a food processor; add cheese, almonds and oil. Process until blended. Return to skillet; add the reserved corn and heat through.
• 5. Drain fettuccine, reserving 1/2 cup pasta water. Add pasta, three-fourths of the bacon and 3/4 cup basil to corn mixture. Add enough reserved pasta water to reach desired consistency, tossing to coat. Sprinkle with remaining bacon and basil. Top with tomatoes and additional cheese.

Steps:

• Bring a large pot of water to boil over medium heat. Salt the water, add the pasta and cook to al dente.
• Meanwhile, heat a large skillet with a drizzle of extra-virgin olive oil over medium to medium-high heat. Add the bacon and cook a few minutes until rendered and crisp. Put a small bowl inverted into a large bowl, steady the corn cobs on the smaller bowl and scrape the ears. Add 3/4 of the scraped corn and any corn liquid to the pan with the bacon. Add the shallots and red pepper and liberally season with salt and pepper, to taste. Cook until the vegetables are tender, 5 to 6 minutes.
• Add the remaining corn and half-and-half to a food processor and puree until smooth.
• Pour the stock or wine into the corn and vegetables, and simmer over low heat for a minute to reduce. Stir in the thyme and corn-cream mixture and cook for 3 to 4 minutes, stirring frequently, to thicken. Add the hot sauce or cayenne and season with salt and pepper, to taste.
• Drain the pasta and add it to a large serving bowl. Pour in the sauce, add a couple of handfuls of cheese, about 1/2 cup and toss. Top with torn basil or chopped tarragon and pass the remaining cheese at the table.

Steps:

• Bring a large pot of salted water to a boil. Find a large heatproof bowl that will fit over the pasta pot like a double boiler.
• Slice the kernels off the corn cobs and put them in the large bowl. With the dull side of a knife, scrape each cob over the bowl to remove any remaining kernel pieces and the creamy liquid.
• Add the heavy cream, butter, red pepper flakes and the salt to the bowl of corn kernels.
• Add the pasta to the boiling water and cook according to the package instructions.
• Set the bowl over the pasta pot and let the corn mixture warm, stirring occasionally, until the butter is melted and the corn is al dente, 10 to 12 minutes.
• Remove the bowl of corn.
• Reserve 1/2 cup pasta water and drain the pasta. Add the hot pasta to the corn mixture and mix thoroughly.
• Sprinkle with the Parmesan, chives and parsley, then toss well, adding the reserved cooking water a little at a time if the pasta seems dry.