Chipotle Corn Fettuccine
This Chipotle Corn Fettuccine brings together the flavors of summer in a deliciously creamy and flavorful dish with a little bit of spice from the chipotle peppers.
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Makes: 6 servings
Ingredients
- 4 Tbsp unsalted butter, divided
- 3 ½ cups corn kernels (from about 4 ears)
- 1 lb fettuccine pasta
- 2 tsp minced garlic (from about 4 cloves)
- ¼ cup all-purpose flour
- 1 cup whole milk
- ¼ cup heavy cream
- ½ tsp salt
- ¾ cup water (leftover from pasta)
- 1 cup Greek yogurt (I used 2%)
- 3 Tbsp chopped chipotle peppers (from about 2-3 chipotles)
- ½ avocado, peeled, pitted, and diced
- ⅓ cup crumbled feta cheese
- 1 Tbsp chopped basil
Instructions
- Melt 2 Tbsp butter in a large skillet over medium heat. Once melted, add corn kernels to skillet and let sit for about 4 minutes before stirring. Let sit for another4 minutes and stir again. Repeat a couple more times until the corn is nicely browned. Remove corn to separate bowl and keep skillet to use in step 3.
- While corn is browning, bring a large pot of salted water to a boil and add fettuccine to it. Cook until al dente. Before draining, reserve ¾ cup of water. Put pasta back into the pot.
- Put remaining 2 Tbsp butter in skillet over medium heat and when melted, add garlic to the pan. Cook for about 2 minutes, until garlic is softened. Stir the flour into the garlic and then whisk in the milk, cream, salt, and leftover water from the pasta until you have a smooth sauce. Once smooth, whisk in the Greek yogurt and chipotle peppers.
- Pour the sauce over the pasta in the pot. Add in corn, avocado, feta, and basil and toss until well combined.
Notes
Adapted from Pinch of Yum
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