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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. 
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Entree
Cuisine: American
Keyword: Corn Recipes, Easy Pasta Dishes, Summer Pastas
Servings: 6 servings


  • 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
  • cup crumbled feta cheese
  • 1 Tbsp chopped basil


  • 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.


Adapted from Pinch of Yum