Grilled Corn Fettuccine

Grilled Corn Fettuccine (A Little Bit Crunchy A Little Bit Rock and Roll


Olive oil

1 pound fettuccine

6 ears corn, grilled and kernels removed

3 shallots, chopped

1 red pepper, seeded and chopped

1 cup heavy cream or half-and-half

1/2 cup white wine or vegetable broth

2 tablespoons fresh chopped thyme leaves

pinch crushed red pepper flakes

1 cup freshly grated parmesan cheese

1/2 cup freshly chopped basil

salt and cracked pepper to taste


1. Cook the pasta in salted water according to package directions.

2. Remove the corn from the cob and scrape the back of the knife over the cob to remove any corn liquid. 

3. In a large skillet over medium high heat, drizzle some olive oil and sauté the shallots and red pepper for about 6 minutes. Add 3/4 of the corn and season with salt and pepper. 

4. And the remaining 1/4 corn to a food processor along with the cream. Puree until smooth.

5. Pour the wine into the corn/veggie mixture. Add the thyme and the pureed corn mixture and heat for 4 minutes. Add a pinch of crushed red pepper.

6. Toss over pasta along with parmesan cheese and fresh basil.