There’s something magical about summer sweet corn. I remember the first time I tasted freshly grilled corn at a backyard barbecue. The smoky, slightly charred kernels were so sweet and juicy that I couldn’t stop eating them straight off the cob. That experience inspired me to create a dish that captures the essence of summer in every bite. Enter Healthy Chipotle Sweet Corn Fettuccine—a creamy, smoky, and slightly spicy pasta dish that’s perfect for warm evenings or cozy dinners.
This recipe is a fun twist on classic alfredo, but with a healthier, more vibrant spin. It combines grilled sweet corn with a creamy chipotle-infused sauce, creating a dish that’s rich in flavor but light on guilt. Whether you’re serving it as a main course or a side dish, this Healthy Chipotle Sweet Corn Fettuccine is sure to impress.
Why This Recipe is Great
- Healthy and Wholesome: Unlike traditional alfredo, this recipe uses Greek yogurt instead of heavy cream, cutting down on calories without sacrificing creaminess.
- Bursting with Flavor: The combination of smoky chipotle, sweet corn, and garlic creates a flavor profile that’s both complex and satisfying.
- Versatile: Serve it as a main dish, a side, or even as a base for grilled chicken or shrimp.
- Seasonal Ingredients: Fresh sweet corn is the star of this dish, making it a perfect way to celebrate summer produce.
Required Ingredients
Here’s what you’ll need to make this Healthy Chipotle Sweet Corn Fettuccine:
| Ingredient | Quantity |
|---|---|
| Fresh sweet corn | 4–6 ears |
| Fettuccine noodles | 1 lb. |
| Salted butter | 3 tablespoons |
| Garlic | 1 teaspoon |
| Flour | 1/4 cup |
| Milk | 1 cup |
| Half and half | 1/2 cup |
| Salt | 1/2 teaspoon |
| Corn water (from boiling corn) | 3/4 cup |
| Greek yogurt (plain, low-fat) | 1/2 cup |
| Chipotle pepper in adobo sauce | 1 pepper, minced |
| Cilantro (for garnish) | As needed |
Step-by-Step Instructions
1. Prepare the Corn
- Bring a large pot of water to a boil. Add the ears of sweet corn, cover, and remove from heat. Let the corn sit for 5–7 minutes to partially cook.
- Remove the corn and let it cool. Once cool, cut the kernels off the cob.
- Heat a large nonstick skillet over medium-high heat. Add the corn kernels and let them sit without stirring for a few minutes to develop a roasted, slightly charred look. Stir once, then let them sit again. Remove from heat once the corn is browned to your liking.
2. Cook the Pasta
- Cook the fettuccine according to the package instructions. Reserve about 1/2 cup of the pasta water before draining.
3. Make the Sauce
- In a small saucepan, melt the butter over medium-low heat. Add the garlic and sauté until fragrant (about 2 minutes).
- Stir in the flour and cook for 1 minute to create a roux.
- Gradually whisk in the milk, half and half, salt, and corn water until the sauce is smooth.
- Stir in the Greek yogurt and minced chipotle pepper.
4. Combine Everything
- In a large pot, combine the cooked pasta, roasted corn, and sauce. Toss everything together, adding extra Greek yogurt or pasta water if needed to achieve your desired consistency.
5. Serve
- Garnish with fresh cilantro (or basil) and serve immediately.
Expert Tips
- Roast the Corn for Extra Flavor: If you have time, grill the corn instead of roasting it in a skillet for a deeper smoky flavor.
- Adjust the Spice Level: Use more or less chipotle pepper depending on your heat tolerance.
- Use Fresh Corn: While frozen corn can work in a pinch, fresh sweet corn makes all the difference in this recipe.
Creative Ways to Use
This Healthy Chipotle Sweet Corn Fettuccine is incredibly versatile. Here are some ideas to switch it up:
- Add Protein: Top with grilled chicken, shrimp, or tofu for a heartier meal.
- Make it Vegetarian: Add sautéed zucchini, bell peppers, or spinach for extra veggies.
- Turn it into a Casserole: Mix the pasta with breadcrumbs and bake until golden for a comforting casserole.
Storage and Freezing Tips
- Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat on the stovetop with a splash of milk to restore creaminess.
- Freezer: Freeze the sauce separately in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.
Recipe FAQs
1. Can I use frozen corn instead of fresh? Yes, but fresh corn is recommended for the best flavor and texture.
2. Is there a substitute for Greek yogurt? Sour cream or a plant-based yogurt can work, but Greek yogurt adds a tangy richness that’s hard to beat.
3. How spicy is this dish? The spice level is mild to medium, depending on how much chipotle pepper you use. Adjust to your preference.
Serving Ideas
| Serving Style | Pairing Suggestions |
|---|---|
| Main Dish | Grilled chicken or shrimp |
| Side Dish | Garlic bread or a fresh green salad |
| Summer BBQ | Serve alongside grilled veggies |
| Comfort Food Night | Pair with a glass of white wine |
This Healthy Chipotle Sweet Corn Fettuccine is more than just a recipe—it’s a celebration of summer flavors and wholesome ingredients. Whether you’re cooking for a crowd or just treating yourself, this dish is sure to become a favorite. Give it a try and let the smoky, sweet, and creamy flavors transport you to a sunny backyard barbecue!
Healthy Chipotle Sweet Corn Fettuccine: The Best Recipe!
Description This healthy chipotle sweet corn fettuccine is a fun twist on alfredo with grilled summer sweet corn. Awesome as a meal or a side!
Ingredients
Instructions
- Corn: bring a large pot of water to boil. Place the ears of sweet corn in the pot, cover, and remove from heat. Let the ears “cook” for a few minutes before taking them out and letting them cool. (This helps partially cook the corn so it’s not so raw, but this step is optional.), Corn: Cut the corn off the ears. Place the corn kernels in a large nonstick skillet over medium high heat with no oil or butter. Let the corn sit for a few minutes with stirring. Stir once, and let it sit again so that the outside of the corn gets roasty-looking. When the corn is as browned as you want it, remove from the heat.
- Pasta: Cook the pasta according to package direction. Keep a little bit of the pasta water.
- Sauce: Melt the butter in a small saucepan over medium low heat. Add the garlic and saute until soft and fragrant, about 2 minutes. Don’t burn the garlic – it will taste bad. Add the flour and stir for 1 minute. Whisk in the milk, half and half, salt, and corn water until the sauce is smooth. Finally stir in the Greek yogurt and the chipotle pepper. Combine the sauce, pasta, and corn in one large pot. Add extra Greek yogurt or pasta water to get the desired consistency for your sauce. Sprinkle with cilantro for serving. Basil would be nice, too..
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