Creamy Corn and Cilantro Fettuccine is perfect for busy summer evenings. This easy weeknight pasta recipe has a creamy parmesan sauce and fresh summer sweet corn.
I'm pretty sure this corn and cilantro fettuccine was my favorite summer discovery this year.
Side note: is it too late to be posting corn recipes? Too summery? Have we moved on to pumpkins already? Am I breaking some food blogger code here?
Whatever. This is too good not to share with you.
Also, I'm finally back in New York! I had the most amazing time in Oregon over the last few months - and I can't WAIT to show you all the pictures - but it feels nice to be home again and back in my own bed/kitchen/office/grocery store.
It also kind of feels a LITTLE TINY BIT nice to be transitioning into crisp New York fall weather so I have an excuse to break out my cozy sweaters and start going soup-crazy again. (Can you guys please remind me I said this in three months when I'm whining about snow 24/7? Actually, you know what - don't remind me).
This pasta is the perfect summer-to-fall transition - a good excuse to use up the last of that sweet corn you've been hoarding but still a warm, rich bowl of cheesy, creamy, carb-y comfort food. ❤️
I will tell you right now that the key to making this pasta magical is PROPER SEASONING. Don't skimp on the salt and pepper here - and especially be sure to salt your pasta water, because I promise you it makes all the difference.
You can also always mix up the recipe by adding some protein (chicken! shrimp! chorizo!) or other veggies (broccoli! mushrooms! tomatoes even though those are technically a fruit!).
PS - it's ready in just 30 minutes!
Fettuccine in a creamy parmesan sauce with fresh summer corn and cilantro.
- ½ lb. fettucine pasta
- 2 Tbsp. unsalted butter
- 2 Tbsp. flour
- 1.5 cups milk
- ¾ cup shredded parmesan cheese
- 2 cups sweet corn kernels (fresh if you have them, but frozen is fine too)
- 1 cup cilantro, chopped, plus extra for garnish
- salt and pepper to taste
- Cook pasta in very salty water until al dente. Drain and set aside.
- In a large saucepan, heat butter over medium heat until melted.
- Whisk flour into butter to form a roux and cook for 1 minute.
- Slowly add milk to roux, whisking constantly to work out any lumps. Cook, whisking occasionally, until milk has thickened and is at a near simmer, about 8 minutes.
- Remove pot from heat and stir in parmesan cheese. Stir until cheese is completely melted.
- Add corn, chopped cilantro, salt and pepper to sauce and stir to combine.
- Add drained fettuccine noodles to sauce and toss to combine. Serve immediately and top with extra cilantro for garnish.
Add chicken or shrimp to this dish for some extra protein!
Use real parmesan cheese if you can, and shred it yourself - it will melt more smoothly into the sauce than pre-shredded varieties! Strict vegetarians can look for parmesan cheese made without rennet (just check the labels at the store) to make this dish vegetarian-friendly.
If your sauce is lumpy or grainy after stirring in the cheese, zap it with an immersion blender to bring it back to a smooth, creamy consistency.
Add extra veggies to this pasta to make it heartier if you like - I like to add peas, tomatoes, zucchini, asparagus, peppers, or anything else I have on hand.