Best Fresh Corn And Tomato Fettuccine Recipes

PAPPARDELLE WITH CORN

Steps:

• Bring a large pot of salted water to a boil. Add the corn and cook until slightly tender, about 3 minutes. Remove with tongs, reserving the boiling water. Let the corn cool slightly, then cut off the kernels.
• Melt 2 tablespoons butter in a large skillet over medium heat. Add the tomatoes, 1 teaspoon salt and 1/2 teaspoon pepper and cook until the tomatoes soften, about 4 minutes. Add the garlic and cook 1 more minute. Add the wine and cook until reduced by half, about 5 minutes.
• Meanwhile, cook the pappardelle in the corn water as the label directs. Reserve 1 cup of the cooking water, then drain the pasta. Add the chicken broth and corn kernels to the skillet and bring to a simmer.
• Add the pasta to the skillet; add the scallions, parmesan, the remaining 3 tablespoons butter and 1/2 teaspoon salt. Toss to combine, adding the reserved cooking water as needed. Season with salt and pepper. Top with more parmesan and basil.

PASTA WITH FRESH TOMATOES AND CORN

Steps:

• In a large pot with boiling salted water cook pasta until al dente. Drain.
• Meanwhile, in a large bowl whisk together the olive oil, red wine vinegar, and dried basil. Add salt and pepper to taste. Stir in the tomatoes, corn kernels, and scallions. Let sit for 5 to 10 minutes.
• Toss pasta with tomato mixture. Sprinkle with grated parmesan cheese. Garnish with fresh basil, if desired.

SUMMER CORN FETTUCCINE

Steps:

• Bring a large pot of water to boil over medium heat. Salt the water, add the pasta and cook to al dente.
• Meanwhile, heat a large skillet with a drizzle of extra-virgin olive oil over medium to medium-high heat. Add the bacon and cook a few minutes until rendered and crisp. Put a small bowl inverted into a large bowl, steady the corn cobs on the smaller bowl and scrape the ears. Add 3/4 of the scraped corn and any corn liquid to the pan with the bacon. Add the shallots and red pepper and liberally season with salt and pepper, to taste. Cook until the vegetables are tender, 5 to 6 minutes.
• Add the remaining corn and half-and-half to a food processor and puree until smooth.
• Pour the stock or wine into the corn and vegetables, and simmer over low heat for a minute to reduce. Stir in the thyme and corn-cream mixture and cook for 3 to 4 minutes, stirring frequently, to thicken. Add the hot sauce or cayenne and season with salt and pepper, to taste.
• Drain the pasta and add it to a large serving bowl. Pour in the sauce, add a couple of handfuls of cheese, about 1/2 cup and toss. Top with torn basil or chopped tarragon and pass the remaining cheese at the table.

CHEESE TORTELLINI WITH TOMATOES AND CORN

Steps:

• In a 6-qt. stockpot, cook tortellini according to package directions, adding corn during the last 5 minutes of cooking. Drain; transfer to a large bowl. Add remaining ingredients; toss to coat.

PASTA WITH FRESH CORN AND TOMATO SAUCE

Steps:

• In medium skillet, heat 2 tbsp olive oil; cook garlic and corn over med low heat until tender, about 5 minutes.
• Stir in tomatoes, basil, sugar, vinegar and pepper to taste.
• Meanwhile in a pot of boiling salted water, cook pasta according to directions on package or until al dente.
• Drain well; toss in large heated bowl with remaining oil.
• Stir in corn-tomato mixture, parsley and 1/2 cup of the cheese.
• Serve immediately, passing remaining cheese in small bowl for anyone wishing extra.
• Makes 4 main course servings or 8 appetizers.

SUMMER CORN AND TOMATO PASTA

Steps:

• Bring a large pot of salted water to a boil and cook the pasta until al dente; drain.
• Meanwhile, in large skillet, heat the olive oil over medium heat.
• Add the garlic and tomatoes and cook, stirring occasionally, until the tomatoes are softened, about 5 minutes.
• Stir in the corn, raise the heat slightly and cook until the corn is heated through and golden, about 5 minutes.
• Season to taste with salt.
• Add the vegetables, butter and basil to the pasta and toss.

CORN PASTA WITH SUN-DRIED TOMATOES

Steps:

• In a large skillet, melt the butter over medium heat. Add the coriander and garlic and let it toast until you smell it, 30 to 45 seconds. Add half of the corn and cook for a couple of minutes to soften. Add the sugar, scallions and a pinch of salt. Cook for 2 to 3 minutes. Add the heavy cream and simmer until the cream reduces slightly, 3 to 5 minutes.
• Pour the mixture into a blender and puree until smooth. If the corn is "stringy" or the sauce grainy, strain through a fine-mesh sieve. Transfer the sauce to a large skillet and stir in the sun-dried tomatoes. Keep warm.
• In a large pot, bring 6 quarts of water to a rolling boil. Add a generous amount of salt. The pasta water should taste like sea water. Add the pasta to the pot and stir so it doesn't stick to the bottom as it cooks. Cook the pasta until al dente (chewy but not hard or raw tasting), 8 to 10 minutes. Reserve a little of the pasta cooking liquid in case you need it later, then drain the pasta in a colander.
• Toss the pasta in the skillet with the sauce and remaining corn. Add some basil leaves and salt and pepper. Scoop into bowls and top with Parmesan and more basil leaves.

RICOTTA, TOMATO & CORN PASTA

Steps:

• Cook pasta according to package directions. Drain and rinse with cold water; drain well., In a large bowl, combine beans, tomatoes, corn, onion, ricotta and Parmesan cheeses, basil, oil, garlic, salt, rosemary and pepper. Stir in pasta. Add arugula; toss gently to combine. If desired, sprinkle with parsley. Serve immediately.

TAGLIATELLE WITH CORN AND CHERRY TOMATOES

Steps:

• Bring a large pot of well-salted water to a boil.
• Coat a large saute pan with olive oil and add the garlic and the crushed red pepper. Bring the pan to a medium-high heat. When the garlic has turned a lovely golden brown color, remove it and discard. Add the grape tomatoes and half the stock and season with salt. Simmer the pan until the tomatoes have wilted and let off their juices. Add the corn and the remaining stock and simmer until the corn is cooked through.
• While the corn is cooking add the pasta to the pot of salty boiling water. Cook the pasta until the water comes back to a rolling boil plus 1 minute. Remove the pasta from the water and add it to the saute pan with the tomatoes and corn. Add about a half a cup of the pasta cooking water and cook until the water has evaporated and the sauce clings to the pasta. Remove the pan from the heat. Toss in the parmigiana, basil and a big drizzle of high quality extra-virgin olive oil. Stir or toss the pasta vigorously. Divide the pasta between 2 serving dishes, sprinkle with a little more grated parmigiana, and serve immediately.
• Buonissimo!!
• Why We Love: Corn