Summer Grilled Mexican Street Corn Fettuccine
Summer Grilled Mexican Street Corn Fettuccine might be just the main course you are searching for. This recipe serves 4. One serving contains 1046 calories, 34g of protein, and 55g of fat. For $2.66 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. 2745 people have tried and liked this recipe. If you have ears corn, fresh basil, pasta, and a few other ingredients on hand, you can make it. It is a reasonably priced recipe for fans of Mexican food. The Fourth Of July will be even more special with this recipe. It is brought to you by Half Baked Harvest. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 93%. This score is super. If you like this recipe, take a look at these similar recipes: Summer Grilled Mexican Street Corn Quinoa Salad, Grilled Mexican Street Corn, and Grilled Mexican Street Corn.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 30 minutes
Ingredients:
6 sliced bacon, fired and crumbled (optional)
4 tablespoons butter, softened
1/2 teaspoon chipotle chile powder or chile powder
1 tablespoon cilantro (may sub parsley)
2 tablespoon cilantro (may sub parsley)
1/2 cup cotija cheese, crumbled
3 ears corn, husks removed
1/2 cup fresh basil, chopped or julienned
1/2 cup heavy cream
1 jalapeño, seeded and chopped
1/2 lime, juiced, plus extra for garnish
1 cup milk (I used 2%)
1 tablespoon olive oil
1/2 onion, finely chopped
1/3 cup parmesan cheese, grated
1 pound fettuccine pasta
1/4 teaspoon pepper
1 red pepper, seeded and sliced into strips
1/4 teaspoon salt
1/2 cup sharp white cheddar cheese, finely shredded
1/2 teaspoon smoked paprika
Equipment:
grill
aluminum foil
frying pan
knife
pot
bowl
Cooking instruction summary:
InstructionsPreheat the grill on the highest setting. Remove the husk from each ear of corn. Brush the corn with olive oil and season with salt and pepper. Wrap the corn in one layer of aluminum foil. Grill for about 5 minutes each side rotating corn 4-5 times during grilling. While grilling corn, combine softened butter with the lime juice, cilantro, smoked paprika, chipotle chile powder, peper and salt.Once corn is finished brush with just enough of the butter to coat all around the corn, I used about 2 tablespoons. Reseve the remaining butter. Allow the corn to cool and then, slice corn off the cob using a sharp knife. Set aside.Bring a large pot of water to boil over medium heat. Salt the water, add the pasta and cook to al dente. Reserve a cup or so of the pasta water.Meanwhile, heat a large skillet over medium to medium-high heat and add the remaining butter. Add the onion, red pepper and jalapeo. Cook until the vegetables are tender, 5 to 6 minutes.Pour the milk and cream into the vegetables, and simmer over low heat for 4 to 5 minutes, stirring frequently, to thicken. Remove from the heat and add the parmesan and cheddar cheese, if needed return to low heat to melt the cheese completely. Stir until smooth and melted and then add cilantro or parsley.Drain the pasta (reserve a cup of the pasta water) and add it to the skillet or if your skillet is too small a large serving bowl. Add the grilled corn and if using add the bacon and toss the pasta with the sauce, then add the fresh basil and toss again. If your sauce is too thick add a tablespoon or so of the reserve pasta water. Serve with a drizzle of lime juice and lots of crumbled cotija cheese.
Step by step:
1. Preheat the grill on the highest setting.
2. Remove the husk from each ear of corn.
3. Brush the corn with olive oil and season with salt and pepper. Wrap the corn in one layer of aluminum foil. Grill for about 5 minutes each side rotating corn 4-5 times during grilling. While grilling corn, combine softened butter with the lime juice, cilantro, smoked paprika, chipotle chile powder, peper and salt.Once corn is finished brush with just enough of the butter to coat all around the corn, I used about 2 tablespoons. Reseve the remaining butter. Allow the corn to cool and then, slice corn off the cob using a sharp knife. Set aside.Bring a large pot of water to boil over medium heat. Salt the water, add the pasta and cook to al dente. Reserve a cup or so of the pasta water.Meanwhile, heat a large skillet over medium to medium-high heat and add the remaining butter.
4. Add the onion, red pepper and jalapeo. Cook until the vegetables are tender, 5 to 6 minutes.
5. Pour the milk and cream into the vegetables, and simmer over low heat for 4 to 5 minutes, stirring frequently, to thicken.
6. Remove from the heat and add the parmesan and cheddar cheese, if needed return to low heat to melt the cheese completely. Stir until smooth and melted and then add cilantro or parsley.
7. Drain the pasta (reserve a cup of the pasta water) and add it to the skillet or if your skillet is too small a large serving bowl.
8. Add the grilled corn and if using add the bacon and toss the pasta with the sauce, then add the fresh basil and toss again. If your sauce is too thick add a tablespoon or so of the reserve pasta water.
9. Serve with a drizzle of lime juice and lots of crumbled cotija cheese.
Nutrition Information:
covered percent of daily need
