This creamy corn fettuccine is a summer dream! Minimal ingredients, sweet summer corn, fresh thyme from the garden, and lots of parmesan cheese. As for a slightly indulgent summer meal, it doesn’t get much better than this.
It’s all about the simple things in life. And eating a plateful of this creamy corn fettuccine in the summertime is one of those things.
Lately I am absolutely drawn to really simple pastas. I kind of love the idea of focusing on one ingredient and keeping everything else minimal. So far this summer I’ve made an extremely good simple cherry tomato pasta…and now we’re moving on to corn.
This time, it’s a creamy pasta that makes for the perfect warm-weather comfort food.
creamy corn fettuccine – the details
A mixture of butter and shallots gets cooked down in a skillet until browned & caramelized. The corn goes in, then some fresh thyme and lots of garlic. A little cream and pasta water make for a luscious sauce to coat the fettuccine pasta. And the final touches? Lots of freshly grated parmesan cheese and black pepper.
It’s a flavor combination that works really well and enhances the fresh corn flavor that you can only get in the summertime. Simple, yet SO delicious.
This creamy corn fettuccine is easy enough for a weeknight meal, but special enough for a dinner party, too.
My main tip…use really good parmesan. It can kind of make or break the dish when there aren’t too many other ingredients. Really in general, using high quality ingredients (especially for minimal pasta dishes) is the key to making an amazing tasting dish.
I hope you enjoy!!Print
Creamy Corn Fettuccine
a creamy corn fettuccine pasta with lots of garlic, thyme, parmesan, and black pepper
- ½ lb dry fettuccine
- 4 tbsp butter
- 1 large shallot, thinly sliced
- 3 small ears of corn, kernels removed
- 2 garlic cloves, minced
- 4 sprigs fresh thyme (plus leaves to garnish)
- kosher salt
- ¾ cup heavy cream
- ½ cup freshly grated parmesan (plus more for garnish)
- freshly cracked black pepper
- Bring a large pot of water to a boil. Add a heaping amount of salt. Drop the fettuccine into the boiling water and cook for a minute less than the package’s instructions, stirring often.
- Heat a large skillet over medium-high heat. Add the butter and let melt, browning slightly. Add the sliced shallot. Cook for a minute until softened and caramelized.
- Stir in the corn. Allow to cook for about 3 minutes until beginning to caramelize. Add the garlic and whole fresh thyme sprigs. Season with a generous pinch of salt. Let cook for another minute.
- Ladle out 1 cup of starchy pasta water and add it to the skillet, along with the heavy cream. Bring to a simmer. Reduce the heat to medium and simmer for a few minutes until the sauce starts to thicken.
- Drain the pasta and add it right into the sauce. Coat the pasta with the sauce and then stir in the parmesan cheese. Cook for another minute until the sauce coats the pasta really well. Taste and adjust seasoning if needed. Remove the thyme sprigs.
- Serve the pasta with more freshly grated parmesan over top, a lot of freshly cracked black pepper, and a few more thyme leaves.
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