Wednesday, April 24, 2013

Summer Corn Spaghetti

I have not used the Rachel Ray's book, Look+Cook in ages. What prompted me to take this book out is the Summer Corn Spaghetti recipe which I have bookmarked and always wanted to try. Since I have two cobs of corn left in my fridge, I decided to cook this meal for our dinner as it was just for the kids and myself.


Summer Corn Spaghetti


Let's get cooking !
Scrape the kernels off the ears. I have mixed in some frozen corn kernels as well, since the amount from the two cobs of corn are not enough. A quarter of the corn kernels are then pureed in the food processor with some cooking cream. Reserve the rest of the corn kernels to be mixed in during cooking later.



Firstly have ready a pot of salted boiling water and cook the pasta until al dente.
  1. The bacon are fried till cripsy, then the corn kernels are added in, together with the chopped shallots and chopped red bell pepper. Season generously with salt and black pepper.
  2. Stir in the thyme, chicken stock and pureed corn mixture, simmer for 3-4 minutes until thicken. 
  3. Add in hot sauce or cayenne pepper powder and adjust seasoning to taste.
  4. Add in the boiled pasta, parsley and cheese. Toss everything to combine. 

Serve immediately with more chopped fresh parsley or basil. Scatter with grated cheese if desired.


Overall review : This recipe is a winner! Thumps-Up!
The sweet corn, both the kernels and puree, makes the sauce really full of corn flavour. Delicious with the bacon, onions and red bell pepper.  The kids had some grated Parmesan scattered over, while I've added more chilli pepper flakes on my plate!





I'm linking this post with Little Thumbs Up, where the ingredient for this month is Corn, hosted by Esther from Copycake Kitchen and organised by Zoe from Bake For Happy Kids and Doreen from my little favourite DIY.


I'm also sharing this post with :


A little announcement :
The next host for Little Thumbs Up in the month of May, shall be hosted by me! And the chosen ingredient is Mushroom.  Little Thumbs Up is organized by my baking buddy, Zoe from Bake For Happy Kids, and Doreen from my favourite DIY and each month a participating host will nominate an ingredient, and everyone is welcome to cook or bake using the selected ingredient of the month. Everyone is welcome to join in, no matter where you are from. A thumb-nail link will be provided on the host's blog post at the start of event, which is the first Tuesday of the month and it will stay open right up to the last day of that month. You can read all about Little Thumbs Up event from here.
Hope everyone can join in this fun event. The next Little Thumbs Up, selected ingredient, Mushroom shall start on 7th May, I'm looking forward to your support and see all of your delicious mushrooms yummies!

Please link up all your delicious Corn recipes with the host of this month, Esther from Copycake Kitchen.



Summer Corn Fettuccine
(adapted from "Look+Cook", Rachel Ray)
Serves 4 to 6
1 pound fettuccine
EVOO (extra virigin olive oil) for drizzling
6 slices smoky bacon, chopped (I use bacon bits)
6 ears corn on the cob, shucked (I use 2 corns + frozen corns, thawed)
3 shallots, finely chopped
1 small red bell pepper, seeded and chopped
black pepper
1 cup half-and-half or cream
2 tablespoons fresh thyme leaves (I use 1 tbsp dried)
1/2 cup chicken stock or dry white wine (I use 1/2 cup water mixed with 1/2 tsp chicken stock powder)
a few dashes of hot sauce or a pinch or two of cayenne pepper (I use 1 tsp coarse chilli powder)
a couple handfuls of chopped fresh flat-leaf parsley
1 cup grated Parmigiano-Reggiano cheese (I use Cheddar cheese)
1/2 cup chopped fresh sweet basil leaves or 1/4 cup chopped fresh tarragon leaves

  1. Heat a large pot of water to boil for the pasta. Salt the water and cook the pasta to al dente.
  2. Meanwhile, heat a large skillet with a drizzle of EVOO over medium to medium-high heat. Add the bacon to the pan and cook for a few minutes to crisp the bacon and render its fat. 
  3. Place a small bowl inverted in a large bowl, steady thee corn cobs on the smaller bowl, and scrape the kernels off the ears. Add three quarters of the kernels and liquids to the bacon. Add the shallots and bell pepper to the corn mixture and season liberally with salt and pepper. Cook until tender, 5 to 6 minutes.
  4. Add the remaining corn to the food processor and puree with the cream. Stir in the thyme and the stock or wine into the corn mixture in the skillet, reduce for a minute, then stir in the corn-cream mixture. Reduce the heat to a simmer. Cook for 3 to 4 minutes, stirring frequently, to thicken. Add the hot sauce or cayenne pepper and adjust the salt and pepper.
  5. Drain the pasta, then toss with the sauce, parsley, and a couple handfuls of cheese, about 1/2 cup. Top with the basil or tarragon and pass the remaining cheese at the table.
#37/100

23 comments:

  1. Delicious and lovely looking spaghetti.
    Deepa

    ReplyDelete
  2. Hi Joyce, this corn pasta looks delicious! I'd be sure to try it sometime. Love the use of herbs which adds so much aroma.

    ReplyDelete
  3. Hi Joyce after a long time in in your blog dear.. it very nice to see so many recipes here.. Spaghetti looks so healthy and delicious..
    Do visit my blog for my come back recipe :-)

    Sunandas Kitchen

    ReplyDelete
  4. Looks lovely... I gonna bookmark n try soon cos my #2 is a corn lover!!

    ReplyDelete
  5. Hi Joyce, I love pasta and this is definitely a good recipe. Wish to try it Out soon!
    Thank you for sharing with LTU ;)

    ReplyDelete
  6. Joyce, this is great and I will be making it. It will be perfect for fresh corn when we get it at the farmer's market this summer! Printing now---thanks for the recipe!

    ReplyDelete
  7. pasta in corn puree is new to me! the pasta looks so creamy n colorful n delicious!!! no. 1 fan of creamy pasta like this will be mr. wt!!

    ReplyDelete
  8. I would never think to put corn in spaghetti. Sounds delicious.

    ReplyDelete
  9. Spaghetti looks fabulous,i can survive for many days with it.

    ReplyDelete
  10. I've smelled some pasta & this is why I'm here for, still have any left? My children will be very exciting if I show them what had Auntie Joyce cooked this time!

    ReplyDelete
  11. Joyce, your spaghetti is so colourful and looks very tasty! I wish I could grab a fork and dig in!

    ReplyDelete
  12. This is making me hungry - so colorful making it more appetising!

    ReplyDelete
  13. Joyce , I LOVE your corn pasta more than mine ! It looks more saucy and more flavorful :D Wish I can try yours right now !

    ReplyDelete
  14. Wow! I would love a plate of that! Looks so delicious! I just steamed my corn and ate with salt and pepper lol! Can't put that as a post huh!

    ReplyDelete
  15. Hi Joyce,
    My tummy is rumbling looking at your yummy summer corn spaghetti:D
    I know my kids will love this. Bookmarked :D
    mui

    ReplyDelete
  16. I just had my lunch, but I am HUNGRY just looking at your spaghetti!

    ReplyDelete
  17. This dish is beautiful. Your recipe is fabulous and thank you so much for sharing with Full Plate Thursday. Have a great weekend and come back soon!
    Miz Helen

    ReplyDelete
  18. summer colours indeed! flavoured with jagung pureed, this is very interesting!

    ReplyDelete
  19. So I know bacon goes with everything, but I think it goes especially well with corn. My son and I would love this dish. My husband would love it, but hate it too since he's trying to eat low carb.

    Thank you for linking this week!

    ReplyDelete
  20. Great dish, Joyce. I love anything like this that I can whip up for a quick mid-week pasta dinner, I'm bookmarking this one for next summer when corn comes around again.

    ReplyDelete
  21. This looks absolutely wonderful! What a great, simple recipe.
    Modular Kitchen Collection

    ReplyDelete

LinkWithin

Related Posts with Thumbnails