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 :

See Ya In The Gumbo hosted by Ms. enPlace
Full Plate Thursday hosted by Miz. Helen's Country Cottage

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