I am going to do my best to remain objective here. Mr. Prevention did not like this dish….and I L-O-V-E-D it.
I almost hate to put those words out there, because it is very clear to me that my husband has quite the fan base. And you all trust his opinion of food very much so…even more so than mine (it’s okay…really…*sniffle*).
If you make this recipe (which you should, if even just to help settle this debate), I want to know your HONEST opinion. Leave feedback here as a comment below, email me, leave a post on the wall of my Facebook page…doesn’t matter.
The summer sweet corn is at its PEAK – now is the time! This is summer comfort food that comes together in a snap – and healthy, too! I ate this dish for 5 days STRAIGHT, I loved it so much…and it reheats like a dream.
1 lb whole wheat fettuccine
6 slices nitrate-free bacon, chopped
6 ears corn on the cob, shucked
1 onion, finely chopped
12 oz cremini mushrooms, sliced
ground black pepper and salt, to taste
1/2 cup half-and-half
1/2 cup fat-free half-and-half
1/2 cup low-sodium chicken stock
1 Tbsp fresh thyme leaves, chopped
2 oz grated Parmesan cheese
1/4 cup sweet basil leaves, cut in a chiffonade
Cook pasta according to package directions. Drain and set aside.
Meanwhile, heat a large skillet over medium-high heat. Add the bacon and cook for a few minutes until rendered and crisp.
Cut the kernels off the ears. Add three-quarters of the scraped corn and any corn liquid to the pan with the bacon. Add the onions and mushrooms and 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 or blender and puree until smooth. Pour the stock 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 and season with salt and pepper to taste.
Add the pasta to the sauce just before serving and toss with Parmesan cheese. Top with basil and serve. Yield: 8 servings (~1 cup pasta with 1 cup corn mixture).
Nutrition Information (per serving): 416 calories; 10.4 g. fat; 24 mg. cholesterol; 280 mg. sodium; 69.5 g. carbohydrate; 6.6 g. fiber; 16.3 g. protein
Result: Summer comfort food and my favorite meal in awhile! As stated above, however, Mr. Prevention was not so much a fan (thought he would like me to note that he did finish his entire plate). If you try this, please, please, please send your feedback my way! Thanks in advance and…enjoy! 😉[/print_this]
Thank you in advance for your assistance in settling this debate! I am blessed to have a mate who (for the most part) enjoys the same foods and tastes as my own. So understandably, it comes as a surprise that we differ so greatly on our opinions of this recipe.
Question: What’s one food/dish you just don’t care for at all, whatsoever?
Have a great week!