Home ยป The Great Debate: Summer Sweet Corn Fettucine

The Great Debate: Summer Sweet Corn Fettucine

Dear readers, I need your help.

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*).

Anyways. Here’s my request.

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.



Summer Sweet Corn Fettucine originally from Rachel Ray’s 30 Minute Meals, adapted from Cassie Craves and Evil Chef Mom, and Taste of Home Cooking

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! 😉



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!

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  1. August 15, 2011 / 7:14 am

    I think it sounds like it’d be fabulous! Maybe the sweet corn in the fettucini would throw me off a little at first, but it sounds like a nice twist to turn it into a summer dish…

  2. August 15, 2011 / 7:35 am

    Interesting to hear he doesn’t like it. Seems like it’d be comparable to a naturally sweet version of alfredo, which sounds great to me! Maybe I’ll give it a try, sans bacon.

  3. August 15, 2011 / 7:37 am

    Seriously?!?! Anything with summer corn and cremini mushrooms HAS to be good! I bet if you just add a bit more salt on it (or sauce) he would love it (at least that would work for Nick!).
    I hate tofu. That’s about it….

  4. August 15, 2011 / 7:46 am

    Yum! I love fresh sweet corn. I will add this to my “to make” list. Thanks ๐Ÿ™‚

  5. August 15, 2011 / 7:56 am

    I made this last week and I adored it. I am totally on your side!

  6. August 15, 2011 / 9:35 am

    I made this last summer and liked a LOT more than my husband. He didn’t hate it, but it wasn’t his favorite. Maybe it’s just a guy thing? I’m with you, I thought it was wonderful. ๐Ÿ™‚

  7. August 15, 2011 / 9:57 am

    Those darn boys! It looks good to me! We’ve gotta use that sweet corn while we can before summer is over ๐Ÿ™‚

  8. August 15, 2011 / 11:35 am

    I think this sounds fabulous. I dont have to taste it to know that you’re right. ๐Ÿ™‚

  9. August 15, 2011 / 12:52 pm

    This sounds really killer, Nicole! It almost reminds me of a corn chowder (which I love!) but in pasta form. I’ve been eating tons of corn right now too…it’s just so good! I will help with the debate — I’ll make it later in the week when we go to my mom’s house for dinner so I can get more feedback!

  10. August 15, 2011 / 2:11 pm

    I think it looks and sounds delicious! There are alot of recipes that I like and my husband could care less about. I just make those dishes when he is not around! ๐Ÿ™‚

  11. August 15, 2011 / 10:04 pm

    Take out the mushrooms and I think I would be on your side about this one.

  12. August 15, 2011 / 11:44 pm

    Wow our recipes really are super crazy similar! How could he NOT have loved this?!?!?

  13. August 17, 2011 / 6:33 pm

    I just made this tonight. At first I was pretty indifferent and felt it was lacking in flavor…it was so light. By the end of my pasta bowl I think the juices had started soaking into the pasta and I pretty much fell in love. I wanted to lick the bowl clean. Next time, I’ll add half of a diced red bell pepper. Yum yum yum! Excited for the 3 leftover servings which I”ll be eating for lunch :).

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