Ingredients
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12 ounces fettuccine
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1 (30 ounce) can cream-style corn
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1 1/3 cups skim milk
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1 teaspoon canola oil or 1 teaspoon olive oil
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1/2 teaspoon cumin seed
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1/2 lb red bell pepper, sliced
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10 ounces frozen corn, thawed and drained
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4 ounces jalapeno jack cheese, shredded
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1/4 cup fresh cilantro
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yellow cherry tomatoes or cherry tomatoes
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lime
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salt
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6 ounces onions, chopped
Instructions
- Cook fettuccine until just tender, 8-10 minutes.
- Drain and keep warm.
- Meanwhile, purée cream-style corn and milk in blender or food processor. Set aside.
- Heat oil in a large skillet over medium-high heat.
- Add cumin, onion, and bell pepper.
- Stir often until onion is soft (5 minutes).
- Add water 1 tablespoon at a time if the pan is dry.
- Stir in corn/milk, 10 ounces of corn, and cheese over medium heat until cheese melts.
- Pour sauce over pasta; add cilantro; mix gently.
- Garnish with cherry tomatoes. Season to taste with lime and salt.