Southwestern Style Fettuccine

Total Time
Prep 15 mins
Cook 30 mins

Found this recipe in a magazine years ago. It's a nice twist on fettuccine alfredo -- using creamed corn as the base for the "alfredo sauce." RitaL suggested adding jalapeño peppers. I think this is a great idea. I'll be making this recipe next week (May, 06) and will try it with serrano or jalapeño chiles.

Ingredients Nutrition


  1. Cook fettuccine until just tender, 8-10 minutes.
  2. Drain and keep warm.
  3. Meanwhile, purée cream-style corn and milk in blender or food processor. Set aside.
  4. Heat oil in a large skillet over medium-high heat.
  5. Add cumin, onion, and bell pepper.
  6. Stir often until onion is soft (5 minutes).
  7. Add water 1 tablespoon at a time if the pan is dry.
  8. Stir in corn/milk, 10 ounces of corn, and cheese over medium heat until cheese melts.
  9. Pour sauce over pasta; add cilantro; mix gently.
  10. Garnish with cherry tomatoes. Season to taste with lime and salt.
Most Helpful

Very nice, different! I think I'd omit the cumin seed in future, pleasant, but I wasn't wild about it, personal taste. Loved the red pepper and coriander, though! I used ordinary cheddar, I think my husband would really enjoy it with the added jalapenos, but the children don't care for them. I loved the corn sauce, and fried bacon and added it everyone elses, very much enjoyed. Thank you Kathy, for a different pasta supper!

Karen Elizabeth October 30, 2008

This was OK. You've got to really like creamed corn to like it! I used ordinary cheddar cheese and a tin of jalapenos because we don't get the kind of cheese the recipe called for in Australia. Otherwise I followed the recipe. It doesn't have much flavour, other than tasting like creamed corn, but it's not offensive by any means.

Jo C May 30, 2006

Different and wonderful pasta! Corn-based sauce is creamy and mild with much less fat than traditional cream sauces. Quite attractive, too. Garlic would be a nice addition but we enjoyed it very much as is. Don't skip the tomato garnish. Thanks, Kathy, for a lovely dinner!

LonghornMama May 12, 2006