Southwestern Style Fettuccine

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.

• Ready In: 45 mins
• Serves: 4-6

Ingredients

• 12  ounces fettuccine
• 1 (30 ounce) can  cream-style corn
• 1 1⁄3 cups skim milk
• 1  teaspoon canola oil or 1  teaspoon olive oil
• 1⁄2 teaspoon cumin seed
• 6  ounces onions, chopped
• 1⁄2 lb red bell pepper, sliced
• 10  ounces frozen corn, thawed and drained
• 4  ounces jalapeno jack cheese, shredded
• 1⁄4 cup fresh cilantro
•  yellow cherry tomatoes or  cherry tomatoes
•  lime
•  salt

Directions

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.