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Fiesta Corn and Pasta Symphony

Experience a festive merge of flavors in this recipe that combines the creaminess of pasta, the sweet crunch of corn, a hint of smokiness from bacon, and the refreshing zest of limes. Cherry tomatoes and black beans are added to give it a rainbow of colors, making it not only delicious but visually ...
35 min
TOTAL TIME
876
CALORIES
$1.95
PER SERVING
Fiesta Corn and Pasta Symphony
Directions
PASTA
15 min
PREP TIME
20 min
COOK TIME
35 min
TOTAL TIME
1
In a large pot, bring water and 2 teaspoons of salt to a rolling boil. Add the fettuccine and cook according to the pasta packaging's instructions until al dente. Once cooked, reserve 1 cup of the pasta water and then drain the remaining water, set the pasta aside.
BACON
2
Lay the slices of smoked bacon flat in a large pan and cook them at 375°F until they turn crispy. Once cooked, remove from pan, allow it to cool, then crumble the bacon. Keep about 2 tablespoons of the bacon oil in the pan.
VEGETABLES, BEANS AND SPICES
3
With the same pan turned up to 400°F, add the thawed corn to roast it until some of the kernels become golden - takes about 5 minutes. Following this, add the chopped green onions, chili powder, ground black pepper, and a teaspoon of sea salt. Stir and let these cook for about 2 minutes. Add in the black beans and cherry tomatoes and leave this to simmer until tomatoes have slightly softened.
SAUCE
4
Combine the sour cream and mayonnaise, and stir into the corn mix until it gets a creamy texture. Gradually introduce this sauce combination to the pot of drained pasta.
FINAL TOUCHES
5
Complete the mixture with your final touches: Fold in the chopped cilantro, crumbled queso fresco cheese, and freshly squeezed lime juice until evenly spread throughout. Season the dish as desired. If it appears too thick, add some of your reserved pasta water in small increments to find your preferred consistency.
Health Info
Macros
108g
CARBS
37g
FAT
32g
PROTEIN
Contains these allergens
MILK
EGGS
WHEAT
SOYBEANS
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