Charred Corn and Asparagus Fettuccine with Buttermilk Cream Sauce

June 18, 2018

Creamy and light buttermilk cream sauce is the perfect coating for this charred corn and asparagus fettuccine. Charred corn and asparagus fettuccine comes together in no time at all. It is a great way to enjoy summer produce at it’s best!

Charred Corn & Asparagus Fettuccine with Cream Sauce | Sarcastic Cooking

 

Ah yes, another recipe with the word “charred” in the title. Great way to plan, Stef…my apologies.

I swear these summer days are all blending one into the next! When the kids sleep in longer and Mike doesn’t have to be up and out for school the next day, it confuses my sleepy Mom brain.

It honestly doesn’t take much.

We are only a month (ish) in to summer vacation and I feel like it is already half over. Anybody else feeling the same way?

Next thing you know we will be on our upcoming vacations and Mike will be talking about the first day of school and then the first football game and then BOOM. It will be Halloween.

Charred Corn and Asparagus fettuccine with buttermilk cream sauce - sarcastic cooking

That might be a bit dramatic. But you get the gist.

Ever since I finished testing out all the book recipes, I haven’t felt like cooking much. I went from cooking five nights a week during the school year to maaaaybe twice. Our bank account is not liking that too much.

The two recipes I have planned for the blog this week just happened to be the last two things I cooked from scratch. They were spur of the moment and based upon what I had in my fridge at the time. They worked so well that I made them a few more times and then decided to share them with you.

So here it is, just in case you were feeling dinner uninspired like me yet had a fridge full of summer produce.

Creamy Charred Corn and Asparagus Pasta | Sarcastic Cooking

The buttermilk cream sauce is so easy. It comes together with some good parmesan cheese, butter and a little bit of lemon juice. I think the charred corn and asparagus fettuccine would get lost if you put a thick sauce all over it.

Asparagus and corn are lookin’ mighty fine these days so I highly recommend you grab some from your local store or farmers market and get on this pasta train quick!

 

Charred Corn and Asparagus Fettuccine with Buttermilk Cream Sauce

Charred summer corn and fresh asparagus mixed together with fettuccine and a light, lemony buttermilk cream sauce.

Course Entree/ Pasta
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 4 people
Author Stefanie

Ingredients

  • 2 ears of corn
  • 1 lb fresh asparagus trimmed and chopped
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1/2 yellow onion diced
  • 2 garlic cloves thinly sliced
  • 1/4 tsp crushed red pepper flakes
  • 3 fresh mint leaves
  • 1/2 juice of 1/2 lemon
  • 12 oz fettuccine noodles
  • 1/4 cup reserved pasta cooking liquid
  • 3/4 cup buttermilk
  • 1/2 cup freshly grated parmesan cheese
  • salt
  • freshly cracked black pepper

Instructions

  1. Hold ears of corn over an open flame on the burner of your stove turning every now and again until charred. Or place ears of corn under a high broiler for about 10 minutes, turning until all sides are charred. Stand the corn up on one end and use a sharp knife to remove the kernels.

  2. Bring a large pot of salted water to a boil. Add fettuccine and cook according to the packaging instructions.

  3. While the pasta boils, add the butter and olive oil to a large skillet. Melt over medium heat.

  4. Add the onion, garlic, mint leaves, and crushed red pepper flakes to the oil. 

  5. Once the onion becomes translucent, remove the mint leaves. Add the corn and asparagus. Cook for about 5 minutes. Season with salt and pepper.

  6. Once the pasta is cooked transfer it right into the pan with the corn and asparagus. Add in the lemon juice, reserved cooking liquid, buttermilk, and cheese. Toss to combine.

  7. Turn the burner off and continue to toss noodles with tongs until everything is evenly coated. Add more salt and pepper to taste.

  8. Top with more cheese and a sprinkle of optional fresh basil for garnish.

Summer Charred Corn and Asparagus Creamy Pasta | Sarcastic Cooking

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