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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.