Recipe For Rachel Ray’s Corn Fettuccine


The danger of watching the Food Network is I find myself compelled to try some of the dishes featured. This dinner a la Rachel Ray was Amazing. Phenomenal. Delicious. Yup, all those and more. It was easy to throw together, too.

I may have cheated by using spaghetti because that’s what was in the house. I wanted the dish, but didn’t want to shop….I didn’t miss the wider noodles. If you are a purist, feel free to use fettuccine 😉

1. Info for Rachel Ray’s Corn Fettuccine

  • Cook Time: unavailable
  • Total Time: unavailable
  • Servings: unavailable
  • Calories: unavailable

2. Ingredients for Rachel Ray’s Corn Fettuccine

  • 1 pound fettuccine (or spaghetti, if that’s what you have)
  • 2 cups ham, chopped
  • 3 Tbsp olive oil
  • 8 ears corn on the cob, shucked (or 4 cups frozen)
  • 1 red bell pepper, seeded and chopped
  • 2 cloves garlic, finely minced
  • salt and black pepper to taste
  • 2 cups cream or evaporated milk or half and half
  • 2 tsp dried thyme

3. Directions:

  1. Boil the fettuccine according to package directions.
  2. Meanwhile, in a large skillet, brown the ham.
  3. Add 3 Tbsp olive oil.
  4. Add the onion, ¾ of the shucked corn, garlic and pepper to the pan.
  5. Cook until vegetables are tender, about 5-6 minutes.
  6. Add the remaining corn and cream to a food processor and puree until smooth.
  7. Pour the stock or wine into the skillet and simmer to reduce.
  8. Add the creamed corn mixture and thyme.
  9. Cook 3-4 minutes, stirring frequently.
  10. Toss with fettuccine and cheese.
  11. Serve warm.

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