finding time for cooking

for the time-starved or curious culinary adventurer

  • Recipes By Type
    • Appetizers, Dips, & Snacks
    • Bread Recipes
    • Breakfast Goodies
    • Desserts
    • Main Dishes
    • Side Dishes & Veggies
    • Sauces, Spices, & Other Basics
    • Snacks
    • Full Recipe Index
  • Drinks: Cocktails & More
    • Best Cocktail Gifts: For the At-Home Bartender or Mixologist
  • Whatcha Need??
    • Foods I’m Obsessed With
    • 30 Minutes or Less…for the Time-Challenged Cook
    • What Bread To Make (Based on Your Time)
    • Gluten-Free Recipes
    • Pasta Recipes
    • Super Healthy
    • Cooking for One
    • Soup
    • Unleavened Bread Recipes
  • About Me & More
    • Get In Touch!
    • How-Tos
    • Kitchen Tools I’m Obsessed With
    • Food and Travel—Two of My Favorite Things
    • Bunion Surgery Recovery Tips
    • Tips for Liver Detox / Gut Health Protocol

Creamy Charred Corn & Leek Fettuccine

October 2, 2013

Garrison Keillor (he of Prairie Home Companion notoriety) famously said, “Sex is good, but not as good as fresh, sweet corn”. Corn is one of those hallmarks of summer for me. I grew up in the middle of nowhere in Kansas, and my grandma always had a giant garden—well, somewhere between garden and legit field—just for corn.

All the aunts and cousins would get together for a few days and pick corn, shuck it, blanch it, and cut it off the cob for preserving. But we’d always save the best ears for eating right away, rolled in butter and lightly salted. That sweet, juicy pop of kernels is synonymous with summer for me.

Creamy Charred Corn & Leek Fettuccine | A delicious vegetarian pasta recipe, perfect during the summer when fresh corn is everywhere. What to do with fresh corn, this is a super easy dinner recipe you'll love, including for Meatless Monday. #pasta #leeks #corn #vegetarian #meatlessmonday

With my surgery happening in the middle of the summer (and all the preparation that came before it), I feel like I’ve kind of missed out on summer, particularly the glut of zucchini, tomatoes, and corn that usually accompany the hot months.

Right before I left for Colorado a couple weeks ago, I realized that the entire summer has passed by and I hadn’t made a single dish with fresh sweet corn. Which is totally unacceptable. So this creamy corn & leek fettuccine is like the last hurrah of summer!

creamy charred corn & leek fettuccine corn kernels2

This is actually an adaptation of two different pasta recipes I’d pinned, this one from A Cozy Kitchen, and this one from Pinch of Yum. Each featured charred sweet corn as the primary ingredient, but one focused more on fresh fennel, tarragon, and clams (which I don’t eat), while the other recipe had chipotle and cilantro (which are definitely not my style) but a sauce process I liked.

This recipe has some elements of each, but I made several changes as well…hence creamy charred corn & leek fettucine.  A perfect comforting dish that will help us slide into fall.

Creamy Charred Corn & Leek Fettuccine close

To put my own spin on it, I added leeks as the flavor base for the sauce.  I actually wanted to use shallots opposite the corn, but the store was out so I let the leek pinch-hit. They have a great, subtle flavor when sautéed and then partially pureed.

I didn’t have fresh tarragon, but used dried instead. I added the charred corn to the sauce (and would recommend lightly pureeing) as well as just tossing the whole, charred corn kernels with the pasta.

creamy charred corn & leek fettuccine corn raw

creamy charred corn & leek fettuccine leek garlic

You might also like:  Pasta with Fresh Sweet Corn Pesto

First, bring a large pot of water to boil. Shuck the corn and remove the hard ends, then place the ears in the boiling water. You only need to let them cook for a few minutes, then take them out of the water and set them aside to cool. Don’t dump the water—you’ll need it for the pasta!

corn cooking

Mince up the leeks and garlic so they’re ready when you need them.

Once the corn has cooled enough that you can handle it, slice the corn off the ears.

Place the kernels in a large non-stick skillet over medium-high heat with no oil or butter. Let the corn sit without stirring until the bottom gets dark and roast-y.

Stir (or kind of lightly flip them over) and repeat, until you have a nice, charred pan of corn. It took a lot longer than I thought it would, so definitely start this part as soon as you can. When it’s sufficiently charred, take off the heat.

Bring the pot of corn water back to a boil and cook the pasta according to package direction. Before you drain it, reserve about 3/4 cup of the corn/pasta water before draining.

Now while the pasta’s cooking and corn’s charring, you’ll make the sauce. Melt the butter in a saucepan or skillet over medium-low heat. Add the minced leeks and saute for about 2 minutes, until they begin to soften. Then add the garlic and sauté for another 1-2 minutes.

leeks & butter

You might also like:  Creamy Sweet Corn & Chicken Sausage Pasta

Add the flour and stir for a minute. Whisk in the milk, half and half, salt, and reserved corn/pasta water until the sauce is smooth.

Continue to stir as it thickens, adding the tarragon and greek yogurt as well.

creamy charred corn & leek fettuccine cream tarragon

a creamy leek sauce

Look at that beautiful charred corn! I would have gotten it even more roasted if I’d had time.

creamy charred corn & leek fettuccine corn charred

charred corn

Throw about 2/3 of the charred corn into the sauce. If I had it to do over again, I would have (carefully—it’s hot!) taken an immersion blender to it to break up the corn and leeks a little. But if you don’t it will still be great.

creamy charred corn & leek fettuccine sauce corn

creamy corn and leek sauce

Toss the pasta, sauce, and the rest of the charred corn together in a large bowl. Serve right away.

creamy charred corn & leek fettuccine assembledcloseup

This was just bursting with summery goodness! The sauce was hearty but still light, and every bite of corn was like a sweet surprise.

Creamy Charred Corn & Leek Fettuccine finished

Creamy Charred Corn & Leek Fettuccine | finding time for cooking

I may have totally gorged on this…it would still be good using frozen corn, but nothing beats fresh sweet corn during peak season.

Other delightful vegetarian pastas you’ll love:

  • Giovanna’s Pasta con Pesto
  • Cavatappi with Goat Cheese, Tomatoes, Kale, & Grilled Zucchini
  • Butternut Squash, Leek, & Parmesan Pasta
  • Pasta with Tomato, Spinach, & Feta
  • Ottolenghi’s Easy Yogurt & Pea Pasta with Feta, Basil, & Chile Pine Nuts

Creamy Charred Corn & Leek Fettuccine

  • 4-6 ears of fresh sweet corn
  • 1 pound of fettuccine noodles
  • 3 tablespoons of salted butter
  • 1 tablespoon of olive oil
  • 1 leek (white & pale green parts)
  • 1 teaspoon of garlic (2-3 cloves)
  • 1/4 cup of flour
  • 1 cup of milk (I used skim)
  • 1/2 cup of half and half
  • 1/2 teaspoon of salt
  • 1 teaspoon of tarragon
  • 3/4 cup of the corn/pasta water
  • 1/2 cup of Greek yogurt – I used Chobani plain 0%
  1. Bring a large pot of water to boil. Shuck the corn and remove the hard ends, then place the ears in the boiling water. Let them cook for a few minutes, then take them out of the water and set them aside to cool.
  2. Once the corn has cooled enough to handle, slice the corn off the ears. Place the kernels in a large non-stick skillet over medium-high heat with no oil or butter. Let the corn sit without stirring, until the bottom gets dark and roasty. Stir and repeat, until you have a nice pan of charred corn. Note, it took much longer for the corn to char then the recipes I consulted said, so get this started sooner rather than later. When finished, remove from the heat.
  3. Bring the pot of water back to a boil and cook the pasta according to package direction. Reserve about 3/4 cup of the pasta water before draining.
  4. While the pasta’s cooking and corn’s charring, you’ll make the sauce. Melt the butter in a saucepan or skillet over medium-low heat. Add the leeks and saute until they begin to soften, about 2 minutes, then add the garlic and saute for another 1-2 minutes. Add the flour and stir for 1 minute. Whisk in the milk, half and half, salt, and corn/pasta water until the sauce is smooth. Continue to stir as it thickens, adding the tarragon and greek yogurt as well.
  5. When the corn is charred, throw about 2/3 of it into the sauce. If I had it to do over again, I would have (carefully!) taken an immersion blender to it to break up the corn a little, but if you don’t it’s good too.
  6. Toss the sauce, pasta, and remaining charred corn together in one large pot or bowl.

Pin for later!

Creamy Charred Corn & Leek Fettuccine | A delicious vegetarian pasta recipe, perfect during the summer when fresh corn is everywhere. What to do with fresh corn, this is a super easy dinner recipe you'll love, including for Meatless Monday. #pasta #leeks #corn #vegetarian #meatlessmonday

Leave a Comment CATEGORIES // Main Dishes, Pasta Recipes

« Brown Butter Snickerdoodles
Caramelized Onion, Spinach, & Olive Oil Quick Bread »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

About Me

Welcome to my little corner of the internet! I created this blog for people who love cooking & baking but are challenged to find the time and energy to do it. Recipes run the gamut from super healthy to indulgent, but the focus is on using REAL food no matter what.

Follow Along!

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest

Recent IG Adventures!

While I eagerly await warmer weather, I snuck in o While I eagerly await warmer weather, I snuck in one last winter cocktail...here's some Sage Advice! It's a winter-y version of a whiskey sour bringing both cinnamon and sage, and then skirting the line of daiquiri with the substitution of lime juice for the traditional lemon. 

Tap the link in my IG bio & pick this photo to get the recipe! --> @findingtimeforcooking
#cocktailrecipe #bourbon #bourboncocktails #whiskeysour
Forget your run-of-the-mill double chocolate cooki Forget your run-of-the-mill double chocolate cookies 🍫 These TRIPLE dark chocolate cookies (with a hint of whiskey & balance with a sprinkle of flaky sea salt) are rich indulgence without being sickly sweet. They're also soooo easy...no special tools, no dough chilling. Delish cookies in under 30 minutes! 

Tap the link in my IG bio & click on this photo to get the full recipe! --> @findingtimeforcooking 
#chocoholic #chocolatecookies #darkchocolate #cookierecipe
A recipe that gets me to eat broccoli every day?? A recipe that gets me to eat broccoli every day?? SOLD. And it is so fast & easy that it can barely be called a "recipe"...these cumin roasted broccoli bits in the air fryer (though you can use an oven instead) are crazy fast, healthy, & delicious!

Tap the link in my IG bio & pick this photo to see the recipe! --> @findingtimeforcooking 
#airfryer #broccoli #easysidedish #airfryerrecipes
I've been making these healthy 5-ingredient browni I've been making these healthy 5-ingredient brownies on REPEAT for a couple months now. And knowing that they only take a few minutes to make has been a bit dangerous on random Tuesday nights when my sweet tooth strikes! 

Oh, and I forgot to mention that they're naturally gluten- & grain-free, dairy-free, egg-free, vegan, and (optionally) no sweetener added? 

Tap the link in my IG bio & choose this photo to get the recipe! --> @findingtimeforcooking 

#healthydessert #healthybrownies #glutenfreerecipes #vegandessert
This cranberry snack cake is seriously my platonic This cranberry snack cake is seriously my platonic ideal for a cake. I DREAM of this cake. A soft, moist, dense buttery vanilla cake batter is studded with tart fresh cranberries, with a tiny crunch of raw sugar on top. A perfect dessert or snack for pretty much any occasion...including with a cup of tea on a random Tuesday afternoon...

Tap the link in my IG bio & choose this photo to get the recipe! 
--> @findingtimeforcooking 
#cranberrycake #cranberries #cranberryrecipe #bestdessert
These super easy marinated white beans are packed These super easy marinated white beans are packed with flavor & only take a few minutes to make! Even better?? They're best when made ahead of time (in 5 minutes!) and left for a day or two in the fridge for the flavors to really meld & intensify. 

This has become a go-to plant-based recipe, but I often throw some grilled salmon or chicken on top for a full meal. 

Tap the link in my IG bio & choose this pic to get the recipe!
#veganrecipes #vegetarianrecipes #whitebeans #plantbasedrecipes
A lot of people don't realize how easy & cheap it A lot of people don't realize how easy & cheap it is to make your own kombucha at home...you can have an entire gallon for less than the cost of one bottle at the store! 

I can't even keep a bamboo plant alive, yet have managed to keep the same "scoby" starter healthy & active for well over a decade. 

Here are easy step-by-step instructions for making your own kombucha at home, & the tools you'll need to do so! Tap the link in my IG bio (@findingtimeforcooking) & click on this photo to see the whole post.
#homemadekombucha #kombuchabrewing #healthyguthappylife #scoby
I'm not generally a soup person, though I'm trying I'm not generally a soup person, though I'm trying to be more 🍜 But this Turkish corba (a spiced red lentil soup) has always been one of my exceptions.  It's CRAZY easy to make, full of veggies and the protein from the lentils, and just feels like a warm hug in a bowl!  A great vegetarian dinner idea, perfect on any detox protocol, and just a great cozy recipe for the winter months.

Tap the link in my IG bio & choose this photo to get the recipe!
#corba #redlentils #souprecipe #drcabraldetox
Today, we FANCY. But also lazy. When I first saw a Today, we FANCY. But also lazy. When I first saw a recipe for the "lazy person's kouign amann", I was intrigued...and it definitely lives up to the hype! The texture isn't quite the same as the much more time-consuming and complex authentic French pastry it's hacking, but it's darn close and absolutely delicious. 

To see the recipe, tap the link in my IG bio & click on this photo! --> @findingtimeforcooking 
#kouignamann #frenchpastries #bakingfromscratch #frenchbaking
Load More... Follow on Instagram

Popular Posts

Chicken with White Wine & Lemon

Whole Wheat Dark Chocolate Chip Cookies with Sea Salt

Peanut Butter & Jelly Whiskey Cocktail

Chicken Tikka Masala

Summer Staple: Corn & Black Bean Salsa

Recent Posts

  • Sage Advice: A Winter Bourbon Cocktail
  • Weekday Indulgence: Easy Triple Dark Chocolate Coo…
  • The Best Easy Air Fryer Broccoli Bits (Roasted wit…

Categories

  • Appetizers, Dips, & Snacks
  • Bread Recipes
  • Breakfast Goodies
  • Cooking for One
  • Desserts
  • Drinks: Cocktails & More
  • Eating Out
  • Family Secret Recipes
  • Food-Related Miscellany
  • Foods I'm Obsessed With
  • Gluten-Free Recipes
  • Go-To Recipes
  • How-Tos
  • Kitchen Gear
  • Main Dishes
  • Pasta Recipes
  • Recipe Experimentation
  • Sauces, Spices, & Other Basics
  • Side Dishes & Veggies
  • Snacks
  • Soup
  • Super Healthy
  • Travel and Food
  • Uncategorized

Privacy Policy & Disclosures

Copyright & Terms of Use

Copyright 2023 Finding Time For Cooking

6 shares