Ingredients:
12 ounces fettuccine
1 (30 ounce) cans cream-style corn
1 1/3 cups skim milk
1 teaspoon canola oil or 1 teaspoon olive oil
1/2 teaspoon cumin seeds
6 ounces onions, chopped
1/2 lb red bell peppers, sliced
10 ounces frozen corn, thawed and drained
4 ounces jalapeno jack cheese, shredded
1/4 cup fresh cilantro
yellow cherry tomatoes or cherry tomatoes
limes
salt
Directions:
Cook fettuccine until just tender, 8-10 minutes.
Drain and keep warm.
Meanwhile, puree cream-style corn and milk in blender or food processor. Set aside.
Heat oil in a large skillet over medium-high heat.
Add cumin, onion, and bell pepper.
Stir often until onion is soft (5 minutes).
Add water 1 tablespoon at a time if the pan is dry.
Stir in corn/milk, 10 ounces of corn, and cheese over medium heat until cheese melts.
Pour sauce over pasta; add cilantro; mix gently.
Garnish with cherry tomatoes. Season to taste with lime and salt.
Servings: 4-6
Time preparation: 15 min.
Time total: 45 min.