Mealime recipe · lives on in MealPot
Fresh Creamed Corn Fettuccine with Lettuce, Cucumber & Tomato Salad
- 30 min
- 2–6 servings
- 684 kcal / serving
Creamy corn coats al dente fettuccine while a crisp lettuce, cucumber, and tomato salad provides crunch. This weeknight-friendly dish comes together in about 30 minutes for a balanced meal.
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Ingredients
- 4 fl ozchicken or vegetable broth
- 2 earscorn
- ¼ (8 oz) blockcream cheese
- ½English cucumber
- 5 ozfettuccine pasta
- 2 clovesgarlic
- ½ pintgrape tomatoes
- 1 ozParmesan cheese
- ½ mediumred onion
- ½ (5 oz) pkgspring mix (mixed greens)
- English cucumbers
- red onions
From the pantry: black pepper, extra virgin olive oil, Italian seasoning, salt, white wine vinegar
Cookware
chef's knife · colander · cutting board · garlic press (optional) · grater · measuring cups · measuring spoons · medium saucepan · mixing bowls · nonstick skillet · stirring spoon · tongs · whisk or fork
Directions
- 1. Boil salted water and cook the fettuccine until al dente, reserving 1/2 cup of the cooking water before draining.
- 2. While the pasta cooks, rinse all produce. Cut the corn kernels off the cobs and place in a medium bowl.
- 3. Peel and mince the garlic and dice half of the onion; add these to the corn bowl.
- 4. Heat a skillet over medium and swirl in oil. Add the corn with garlic, onion, broth, and a pinch of salt; cook, stirring occasionally, until the corn softens, about 8–10 minutes.
- 5. In the reserved bowl, whisk together olive oil, white wine vinegar, and Italian seasoning with a pinch of salt and pepper to make the dressing.
- 6. Thinly slice the remaining onion and cut the cucumber into thin half-moons; chop the grape tomatoes and add to the dressing bowl with the onion and cucumber.
- 7. Cut the cream cheese into small pieces and grate the Parmesan.
- 8. When the corn is ready, stir in the cream cheese and Parmesan; simmer, stirring frequently, until the cheese melts and the sauce thickens slightly, 2–3 minutes.
- 9. Add the cooked pasta to the skillet and toss to coat, adding reserved pasta water a little at a time if needed to loosen the sauce; fold in the mixed greens and remove from heat.
- 10. Toss the salad vegetables with the dressing to combine, then plate the pasta and salad together.
- 11. Serve and enjoy.
Two tips
- Prep ahead: chop onions, garlic, cucumber, and corn kernels the day before and refrigerate.
- Serving idea: keep the salad components separate and spoon some onto the plate with the pasta for extra crunch.
Nutrition per serving
- Calories
- 684 kcal
- Protein
- 23 g
- Carbs
- 85 g
- Fat
- 30 g
- Fiber
- 7 g
- Sodium
- 147 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.