1. Cook fettuccine until just tender, 8-10 minutes. 2. Drain and keep warm. 3. Meanwhile, purée cream-style corn and milk in blender or food processor. Set aside. 4. Heat oil in a large skillet over medium-high heat. 5. Add cumin, onion, and bell pepper. 6. Stir often until onion is soft (5 minutes). 7. Add water 1 tablespoon at a time if the pan is dry. 8. Stir in corn/milk, 10 ounces of corn, and cheese over medium heat until cheese melts. 9. Pour sauce over pasta; add cilantro; mix gently. 10. Garnish with cherry tomatoes. Season to taste with lime and salt. ---------------------------------------------------------------------------
Nutrition
Ingredients
