I’ve been making a real effort to get to the gym every weekday for about a month now. I’ve enjoyed some workout classes like “Body Pump” and “Core” which is working those trouble spots. I really am enjoying getting more fit and healthy, but my favorite thing about the Oviedo YMCA is the farmer’s market that comes every Wednesday!! I’ve been buying most of my produce here on Wednesdays, and the corn on the cob I bought last week is the inspiration for this recipe!

I started by looking up the recipe for Fettuccine Alfredo in my Betty Crocker’s Cookbook that I got as a wedding present. I adapted it and added to it and this turned out great! Please try this yummy recipe!

Ingredients:
8 oz Fettuccine
1 package chicken sausages (I used pineapple bacon flavored, but almost any flavor will work)
3 large ears of corn (or 4 small), kernels cut off the cob
1 medium onion, chopped
2 cloves garlic, minced
1 Tbsp olive oil
1/2 stick of butter
1/2 cup heavy cream
1/4 cup fresh parsley, chopped
1/2 tsp Turmeric
1/2 cup freshly grated Parmesan cheese
Salt and Pepper

Directions:
1. Boil a big pot of water and add salt before cooking your fettuccine according to the package directions.
2. Cut the chicken sausages into coins and cook in a medium-sized skillet until browned on both sides and cooked through (stirring occasionally).
3. Meanwhile, heat the oil in a large skillet over medium heat, then add the onion for 4 or 5 minutes. When the onion has softened, add the garlic and cook for 30 seconds (until you can smell the garlic). Add the corn kernels, salt, pepper, and Turmeric and cook for 5 minutes more, stirring occasionally. The Turmeric will add a nice yellow color and has great health benefits! It doesn’t change the flavor much, so if you don’t have Turmeric you can leave it out.
4. When the corn / onion mixture is done, add 1/2 a stick of butter and stir until melted. Then add 1/2 a cup of heavy cream and warm through (about 2 minutes, stirring constantly). Next, stir in the cooked sausage coins. Finish off with 1/2 cup freshly grated Parmesan cheese and 1/4 cup fresh parsley and stir until well combined.
5. Add the cooked fettuccine to the corn sauce and stir. Enjoy!