Summer Grilled Mexican Street Corn Fettuccine

Summer, summer, summer…..

Let’s talk a little bit about summer.

First of all, how is you summer going?

Are you eating lots and lots of ice cream, watermelon and corn? Are you playing at the beach, pool or both? Riding bikes, soaking up the sun, drinking fruity drinks? Oh, or consuming your weight in coconut and smoothies?

Are you sweating buckets and hating it or sweating buckets and loving it?

Me?

I am definitely consuming my weight in fruit and probably corn too, but the ice cream, not so much. I stupidly left the ice cream machine at home in Colorado and trust me I am really kicking myself about that decisions.

Originally I planned on trekking the ice cream machine all the way to Oregon for the summer. I even loaded it into the car. But then my wacko brain and it’s wacko/borderline crazy thoughts, got in the way. I was worried I’d never use the thing the whole time I was here and that it would just take up space in our little condo, but of course all I want to do is make ice cream.

Figures right?

Oh and I am not really sweating buckets.

Sure a week ago yesterday I was, but ever since then it has cooled way off around here. Thursday was freezing, 40 some degrees and foggy pretty much the whole day. Thankfully that was the coolest and foggiest day yet and I am hoping it stays that way. The weekend was gorgeous, a little cold for my liking, but when you were in the sun it was hot.

Obviously, I can’t get enough of summer foods. I have gone way overboard on the grilling, corn, fruit salsas, avocados and corn.

But really, I just can’t get enough of summer in general. I think because when I was younger and still in school, summer meant everything to me. Total freedom.

No school, no homework, no problems.

That is like my favorite line up there, I could have lived by that line growing up. I know I have said it before, but school and I have never really been good friends.

I still get that same excitement about summer now as I did then. I think it will always be ingrained into me.

Although, I pretty much get excited about every season. Before you know it, I will talking your head off about fall and telling you it is probably my favorite season. It kind of is…

I think, I don’t know. I can’t choose. I am just happy, I love them all……

Until of course I get sick of them and want to move onto a new set of foods, holidays and clothes.

So I made some pasta that just screamed summer so much so that I had to put it in the recipe’s name.

Corn, peppers, basil – easy, and no oven. Summer.

Oh and some bacon, but only if you are into it.

For some reason I remember eating a lot of fettuccine during the summer months. I think my dad probably made it because it was quick, easy and good. Plus, we loved every bite of it. My mom and I always thought of it as a Friday night meal, but in the summer anything goes. I mean for me at least, every night was Friday night.

Ugh.

Why must we get older and gain responsibilities?

I made this because I really wanted to put corn together with pasta and I wanted to use basil, but then I wanted a Mexican flare and lots of cotija cheese. So I just put it all together – and it worked. Like really, really, well.

It is definitely not your traditional fettuccine, but if you have been reading my blog for any length of time, you know I like to throw a few curve balls at you guys every now and then.

This pasta is so good you guys. I know I say this like everyday, but I mean come on. Think of you favorite Mexican street corn mixed into cheesy pasta and topped with cotija cheese. It’s creamy and cheesy, a little smoky and every bite is just so good. Mexican pasta at its best.

This makes Monday better.

Promise.