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?
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.
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.
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.
Summer Grilled Mexican Street Corn Fettuccine
Servings: 6 Servings
Calories Per Serving: 717 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- 1 pound fettuccine pasta
- 3 ears corn husks removed
- 1 tablespoon olive oil
- 4 tablespoons butter softened
- 1/2 lime juiced, plus extra for garnish
- 1 tablespoon cilantro may sub parsley
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chipotle chile powder or chile powder
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
- 1 red pepper seeded and sliced into strips
- 1/2 onion finely chopped
- 1 jalapeño seeded and chopped
- 1 cup milk I used 2%
- 1/2 cup heavy cream
- 1/3 cup parmesan cheese grated
- 1/2 cup sharp white cheddar cheese finely shredded
- 2 tablespoon cilantro may sub parsley
- 1/2 cup fresh basil chopped or julienned
- 6 sliced bacon fired and crumbled (optional)
- 1/2 cup cotija cheese crumbled
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- Preheat the grill on the highest setting. Remove the husk from each ear of corn. Brush the corn with olive oil and season with salt and pepper. Wrap the corn in one layer of aluminum foil. Grill for about 5 minutes each “side” – rotating corn 4-5 times during grilling. While grilling corn, combine softened butter with the lime juice, cilantro, smoked paprika, chipotle chile powder, peper and salt.
- Once corn is finished brush with just enough of the butter to coat all around the corn, I used about 2 tablespoons. Reseve the remaining butter. Allow the corn to cool and then, slice corn off the cob using a sharp knife. Set aside.
- Bring a large pot of water to boil over medium heat. Salt the water, add the pasta and cook to al dente. Reserve a cup or so of the pasta water.
- Meanwhile, heat a large skillet over medium to medium-high heat and add the remaining butter. Add the onion, red pepper and jalapeño. Cook until the vegetables are tender, 5 to 6 minutes.
- Pour the milk and cream into the vegetables, and simmer over low heat for 4 to 5 minutes, stirring frequently, to thicken. Remove from the heat and add the parmesan and cheddar cheese, if needed return to low heat to melt the cheese completely. Stir until smooth and melted and then add cilantro or parsley.
- Drain the pasta (reserve a cup of the pasta water) and add it to the skillet or if your skillet is too small a large serving bowl. Add the grilled corn and if using add the bacon and toss the pasta with the sauce, then add the fresh basil and toss again. If your sauce is too thick add a tablespoon or so of the reserve pasta water. Serve with a drizzle of lime juice and lots of crumbled cotija cheese.