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.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Summer Grilled Mexican Street Corn Fettuccine
By halfbakedharvest
Course: Main Course
Cuisine: Italian, Mexican
Keyword: corn, fettuccini, pasta
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.
Ingredients
- 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
Instructions
-
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.
Promise.
I loved this – summer corn, peppers, pasta – and then you said bacon. So I married it.
Haha! Thank you, Sarah!
Oh my! This one looks very delicious!! I wanna eat thissssssssss
Two summers ago, right around this time July-ish, I went to Mexico City on a food photography trip and there was so much corn – it was in abundance like I’d never seen it. So your post title takes me back! Beautiful images, too!
What an awesome trips. Sounds so fun!
Thank you, Averie!
How much pasta?
Opps, sorry! 1 Pound of pasta. I fixed the recipe!
amen sista, why must we get older period?!
I know! Thanks Carrian!
Love this. It’s a total summer dish. And getting older…blEH! dON’T WANT IT!!
Agree!
Thank you, Cathy!
This looks so good! I’m super hungry now. 🙂
Haha! Thank you, Megan! I am still dreaming about your Banoffee Milkshake. I must make that soon!
Of course you want to make ice cream…Murphy’s Law. 😉
This dish has summer written all over it! Love it and can’t wait to try it.
I know!!
Thanks so much, Tina!
Let’s talk about summer indeed. This fettuccine looks so fresh and amazing.
Thank you, Kita!
Are you kiddin’ me? This recipe looks out of this world. Seriously the best summer dish ever! I love corn, but would not have thought to combine it with pasta. Sounds too perfect!
Thank you so much, christine!
I LOVE corn and have never put it in pasta before! This is the perfect summer meal – refreshing and yet comforting at the same time. Hope you had a great 4th!
DROOLING! Totally pinning this for next week – sounds incredible!
Thank you so much, Heather!
This is definitely summer in a bowl! Love all the flavors!
Thank you, Lauren! The flavors are some of my favorites!
Corn is my jam right now. I can’t get enough of it. This look perfect 🙂
Oh no! I see carb loading in my future!
Haha! That is a good thing!
I’m a fool for grilled corn, street food, and pasta. Together? Why not! Love it.
Yes! I could not agree more. Thanks Erin!
Fettucini is one weakness of mine. Your combination looks divine!
Thank you so much, Monica!
Not bringing your ice cream machine – ahh! What torture this summer for you!! But I am with you – I am eating my weight in summer fruits, especially watermelon and mango (my favorites!). And what a creative recipe using corn! I had corn on the cob last weekend is it was so dang good. We bought some to make this week. This dish is gorgeous Tieghan and I love the photos!
Thank you so much, Sally! Oh and trust me, I will find a way to make some ice cream!
Girl, you so GET flavor pairings! This looks out of this world delicious. Where, oh where have you been all my life, luscious fettuccine goodness?!
Thank you!! Trust me though, sometimes I have real flavor flops!! Not good.
Cue the angels singing 😉
Haha! Thank you, Nessa!
I’d eat this fettuccine until I turned into corn. 🙂
Make 2-ingredient ice cream! Just as good. And no machine!
Thank you, Dorothy!
Your ice cream you post today has me convinced I need to make some of my own!
I love everything about this bright and colorful dish!! Can’t wait to try it!
Thank you, Julie!
Lots of sweating and watermelon for me! 🙂 This is the perfect summertime pasta – it looks so light and refreshing!
Thank you, Jennifer!
What are some good side dishes you would recommend that would go well with this?
Any grilled meat like chicken or streak or even just some grilled summer or roasted summer veggies. Also toasted bread and a salad would be delicious! This caprese quinoa salad, these Caprese Quinoa Stuffed Mushrooms, this Crispy Kale Salad with Coucous, Grilled Chicken and Pomegranates or this BBQ Grilled Corn, Jalapeño and Peach Quinoa Salad.
Hope this helps!
This looks sooooo good! How brilliant to mix Mexican food with Italian! You just might have become my new favorite person…
Haha! Yes and thank you so much!
oh I LOOOVE how this sounds!!
Thanks for linking up again this week! I’ve featured your post in my wrap up http://tidymom.net/2013/creative-summer-ideas/
have a great rest of the weekend!
Thank you so much, Cheryl! It is some good pasta!