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Elote Pasta (Mexican Street Corn Fettuccine)
Dear writer’s block,
I hate you. I despise you with a passion. In spite spite of you and your diligent watch over me these last few days, I’ll stray from my normal posts and say what ever comes to my mind. Ok, here we go…
Sincerely,
Fiya Fong
Do you guys know what I love about food blogging? I get excited about creating odd recipes, thrilled about eating the results (sometimes) and sharing the tasty recipes with every single one of you. Do you know what I hate about food blogging? I hate trying to explain how the recipes taste. For example, me saying that this Elote Pasta is delicious due to the chunky cotija Béchamel means nothing to you. If I was to then say that the richness is balanced out by the sweet bite of the corn, freshness of the cilantro and smokiness of the paprika…would you be any closer to making this? Probably not. So why do I still share these recipes?
There are a few reasons…
Among all those who has joined me on my journey, I would like give special thanks to these fellow food bloggers…
Hmm…what else can I talk about? Oh, let’s talk about a a public speaking assignment I had in college! We had to choose an object and explain why that object reflects who we were. I chose corn and here is why…
I loved that class. Well guy’s, thanks for taking the time to read my rambling.
I was originally planned on talking about how this is part two of my Mexican inspired pasta recipe (first part here) but I think I’m much happier with what I wrote. Until next time guys, I hope you all have an amazing day!!
Help with Roux making by CHEF JOHN…here.
Yes, this recipe is a play on Mexican street corn.
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