LA weather is the best weather right now because it’s kinda chilly. I walk Amelia in my favorite hoodie and have been baking cookies non-stop this week.
I also started my a new Instagram account called COZY AF. We’ll see what it turns into but it’s currently a place where I’m posting some interior, cozy inspiration.
This week has been crazy in the news and personally it’s been a rough week too. My childhood dog, Chuck, is near the end of his life. He’s lived a long life; sixteen long years. But it still makes it hard to say goodbye. And it’s taken its toll on all of us. The heartbreak doesn’t get easier, though a big part of all of us just want to be happy that he’s lived such a long life. It’s still hard and sad.
In other news, I made a really good pasta salad and it’s really just perfect for the summer. It didn’t photograph all that well but I don’t care if it doesn’t get all the likes on Instagram because IT IS SO TASTY!
I love Mexican street corn (aka elite) so I figured it’d be a good idea to put it in pasta…but then Billy was like…umm..you should make it into a pasta salad. Thank you, Billy, because it was perfect in the pasta salad iteration.
This is THE BEST thing to make for a picnic or a bbq because you can make before and it really holds up.
Billy also said that he cuts his pasta salad with sour cream so it’s not JUST mayonnaise and I took his advice because all mayonnaise is just a bit too much. You could also use Greek yogurt; I bet that’d be good too.
The lime juice, ancho chile powder, cayenne and lime zest all add to the flavor of this pasta salad. It is SO good.
- 1/3 cup sour cream
- 1/2 cup mayonnaise
- 1/2 teaspoon ground cayenne
- 1/4 teaspoon ground Ancho chile powder
- Zest from 1 lime
- Juice from 1 lime
- 1 pound pasta of choice (I used farfalle)
- 1 ear of corn
- 2 ounces cotija, crumbled
- 1 tablespoon minced fresh cilantro, plus more leaves as garnish
- 1. Add the sour cream, mayonnaise, cayenne, chile powder, lime zest, lime juice and a few pinches of salt. Whisk together until it becomes smooth. Give it a taste and adjust the salt, as needed.
- Bring a pot of salted water to a boil. Add the pasta and cook per the instructions on the package, or until al dente. Drain and run under cold water. (I normally would never run my pasta under cold water but I do this for pasta salad only.) Return back to the pot and drizzle with a teaspoon of olive oil and toss. The oil will help the pasta from sticking as it cools.
- Char the ear of corn over the flame of your stove, rotating it every so often, until it’s evenly charred. Slice the corn off the cob and reserve a handful of them to use as garnish.
- To a medium bowl, add the pasta, dressing, corn, minced cilantro and cotija. Toss together until evenly coated. Give it a taste and adjust the salt as needed. Make sure to get a bite with the cheese because that helps with the saltiness in this dish. Top with the reserved corn and some more cotija and cilantro. Serve! This is a great thing to make ahead for a party or bbq. I would add all of the ingredients to the bowl and toss in the dressing just before serving.