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Before you jump to Mexican street corn pasta recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Saving Money Inside the Kitchen.
It was not that long ago that hippies and tree huggers were the only ones to show concern about the well-being of the surroundings. That has completely changed now, since we all apparently have an awareness that the planet is having difficulties, and we all have a part to play in fixing it. Unless everyone begins to start living a lot more green we won't be able to fix the problems of the environment. This must happen soon and living in ways more friendly to the environment should become a goal for every individual family. The cooking area is a good starting point saving energy by going more green.
Refrigerators and freezers use a lot of electricity, especially if they are not running as effectively as they should. If you're in the market for a new one, the good news is that compared with styles from 10 or more years ago, they use about 60% less energy. Always keeping the temperature of the fridge at 37F, coupled with 0F for the freezer, will save on electricity, while keeping food at the correct temperature. One more way to save electricity is to keep the condenser clean, due to the fact that the motor won't have to operate as often.
The kitchen by itself offers you many small methods by which energy and money can be saved. It is pretty easy to live green, after all. Largely, all it will take is a little bit of common sense.
We hope you got benefit from reading it, now let's go back to mexican street corn pasta recipe. To make mexican street corn pasta you need 7 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Mexican street corn pasta:
- You need 1/2 lb of cooked pasta.
- Use 2 tbs of butter.
- Provide 3 ears of cooked corn.
- Prepare 1/4 cup of mayonnaise.
- Take of chopped fresh cilantro.
- Provide 1 tbs of taco seasoning.
- You need of Queso fresco cheese.
Instructions to make Mexican street corn pasta:
- Heat skillet over medium-high heat, add butter and corn. Char corn on all sides.
- Cut corn off cobs, place in large bowl.
- Add remaining ingredients to bowl, crumble the cheese. Stir, then refrigerate 4 hours or until chilled..
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