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Mexican Street Corn Mac and Cheese | NoBiggie.net
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Mexican Street Corn Mac and Cheese

Mexican Street Corn meets Mac and Cheese and it's a win win!

Course: Side
Cuisine: American, Mexican
Keyword: Mac and Cheese, Mexican Street Corn
Author: Kami | NoBiggie.net
Ingredients
For the Mac and Cheese:
  • 2 cups milk
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 10oz. grated cheddar cheese
  • 1/2 16oz. package elbow macaroni cooked
For the Mexican Street Corn:
  • 2 cups corn about 4 ears of corn, fresh or frozen
  • 1/2 cup cotija cheese crumbled (or feta cheese)
  • 4 tablespoons lime juice
  • 2 tablespoons sour cream or Mexican Crema
  • 2 tablespoons mayonnaise
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1/4 teaspoon pepper
  • 1/4 teaspoon salt
  • 1/2 cup fresh cilantro chopped
Instructions
For the Mac and Cheese:

  1. In a large pot melt the butter. Whisk in the flour and mix until well combined. Whisk in the milk, and mix until thickened.

  2. Whisk in the grated cheese until melted and the sauce is smooth.
  3. Add in the cooked macaroni noodles and mix until well coated in the cheese sauce. Keep warm in the pot until ready to serve.
For the Mexican Street Corn:

  1. Mix up the cheese mixture: mayo, sour cream, crumbled Cotija cheese, cumin, paprika and chopped cilantro. Keep chilled in the fridge until ready to use.

  2. Grill the corn: First shuck and peel the corn…a few stray corn silk hairs is okay it will burn away on the grill. Grill, rotating the corn until lightly charred on all sides and fully cooked.

  3. Optional: If you’d rather not fire up the grill, you can boil the corn. To add the charred grill marks you can first boil it and then broil it for a few minutes to get the charred marks. To boil, fill a low wide pot with water, Cover the pot with a lid and bring the water to a boil. Add in the corn, let the water return to a boil again, then turn off the heat and keep the pot covered. After about 5 minutes, remove the ears of corn from the water.
  4. Cut the corn off the cob and toss in a bowl with the Mexican cheese mixture.
  5. Serve the cheesy corn mixture over a warm bowl of mac and cheese.
  6. Finish with a little sprinkle of more Cotija cheese and smoked paprika.