Mexican Corn Mac and Cheese
Mexican Corn Mac and Cheese Recipe with creamy cheese sauce, roasted corn, and bold street corn flavor.
Ingredients
- 12 oz elbow macaroni
- 3 cups corn kernels fresh, canned, or frozen
- 3 tbsp butter
- 2 cups milk
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp lime juice
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ cup crumbled cotija cheese
- 2 tbsp chopped cilantro
Instructions
- Cook macaroni according to package directions, then drain and set aside.
- Melt butter in a skillet over medium heat.
- Add corn and cook for 5–7 minutes until slightly roasted.
- Remove corn and set aside.
- In the same pan, add milk and heavy cream and heat gently.
- Add cheddar and Monterey Jack cheese, stirring until melted and smooth.
- Season with salt, pepper, chili powder, and paprika.
- Add cooked pasta and corn to the sauce and mix well.
- Stir in lime juice.
- Top with cotija cheese and cilantro before serving.
Notes
Use freshly shredded cheese for best texture.
Cook sauce on low heat to avoid separation.
Adjust spice level to taste.
Cook sauce on low heat to avoid separation.
Adjust spice level to taste.