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Street Corn Mac and Cheese

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A comforting and indulgent dish that combines creamy mac and cheese with the sweet, smoky flavors of street corn, brightened with lime and topped with cotija cheese.

Ingredients

Scale
  • 8 oz macaroni
  • 2 ears of fresh corn, or 1 can of corn
  • 1 cup cotija cheese
  • 2 cups milk
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1 tsp chili powder
  • Juice of 1 lime

Instructions

  1. Boil the pasta: Start by bringing a large pot of salted water to a boil. Add the macaroni and cook according to the package instructions until al dente. Drain and set aside.
  2. Prep the corn: If you’re using fresh corn, grill or boil it until tender, about 5-7 minutes. Once cool, slice the kernels off the cob.
  3. Make the roux: In a large saucepan, melt ¼ cup of butter over medium heat. Whisk in ¼ cup of flour for about 2 minutes to create a smooth roux.
  4. Add the milk: Slowly pour in 2 cups of milk while whisking vigorously until the mixture thickens, about 5-7 minutes. Stir in the salt, black pepper, and chili powder.
  5. Incorporate the cheese: Stir in 2 cups of shredded cheese until melted into the creamy mixture.
  6. Combine the ingredients: Add the cooked macaroni and corn to the cheese sauce. Mix well and adjust the seasoning with lime juice.
  7. Bake it up: Preheat your oven to 350°F (175°C). Transfer the mixture to a greased baking dish, sprinkle extra cotija and panko on top, and bake for 20-25 minutes until golden and bubbly.
  8. Serve it warm: Let it sit for a few minutes, garnish with cilantro or green onions, and serve with lime wedges.

Notes

Add lime juice just before serving for enhanced flavor. Be sure to drain canned corn well to avoid a watery dish.

Nutrition

Keywords: mac and cheese, street corn, comfort food, vegetarian recipes, baking

Find it online: https://feastora.com/one-pan-street-corn-mac-and-cheese/