Mexican Street Corn Mac and Cheese
This elote inspired Mexican Street Corn Mac and Cheese recipe is easy to make in just 20 minutes! Serve it up in a big bowl for a creamy, cheesy meal, or as a tasty side dish with fajitas or tacos!
Ingredients
- 2 cups uncooked macaroni noodles
- 22 ounces corn kernels, 2 - 11 oz cans (drained)
- ½ cup sour cream
- ½ cup cotija cheese, crumbled
- 8 ounces cream cheese, cubed
- 1 cup milk, whole or 2%
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper
- 1 tablespoon fresh cilantro, chopped
Instructions
- Bring a large pot of salted water to boil on the stove over high heat.
- Add the macaroni noodles and cook according to package directions.
- Drain the noodles, then return them to the pot on the stove over medium heat.
- Add the corn, sour cream, cotija cheese, cream cheese, milk, salt, black pepper and cayenne pepper. Stir constantly until the cheese is melted, add the cilantro and serve.
Notes
- Store leftover Mexican street corn mac and cheese in the fridge for up to 6 days. Reheat it in a pot on the stove over medium-low heat, or in a bowl in the microwave.
- I do not recommend freezing this recipe, as the texture of the creamy sauce will not be the same after it’s frozen and defrosted.
Nutrition Facts
Serving 4servingCalories 656kcal (33%)Carbohydrates 74g (25%)Protein 19g (38%)Fat 34g (52%)Saturated Fat 19g (95%)Cholesterol 100mg (33%)Sodium 1315mg (55%)Potassium 543mg (16%)Fiber 5g (20%)Sugar 13g (14%)Vitamin A 1293mg (26%)Vitamin C 3mg (4%)Calcium 266mg (27%)Iron 2mg (11%)
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