Mexican Street Corn is taken off the cob and tossed into this incredible mac and cheese recipe, which can be served as a side dish or vegetarian entree.
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.