Mexican Street Corn Mac & Cheese

8/21/2022

Mexican Street Corn Mac & Cheese

Prep Time: 15 Min
Cook Time: 45 Min

WHAT YOU NEED

2 C Dry Macaroni Noodles
2 Cobs Fresh Corn
3 Jalapenos (11/2 sliced in to thin rounds, 1 1/2 seeded & diced)
1 1/4 C Whipping Cream
3 Large Free-Range Eggs
1/4 C Unsalted Butter, melted & cooled
1 C Extra Old Marble Cheddar, shredded
1 C Vintage White Cheddar, shredded
1/2 C Feta Cheese, crumbled
1/4 C Grana Padano, grated
1 Tsp. Garlic Powder
1 1/2 Tsp. Tajin
1/2 Tsp. Cayenne Powder
1 Tsp. Dry Mustard Powder
1/2 Tsp. Sea Salt
GARNISHES - Sour Cream, Crumbled Feta, Tajin, Grana Padano, Lime Zest, Green Onions, Cilantro, Hot Sauce

Preheat oven to 350 F
Whisk together the cream, eggs, cooled butter, garlic powder, tajin, mustard, cayenne, and salt. Set aside and prepare everything else.
Bring a large pot of cold, generously slated water to a boil on medium high heat. Once boiled, add the macaroni and cook a minute less than al dente. Turn off the burner and strain the noodles. Return the noodles to the pan over the burner that is off but still warm. Pour in the cream mixture and stir to combine. Next, fold in the corn, diced jalapeno, and 2/3 of the cheese, stirring until cheese has mostly melted.
Transfer the mac to a 9"13" baking dish (9"x14" would also work) that has been sprayed with cooking spray. Sprinkle the reserved cheese & some additional Tajin over top and arrange the sliced jalapenos over the mac.

Bake uncovered for 35 minutes until bubbly and golden brown on top. If desired, switch the oven to BROIL 500 F for a couple minutes for additional crusty action.
Remove and let cool 5 - 10 minutes before slicing the dish in to 6 or 8 equal sized squares.
Garnish each serving with some or all of the recommended garnishes. I strongly suggest using the sour cream, grana, Tajin, and lime zest for that street corn vibe. ENJOY!