Mexican Street Corn Mac 'N' Cheese
Mexican Street Corn Mac 'N' Cheese
Author: The Chef
Cuisine: American
Recipe type: Breakfast
Ingredients
Mexican Street Corn Mac 'N' Cheese
- 2 corn on the cob
- 1 tbsp olive oil
- Pinch of salt
- Pinch of chilli powder
- 60g butter
- 2 cloves of garlic
- 60g flour
- ½ tsp chilli powder
- ½ tsp cayenne pepper
- 800ml whole milk
- 130g cheddar
- 130g mozzarella
- 195g can of sweetcorn, drained
- 4 spring onions, finely sliced
- 400g macaroni
- 100g cheddar and mozzarella mix
- 200ml sour cream
- 100g feta, crumbled
- 2 tbsp chopped coriander
- 3 spring onions, finely sliced
- 1 tsp chilli powder
Pineapple Jalapeno Margarita
- 1 cup tequila
- ½ cup triple sec
- 1 jalapeño, sliced
- 3 cups pineapple juice
- ½ cup lime juice
Instructions
- Shave your corn to obtain your corn kernels. Spread them on a tray, coat with vegetable oil and grill on a high heat for 2 mins until they are toasted and starting to char.
- Heat your butter in a large saute pan. Add your garlic and cook for 1 min until fragrant before adding your flour, chilli powder and cayenne pepper. Gradually add your milk in small increments, stirring constantly to prevent lumps from forming. Simmer for 2 mins, then remove from the heat. Add the mozzarella, cheddar, sweetcorn and spring onions.
- Pour into a baking dish and top with 100g cheddar and mozzarella mix. Grill for 5 mins on a high heat until golden and bubbly.
- Top with sour cream, feta, the charred corn, coriander and spring onions. Serve immediately and enjoy!
Pineapple Chilli Margarita
- Add your tequila, triple sec and jalapeños to a pitcher and stir, and leave to infuse for a couple hours
- Add 2 scoops of ice, your pineapple juice and your lime juice. Stir again and serve!
Watch the recipe video here:
https://www.facebook.com/1045035215535674/posts/2434469603258888/
