Street Corn Mac and Cheese
Street Corn Mac & Cheese
About This Street Corn Mac & Cheese Recipe
This Street Corn Mac & Cheese takes everything you love about Mexican street corn—creamy, tangy, cheesy, spicy goodness—and folds it into a rich, ultra-flavorful baked mac and cheese. It’s bold, indulgent, and WAY more exciting than a traditional mac & cheese. If you’ve ever wished your mac had more flavor, this is your dream dish.
Why You’ll Love It
Packed with bold flavor: smoky, spicy, tangy, cheesy.
A crowd-pleaser for BBQs, weeknight dinners, parties, holidays or potlucks.
Easy to customize—make it milder, cheesier, or add protein.
Uses simple, accessible ingredients with HUGE payoff.
Pairs perfectly with ribs, grilled meats, or a simple salad.
Ingredients You’ll Need
Pasta & Sauce
Butter
Large pasta shells
Heavy cream
Whole milk
Garlic
Smoked paprika
Cayenne (optional)
Mozzarella cheese
Sharp cheddar cheese
Street Corn Mix
Roasted corn (fresh, frozen, or canned)
Mayonnaise
Cream cheese
Green onions
Jalapeños
Lime (zest + juice)
Chili powder
Toppings (optional)
Cilantro
Queso fresco
Extra roasted corn
Lime wedges
How to Make It
Mix together the roasted corn, mayo, softened cream cheese, green onions, jalapeños, lime juice, lime zest, and chili powder. Then make the cheese sauce by melting butter, lightly cooking the garlic, and adding cream, milk, and spices. Stir in the mozzarella and cheddar until melty, then fold in the street corn mixture. Add cooked shells, pour into a baking dish, top with more cheese, and bake until golden, bubbly, and perfect. Finish with cilantro, queso fresco, and extra corn before serving.
Tips for Success
Roast the corn for deeper flavor—fresh or frozen both work.
Use block cheese and grate it yourself for the best melt.
Adjust spice levels easily by reducing jalapeño or chili powder.
Don’t overbake—you want the inside creamy and the top just golden.
Add protein like grilled chicken or chorizo if you want to bulk it up.
Frequently Asked Questions
Can I make this ahead?
Yes! Assemble everything up to the baking step, cover, refrigerate, and bake the next day (add 5–10 minutes to the bake time).
Can I make it less spicy?
Absolutely—omit the cayenne and use only half the jalapeño and chili powder.
Can I use frozen corn?
Yes. Roast it in a hot skillet to get some browning before mixing.
What pasta shapes work best?
Shells, cavatappi, elbow macaroni, or rotini all hold the sauce nicely.
Can I freeze leftovers?
Yes—cool completely and freeze for up to 2 months. Reheat covered with foil.
What to Serve With
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Street Corn Mac & Cheese
Ingredients
- 4 tablespoons butter
- 16 oz large shells pasta
- 2 cups heavy cream
- 1 cup whole milk
- 4 garlic cloves, grated or minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne (optional)
- 2 cups mozzarella, shredded
- 1 cup sharp cheddar, shredded
- 1/2 cup of cheddar AND mozzarella for topping, equalling to 1 cup total
- 2 cups roasted corn, cut from Cobb
- 1/3 cup mayo
- 8 oz cream cheese, softened
- 1 cup green onions, sliced thinly
- 2 jalapeños, seeded and diced
- 1 lime, juiced and zested- about 3-4 tablespoons of juice
- 2 teaspoons chili powder
- Chopped Cilantro
- Queso Fresco
- Roasted Corn
- Lime Wedges
Instructions
- Preheat your oven to 400°F (200°C). Grease a 9x13-inch baking dish.
- In a mixing bowl, combine roasted corn, mayonnaise, softened cream cheese, thinly sliced green onions, diced jalapeños, lime juice, lime zest, and chili powder. Mix well until all ingredients are evenly incorporated.
- In a large saucepan, melt the butter over medium heat. Add garlic and cook for about 1 minute until fragrant. .
- Slowly pour in the heavy cream and whole milk, and stir to incorporate. Bring to a low simmer.
- Add smoked paprika and cayenne pepper to the sauce, stirring well to combine.
- Add in shredded mozzarella and cheddar cheese until the cheese has melted. Then fold in the street corn mixture until evenly distributed.
- Fold in the pasta until mixed and then sprinkle the last bit of cheddar and mozzarella on top.
- Place the Mac & Cheese in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and bubbly.
- Once baked, remove the pasta bake from the oven. Top with chopped cilantro, queso fresco, lime wedges, and additional corn. Serve hot and have the best time of your life!
