StewsEasyFree

Mexican Street Corn Mac and Cheese

Name: Mexican Street Corn Mac and Cheese
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 150 g Grated cheddar; 1 cdita Piquín chile or chili powder; 300 g Sweetcorn kernels; 200 ml Whole milk; 2 Lime; 300 g Macaroni; 30 g Butter; 3 cdas Mayonnaise; 100 g Cotija cheese or aged crumbly cheese; 150 g Cream cheese; 1 cdita Salt

4.0(1 rating)

40 min (15 prep + 25 cook) Easy 4 servings Fusión

Edmond Bojalil

Recetas Mexas

Published: Mar 29, 2026 · Updated: Jun 22, 2026

Macaroni in cheese sauce with roasted sweetcorn, cotija, chile and lime in Mexican style.

About this recipe

Mexican street corn mac and cheese is a creative fusion between American macaroni and cheese and the iconic flavors of Mexican street corn: cotija cheese, mayonnaise, chili powder and lime. The macaroni is bathed in a creamy cheese sauce into which caramelized roasted sweetcorn is folded, and the whole dish is finished with crumbled cotija, mayonnaise, chili flakes and a squeeze of lime. Fun, flavorful and perfectly balanced between comfort food and vibrancy.

History & Origin

Macaroni and cheese is a recipe dating to the fourteenth century in Italy ('de lasanis' in the medieval Liber de Coquina), though the modern American version was popularised by Thomas Jefferson who brought it from France and served it at the White House in 1802. In Mexico, the fusion of mac and cheese with the flavors of street corn - one of the most beloved street snacks of Mexico City, popularised from the 1950s by street vendors - is a phenomenon of contemporary fusion cooking that emerged in the 2010s in comfort food restaurants in cities like Los Angeles, Mexico City and New York. Cotija cheese, dubbed 'the Mexican Parmesan' for its hard texture and salty flavor, is the element that anchors the dish in Mexican culinary tradition.

Estimated cost

$11.71

Total cost

$2.93

Per serving

* Approximate prices based on US supermarkets

Nutritional information per serving

480

Calories

16g

Protein

60g

Carbohydrates

20g

Fat

Fiber

680mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Cook the macaroni in salted water according to the packet instructions until al dente. Reserve 100 ml of the cooking water. Drain.
2
In a dry skillet over high heat, roast the sweetcorn kernels without oil until they brown and caramelize, 5–7 minutes stirring occasionally. Set aside.
💡 Dry-roasting the sweetcorn develops the caramelized smoky flavor characteristic of street corn.
3
In the same pan over medium heat, melt the butter. Add the cream cheese and milk, stirring until you have a smooth sauce.
4
Add the grated cheddar a little at a time, stirring until completely melted. If the sauce is too thick, add a little of the reserved cooking water.
5
Add the cooked macaroni and roasted sweetcorn to the cheese sauce. Mix well. Add 2 tbsp of mayonnaise, half the cotija and the juice of one lime.
6
Serve in plates or bowls. Finish with the remaining crumbled cotija, extra mayonnaise, piquín chile to taste and lime zest. Serve immediately.

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Edmond Bojalil

Founder, Recetas Mexas

Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for home kitchens worldwide. Based in Madrid since 2018.