Blog: Ashley Blom’s Street Corn Mac

Featured in BoxMac 88: 4th of July Mix-in Mac Fest 2017


1 package macaroni noodles
3 tbsp butter
3 tbsp flour
3 cups milk
1 egg
3 tbsp ancho sauce from chipotle chile can
1/2 cup cream cheese
1.5 cups Monterey jack cheese
1/2 cup queso fresco, cubed
1/4 cup chopped chiles
1 cup sweet corn, steamed
mayonnaise mixed with lime, for topping

-Cook the macaroni according to box instructions. Set aside.

-Create a roux: in a large saucepan over medium heat, melt the butter. Sprinkle the flour over the top and mix until a thick paste forms (add more flour if it is too greasy, some more butter if too dry). Slowly whisk in the milk.

-Temper the egg into the mixture–in a separate bowl slowly whisk in some of the hot liquid until the egg has risen in temperature–and then whisk the tempered egg into the pot. Slowly add the ancho, cheese, and cream cheese, mixing well after each addition.

-Toss the drained macaroni with the queso fresco cubes, chopped chiles, corn, and pour in the cheese. Mix well, and serve hot with a drizzle of the mayo topping

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