Mexican Street Corn Mac & Cheese

Mac & Cheese 500 g macaroni 4 Tbsp (60 ml) Flora Gold 2 Tbsp (30 ml) paprika 2 tsp (10 ml) chilli flakes 2 tsp (10 ml) Chipotle spice 2 x 400 g tin whole kernel corn, drained 4 Tbsp (60 ml) cake wheat flour 4 C (1l) full cream milk 2 Tbsp (30 ml ) salt 4 Tbsp (60 ml) chives, chopped 3 C (750 ml) grated mature cheddar cheese To Serve ½ C (125 ml) sour cream Handful of fresh coriander, chopped 1 x 200g tub of ready-made guacamole 100 g feta, crumbled ½ a red pepper, deseeded and chopped into small blocks

Inspired by elotes, a popular Mexican street food, this dish combines creamy macaroni with the bold flavours of street corn, including tangy lime, smoky paprika, and creamy cheese.

Serves: 4-6
Preparation time: 25 minutes
Cooking time: 20 minutes
Difficulty: easy

Mexican Street Corn Mac & Cheese

Mac & Cheese

Preheat the oven to 200 º C.

Cook the macaroni according to the package instructions. Drain and set aside.

Melt the Flora Gold in a large pot over medium heat. Fry the paprika, chilli, Chipotle and corn for about 5 minutes until fragrant. Add the flour and stir until incorporated. Slowly add the milk to the mixture and stir until thickened. Remove from the heat and add the salt, chives and half of the cheddar cheese. Stir through until melted.

Add the cooked macaroni to the cheese mixture and stir until well combined.

Transfer the mac and cheese to a 25 x 20 cm oven-proof dish, or into individual oven-proof ramekins/dishes and cover with the remaining cheddar cheese. Bake for 15 minutes or until golden and bubbly.

To Serve

Top each portion of Mexican Sweetcorn Mac & Cheese with all the accompaniments – a dollop of sour cream, guacamole, fresh coriander, a crumble of feta cheese and red pepper blocks. Add a crack of black pepper and serve.

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