They add a nice peppery flavor to the street corn. Poblanos have a mild flavor, only a slight hint of heat. I made you a video to show just how easy it is to make!ĭid you know that the dried version of a poblano pepper is called chile ancho? I knew that ancho chili powder was used in Mexican corn dishes but didn’t realize that it was dried poblano peppers! We love poblanos– roasted and stuffed with rice, ground beef and cheese– so I was excited to hear that you can buy it in dried, powdered form! Imagine a warm bowl of homemade cheddar macaroni and cheese with a big pile of fresh roasted corn, tossed in cotija, cilantro and ancho chili powder. What if you combined the two? What could be better than cheesy corn and shells? Turns out, it’s a pretty delicious combination. I was like wait, what? Macaroni and cheese with corn on the cob on the side? Carb on carb?īut wait.
#Baked chessy corn macaroni and cheese casserole mac#
Who doesn’t love mac n cheese? Then, he suggested we have Mexican street corn on the side. When grandma made this southern creamy baked corn casserole she did not add the cheese but Hubs LOVES cheese and we decided why not add some Sargento.
Add all ingredients (except the breadcrumbs) into a medium sized casserole dish one at a time, mixing thoroughly. Well, after he suggested mac n’ cheese I thought it sounded pretty good. 1/4 cup garlic and herb breadcrumbs or crushed cornflakes Instructions Preheat oven to 400 degrees F. 2 Cook pasta as directed on package, using minimum cook time. Spray 2- to 3-quart casserole with cooking spray. Not that I don’t love those dishes but I like to switch things up each week and try new recipes! 1 tablespoon coarsely chopped fresh Italian (flat-leaf) parsley, if desired Steps 1 Heat oven to 400☏. I always ask Nick for dinner suggestions and I get the same response (most of the time): coconut chicken, meatloaf or macaroni and cheese. The restaurant served the roasted corn on the cob smothered with cotija cheese, pepper and cilantro. And he fell in love, as he should (with the corn… he’s already in love with me haha!). Combine the best of both worlds: cheesy, creamy homemade macaroni and cheese with the savory, slightly spicy goodness of Mexican street corn.Ī couple weeks ago, Nick and I went out on a date to a local Mexican restaurant and he tried Mexican street corn for the first time.
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