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Mexican Street Corn Mac and Cheese

Course Main Course, Side Dish
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8
Author Laura Doerr


  • 1 lb macaroni pasta
  • 12 oz bag frozen fire roasted corn
  • 14.75 oz can creamed corn
  • 14 oz Velveeta cheese cubed
  • 1 cup fontina cheese shredded
  • 1/2 cup cotija cheese crumbled
  • 1 1/2 cups milk
  • 1/2 tsp garlic powder
  • salt and pepper to taste


  • 1/2 cup Panko bread crumbs
  • 1/3 cup cotija cheese
  • 1/2 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp garlic powder


  1. Bring a large pot of water to a boil. Boil pasta to al dente according to package instructions. Be careful not to over cook, noodles will continue to cook and absorb liquid while baking. Drain pasta and return to pot.

  2. Preheat oven to 350 degrees.

  3. Stir in milk, creamed corn, and cubed Velveeta into the pasta, stir over med-low heat. Once Velveeta is almost all melted, slowly stir in grated Fontina and Cotija. Stir in garlic powder, salt and pepper, and fire roasted corn. Taste for seasoning. Add more milk if it seems too thick since liquid will continue to adsorb as it bakes. 

  4. In a small bowl combine the topping ingredients. Spray an oven safe baking sheet with non-stick cooking spray. Pour mac and cheese into baking dish. Sprinkle with breadcrumb topping. Bake for 25 minutes or until bubbly. Turn broiler on low for about 5 minutes to brown the breadcrumbs. Serve immediately. 

Recipe Notes

Try adding some pepper jack cheese for some added kick!