This corn "mac" and cheese has no macaroni, instead it is based on a Mexican grilled corn recipe covered in a creamy spicy sauce and topped with cheese. Taken off the cob the dish reminds me of a creamy mac and cheese. It is really impressive if you can make your own aioli, but mayo is a fine shortcut. Traditional Mexican corn uses Cojita cheese or Queso fresco, but since I can't find those kosher I learned that feta cheese was a really great substitute for this dish. Also, based on your variety of chili powder the level of spice will vary, add yours to taste.
- Cook Time
- Prep Time
- 2-4 ServingsServings
- 4 tablespoons mayo or homemade aioli
- 1 garlic clove, minced
- 2 teaspoons chilli powder or to taste
- 1/4 cup cilantro, chopped
- zest from 1/2 a lime
- 1/2 cup feta cheese
- 4 ears corn, husked
- 4 lime wedges for serving
Mix mayo or aioli with chili powder, cilantro and lime zest. Set Aside.
Crumble feta cheese and lay it out on a plate.
Prepare hot grill or grill pan or broiler. Grill corn rolling until golden brown and slightly charred about 10 minutes.
Remove hot corn, brush on the mayo mixture and dip in feta cheese. Cut off the cob and serve immediately with lime wedges for sprinkling. Great steaming hot or even cold the next day.