Mexican Street Corn Mac & Cheese

Mexican Street Corn is taken off the cob and tossed into this incredible mac and cheese recipe, which can be served as a side dish or vegetarian entree.

2 cups uncooked macaroni noodles
2 (11 oz) cans corn kernels (drained)
½ cup sour cream
½ cup cotija cheese (crumbled)
8 oz cream cheese (cubed)
1 cup milk
1 tsp salt
½ tsp black pepper
½ tsp cayenne pepper
1 tbsp fresh cilantro (chopped)

View the full recipe at WhitneyBond.com →