When I came across this one on Pinterest I knew it would fit the bill. Since I like to play too, I wanted a side dish that I could throw together in the crock pot and let cook itself. Last summer we were wanting to get in some yard games on a nice day so we fired up the grill to cook burgers while we played. We like to get together as a family at least once a week. There was hardly any left in the slow cooker when everyone was done eating and that was with quite the spread to munch on! Original post written by MiMi from 2015: It was the noodles for the poodles, and it was hit. I recently made a batch for Little Dude’s Dr. Of course you can tweak it to match your tastes and preferences as well, but we like it this way. I almost always have frozen corn on hand though, so I adapted it a bit and added a little more liquid to compensate for the lack of corn. I almost never have cans of corn or creamed corn in the pantry unless I know for sure I am going to use it for something specific. The biggest change I made was using frozen corn. We have tweaked the recipe a bit, cutting down on the amount of butter added and adjusting cook times to work better in our slow cookers. She has made it a number of times since and so have I. MiMi shared this recipe with us very early on in the blog’s life. It is also a perfect low maintenance side dish for serving guests at a BBQ or perfectly easy to take to a potluck. It is a fun way to have your starchy side and vegetable all in one. The cotija cheese really makes this dish– cotija is a Mexican cheese that’s similar in texture to parmesan.If you can’t imagine corn in your macaroni and cheese, it’s only because you haven’t tried it yet. 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. Who doesn’t love mac n cheese? Then, he suggested we have Mexican street corn on the side. Well, after he suggested mac n’ cheese I thought it sounded pretty good. Not that I don’t love those dishes but I like to switch things up each week and try new recipes! 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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