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Mexican Street Corn Mac & Cheese

  • 65 min
  • Easy
  • 12
  • Stouffer’s White Cheddar Mac & Cheese, heated -- 7 1/2 lbs.
  • Chorizo and Roasted Corn Mix
  • Mexican chorizo sausage crumbles, prepared -- 12 oz.
  • Roasted corn kernels -- 8 oz.
  • Red onion, small diced -- 3 oz.
  • Jalapeño, roasted, small diced -- 1 oz.
  • Garlic, peeled, minced -- 1 oz.
  • Ground cumin -- 1 Tbsp.
  • Ground ancho chili -- 2 tsp.
  • Avocado Salsa Ingredients
  • Avocado, peeled, pitted, medium dice --14 oz.
  • Red onion, peeled, small dice -- 3
  • Lime juice -- 1 oz.
  • Cotija cheese crumbles -- 2 oz.
  • Fresh cilantro, chopped -- 1/4 cup
  • Tomatoes, small dice -- 4 oz.
Preparation
1
In a large mixing bowl, add all ingredients and mix until combined.
2
Hold hot for service.
3
In a large mixing bowl, add all ingredients and mix until combined.
4
Hold refrigerated until use.
5
To serve one portion, ladle 10 oz. of Stouffer’s White Cheddar Mac & Cheese into a sauté pan and heat all the way through.
6
Fold 2 oz. of the Chorizo and Roasted Corn Mix into the White Cheddar Mac & Cheese.
7
Plate, and garnish with 2 oz. of the Avocado Salsa.
Components