Entrées Side Dishes

Mexican Street Corn Mac & Cheese

  • 1:05 TIME
  • 12 portions

Preparation

Mexican Street Corn Mac & Cheese Ingredients

 

Stouffer’s White Cheddar Mac & Cheese, heated

7 1/2 lbs

Chorizo and Roasted Corn Mix

24 oz

Avocado Salsa

24 oz

  

Chorizo and Roasted Corn Mix Ingredients

 

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

 

 

Chorizo and Roasted Corn Mix Method

  1. In a large mixing bowl, add all ingredients and mix until combined.
  2. Hold hot for service.  

 

Avocado Salsa Method

  1. In a large mixing bowl, add all ingredients and mix until combined.
  2. Hold refrigerated until use.

 

Mexican Street Corn Mac & Cheese Method

  1. To serve one portion, ladle 10 oz. of Stouffer’s White Cheddar Mac & Cheese into a sauté pan and heat all the way through.
  2. Fold 2 oz. of the Chorizo and Roasted Corn Mix into the White Cheddar Mac & Cheese.
  3. Plate, and garnish with 2 oz. of the Avocado Salsa.