Esquites Mac & Cheese

Esquites Mac & Cheese is a delicious fusion dish that combines the flavors of Mexican street corn (esquites) with creamy macaroni and cheese. Here’s a recipe to make Esquites Mac & Cheese:


  • 8 ounces elbow macaroni
  • 2 tablespoons butter
  • 1/2 cup finely chopped onion
  • 2 cloves garlic, minced
  • 2 cups frozen corn kernels, thawed
  • 1 jalapeño pepper, seeded and finely chopped
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • Salt and pepper, to taste
  • 2 cups shredded cheddar cheese
  • 1/4 cup crumbled cotija cheese (optional)
  • Chopped fresh cilantro, for garnish


  1. Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
  2. In a large skillet, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent, about 5 minutes.
  3. Add the corn kernels and chopped jalapeño pepper to the skillet. Cook for an additional 5 minutes, or until the corn is lightly browned and cooked through.
  4. In a large mixing bowl, combine the mayonnaise, sour cream, chopped cilantro, lime juice, chili powder, ground cumin, salt, and pepper. Stir well to combine.
  5. Add the cooked macaroni and the corn mixture to the bowl with the mayonnaise mixture. Stir until everything is well coated.
  6. Stir in the shredded cheddar cheese until melted and well combined.
  7. Transfer the mixture to a greased baking dish and sprinkle the crumbled cotija cheese (if using) on top.
  8. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the cheese is bubbly and golden brown.
  9. Remove from the oven and let it cool for a few minutes. Garnish with chopped fresh cilantro.
  10. Serve the Esquites Mac & Cheese warm and enjoy!