Elote Ramen

 Elote Ramen 

From my kitchen

1 package frozen whole kernel corn, thawed (I used Birdseye Baby gold & white corn)

2 Tbsp. Butter

1/2 cup heavy cream

1 cup milk

1/3 cup mayonnaise 

1 cup shredded Monterey Jack 

1/2 cup shredded Parmesan 

1-2 tsp. McCormick’s Chipotle & Roasted Garlic seasoning

1-2 tsp. Hot sauce 

Directions: 

In 10” cast iron  skillet, melt butter over med-high heat. Add corn & sauté to get some char on corn kernels. 

Reduce heat, add remaining ingredients. Stir to combine & cook until cheeses are melted. If too thick, add more milk. 

Toss with cooked ramen noodles. 

Served with Mexican Chorizo Meatloaf & Refried Beans. 

Garnish with chopped scallions & cilantro. 

Serve with Tajin for those that might want more heat. 

2-3 pkg. Ramen noodles, cooked & drained. Discard seasoning packet.