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.
