Mexican Street Corn Mac 'N' Cheese

Name: Mexican Street Corn Mac 'N' Cheese
Cook time: 115 min
Ingredients: 2 corn on the cob; 1 tbsp olive oil; Pinch of salt; Pinch of chilli powder; 60g butter; 2 cloves of garlic; 60g flour; 1/2 tsp chilli powder; 1/2 tsp cayenne pepper; 800ml whole milk; 130g cheddar; 130g mozzarella; 195g can of sweetcorn, drained; 4 spring onions, finely sliced; 400g macaroni; 100g cheddar and mozzarella mix; 200ml sour cream; 100g feta, crumbled; 2 tbsp chopped coriander; 3 spring onions, finely sliced; 1 tsp chilli powder; 1 cup tequila; 1/2 cup triple sec; 1 jalapeño, sliced; 3 cups pineapple juice; 1/2 cup lime juice

Directions

Shave your corn to obtain your corn kernels. Spread them on a tray, coat with vegetable oil and grill on a high heat for 2 mins until they are toasted and starting to char.
Heat your butter in a large saute pan. Add your garlic and cook for 1 min until fragrant before adding your flour, chilli powder and cayenne pepper. Gradually add your milk in small increments, stirring constantly to prevent lumps from forming. Simmer for 2 mins, then remove from the heat. Add the mozzarella, cheddar, sweetcorn and spring onions.
Pour into a baking dish and top with 100g cheddar and mozzarella mix. Grill for 5 mins on a high heat until golden and bubbly.
Top with sour cream, feta, the charred corn, coriander and spring onions. Serve immediately and enjoy!

Pineapple Chilli Margarita

1. Add your tequila, triple sec and jalapeños to a pitcher and stir, and leave to infuse for a couple hours

2. Add 2 scoops of ice, your pineapple juice and your lime juice. Stir again and serve!