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Summer Corn Mac and Cheese

Summer Corn Mac and Cheese

This creamy baked macaroni and cheese combines sweet summer corn with smoky bacon and spicy jalapenos.
Prep Time 15 mins
Cook Time 20 mins
Course Main Course
Servings 4


  • 1 stockpot
  • 1 colander
  • 1 large skillet
  • 1 oven safe baking dish or cast iron skillet


  • 8 oz shell pasta
  • 6 strips bacon, chopped
  • 2 cups fresh corn
  • 1 jalapeno, diced, remove seeds for less heat if desired
  • 1 tsp salt
  • ¼ tsp black pepper
  • ¼ tsp cumin
  • 1 ½ cups heavy cream
  • 2 cups cheddar cheese, grated, plus extra for topping


  • Preheat oven to 400 degrees.
  • Cook your pasta according to the package directions for al dente and then drain well.
  • Heat a large skillet over medium heat. Add bacon. Allow it to cook until crispy and then remove from the pan to a paper towel lined plate.
  • Add the garlic, jalapenos, and fresh corn to the bacon drippings and sauté for 5 minutes until the corn is cooked through but still crisp.
  • Add in the heavy cream and shredded cheese. Whisk until the cheese has melted and the sauce has thickened.
  • Add the bacon and pasta into the sauce. Stir to combine.
  • Pour the macaroni and cheese into an oven safe baking dish. Top with extra shredded cheese.
  • Bake for 15-20 minutes until the top is golden brown and the mac and cheese is bubbly.
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