Frederic Melton
Street vendors in India often use local brands of cheese, such as Amul, which is commonly used in Mumbai. This cheese is typically cheaper and of lower quality than branded varieties. In Mexico, street vendors sell Mexican Street Corn, which is grilled corn covered with mayonnaise or cream, Mexican crema, crumbled queso fresco, chili powder, and finished with lime and salt.
| Characteristics | Values |
|---|---|
| Location | India, Mexico |
| Cheese Type | Cheaper, lower-quality cheese, Amul slab, Crumbled cheese, Queso Fresco, Cotija cheese, Queso Seco |
| Other Toppings | Mayo or cream, Chili powder, Lime, Salt, Cayenne pepper, Smoked paprika, Tajín seasoning |
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What You'll Learn
Street vendors in India use cheaper, lower-quality cheese
Street food in India is often characterised by its use of fat, salt, and spices, and cheese is added to many dishes to make them taste good. Vendors may also add cheese to increase the number of product variants and include higher-margin products without complicating the supply chain.
Cheese is not a common street food product in India, and it is not easy to manufacture processed cheese on an industrial scale. Therefore, street vendors often use cheaper, lower-quality cheeses. In Mumbai, for example, vendors use Amul cheese, a local brand of processed cheddar that comes in 1kg blocks. Some vendors may also use mozzarella, which is becoming more common in sandwiches.
While not everyone uses cheaper varieties of cheese, wholesale rates for cheese in India are much lower than the maximum retail price. Vendors can buy cheese from wholesale dealers, usually found in a fixed neighbourhood within Indian cities. Vendors can also ask small local shops for contact details to buy large quantities of cheese in bulk at a lower price.
The quality of the cheese used by street vendors in India may vary, and some people suspect that it is of low quality. However, the generous use of cheese can help to overpower the taste of other ingredients, which may not be of the highest quality.
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Amul slab cheese is used by Mumbai street vendors
Mumbai's street food is legendary, and cheese is a key ingredient in many of the city's most famous dishes. From gooey, melted sandwiches to spicy, cheesy curries, it's no surprise that vendors go through a lot of cheese. So, what type of cheese do they use?
Amul cheese is a popular choice for Mumbai's street vendors. Amul cheese is a processed cheese made with a mixture of chemicals, preservatives, and milk derivatives. It is produced by a separate conglomerate from the milk sales companies, as is typical in India. Amul cheese is available in blocks, with 1kg blocks being commonly used by vendors. The blocks are easy to store and transport, and the cheese itself has a long shelf life.
Amul cheese is also relatively inexpensive, making it a good choice for vendors who need to buy in bulk. While it may not be the highest quality cheese, it melts well and has a strong, distinct flavour that can stand up to the bold spices used in Indian cuisine. It is also a versatile cheese that can be melted, shredded, or cubed, making it suitable for a variety of dishes.
For those looking to buy Amul cheese in Mumbai, it can be found at Crawford Market, particularly at Arife and other stores in the surrounding area. Wholesale dealers also sell Amul cheese, and it is often possible to get a better price when buying in bulk. However, it may be difficult to find this cheese outside of major cities, as it is not a common street food product and smaller dealers may not stock it.
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Mexican street vendors sell Mexican street corn
Mexican street corn, also known as elote, is a popular street food in Mexico. It is made by grilling corn on the cob until it is lightly charred, then coating it with a variety of toppings and seasonings.
The most common cheese used by Mexican street vendors in this dish is Cotija, a salty and crumbly cheese. If Cotija is not available, some recipes suggest substituting it with crumbled feta cheese or finely grated Parmesan cheese. The cheese is usually combined with other ingredients such as mayonnaise, butter, Mexican crema or sour cream, lime juice, and various seasonings to create a spread or sauce for the corn.
The process of preparing Mexican street corn typically involves grilling the corn until it is slightly charred, then spreading or coating it with the cheese mixture. The corn may be grilled directly over hot coals or on a gas grill, stove, or instant pot. Some recipes call for boiling the corn in salted water before grilling it.
After grilling, the corn is generously coated with the cheese mixture, which may include other ingredients such as mayonnaise, butter, crema, or sour cream. The corn is then typically sprinkled with additional toppings such as chilli powder, cayenne pepper, tajin seasoning, or fresh cilantro leaves. A lime wedge is often served on the side for squeezing over the corn.
Mexican street corn is a popular and delicious street food that combines the sweetness of grilled corn with the salty, creamy, and tangy flavours of the cheese and other toppings. It is a simple yet flavourful dish that can be enjoyed as a snack or side dish at barbecues and gatherings.
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Mexican street corn is topped with queso fresco, cotija, or queso seco
Mexican street corn, or elote, is a popular snack sold by vendors on the streets of Mexico. It is typically made by grilling corn on the cob, which is then coated with a variety of toppings. While there are many variations, Mexican street corn is often topped with one of three types of cheese: queso fresco, cotija, or queso seco.
Queso fresco is a soft, crumbly Mexican cheese with a mild, fresh flavour. It is similar to feta cheese but is less salty and more moist. When used on Mexican street corn, it adds a creamy texture and a subtle tanginess that complements the other toppings.
Cotija cheese, on the other hand, is a hard, grating cheese named after the town of Cotija in Mexico. It has a strong, salty flavour and a dry, grainy texture similar to that of Parmesan cheese. Cotija cheese is often preferred for Mexican street corn because of its ability to enhance the other ingredients without overwhelming them.
Queso seco, which translates to "dry cheese", is very similar to cotija cheese in terms of taste and texture. It is a salty, aged cheese that is typically grated over dishes like Mexican street corn. Queso seco provides a sharp, savoury note that balances out the sweetness of the corn and the creaminess of the other toppings.
By using any one of these three cheeses—queso fresco, cotija, or queso seco—Mexican street vendors are able to impart a distinctive flavour profile to their grilled corn, making it a beloved and addictive snack for locals and visitors alike.
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Mexican street corn is grilled or cooked in an oven
Mexican street corn, also known as elote, is a popular street food in Mexico. It is made by grilling corn on the cob until it is lightly charred and then coating it with various toppings. The traditional way of cooking it is on a grill over very hot coals, but it can also be cooked in an oven.
To cook Mexican street corn in an oven, you will need to start by heating your oven to 400°F. Shuck the corn and place the cobs directly on the oven rack. Cook for about 8 minutes, or until the kernels are tender and slightly charred.
Once the corn is cooked, it is time to add the toppings. The most common toppings for Mexican street corn are butter, mayonnaise, crumbled cotija cheese, lime juice, and chili powder. To apply the toppings, roll the corn in melted butter, then spread it with mayonnaise. Sprinkle with cotija cheese and add a squeeze of lime juice. Finally, dust with chili powder to taste.
You can also get creative with your toppings and add extra ingredients such as garlic, cilantro, Tajín seasoning, cayenne pepper, or smoked paprika. Some people like to make a spread or sauce by combining the mayonnaise, cotija cheese, lime juice, and any other desired seasonings, and then slathering it on the corn. This can be a convenient way to enjoy Mexican street corn, as you can make the spread in advance and refrigerate it until you are ready to use it.
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Frequently asked questions
Mexican street vendors use Queso Fresco, Cotija, or Queso Seco cheese for their grilled street corn.
Street vendors in India tend to use cheaper, lower-quality cheese. In Mumbai, vendors use Amul slab cheese, which can be found in Crawford Market.
Mexican grilled street corn uses crumbled cheese, which can include Queso Fresco, Cotija, or Queso Seco.
