Kamil Perry
Mexican corn on the cob, also known as Elote, is a popular street food in Mexico. It is made by grilling corn until charred and then coating it in a creamy mixture of butter, mayonnaise, and Mexican crema. The corn is then rolled in crumbled cotija cheese, a salty Mexican cheese that can be substituted with feta or parmesan cheese. To finish, the corn is often sprinkled with chili powder, tajin seasoning, or cayenne pepper, and served with lime wedges on the side.
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Cotija cheese is the classic choice
Mexican corn on the cob, or elote, is a popular street food in Mexico. It is made by grilling corn until charred, then coating it in a creamy topping, typically made with crema or mayonnaise. The corn is then rolled in crumbled cotija cheese, a salty Mexican cheese that is considered the classic choice for elote.
Cotija cheese is a hard, crumbly cheese made mainly from cow's milk. It can be found in most grocery stores, usually in the refrigerated dairy section near the shredded cheeses and string cheese. It resembles feta cheese in taste and texture, so if cotija is unavailable, crumbled feta can be used as a substitute.
Once the corn is grilled and coated in the creamy topping, it is time to add the cheese. The corn is typically rolled in crumbled cotija cheese, but it can also be sprinkled on top. The cheese adds a salty, tangy flavour to the sweet grilled corn, creating a delicious contrast.
In addition to cotija cheese, elote is often topped with chili powder, smoked paprika, lime juice, and fresh cilantro. These toppings can be adjusted to personal preference, with some people adding more spice or using different types of cheese. The corn can be served on or off the cob, and it is typically eaten directly with your hands, although it can also be served with a fork to keep things tidy.
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Feta or Parmesan can be substituted
Mexican corn on the cob, also known as Elote, is a popular street food in Mexico. It is made by grilling corn until charred, then coating it with butter and mayonnaise, and crumbled cotija cheese.
Cotija cheese is a hard, salty, and crumbly Mexican cheese made from cow's milk. It is considered the classic elote cheese and can be found in most grocery stores. However, if cotija cheese is not available, it can be substituted with feta or parmesan cheese. Feta cheese is a suitable substitute as it resembles cotija in texture and taste, being salty and crumbly as well.
To make Mexican corn on the cob, start by grilling the corn until it is slightly charred on all sides. Then, spread a mixture of mayonnaise, butter, and lime juice over the corn. Next, sprinkle the crumbled cotija cheese, or substitute with feta or parmesan, over the corn, followed by chili powder or smoked paprika. Finish it off with a squeeze of lime juice and chopped fresh cilantro.
Some variations of the recipe include using Mexican crema or sour cream instead of mayonnaise, and adding garlic, chipotle pepper, and lime zest to the mixture. The corn can also be served with a side of lime wedges to add an extra splash of flavor.
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Mexican street corn is best served warm
Mexican street corn, also known as elote, is a popular Mexican street food. It is made by grilling corn on the cob until charred, then coating it in a creamy topping such as sour cream, crema, or mayonnaise. The corn is then rolled in crumbled cotija cheese, a salty Mexican cheese, and finished with a squeeze of lime juice. Some people also like to add extra spices such as chili powder, smoked paprika, or Tajín, a spicy-tangy Mexican spice blend.
While Mexican street corn can be served warm or cold, it is generally agreed that it is best enjoyed warm, fresh off the grill. This is because the toppings tend to melt into the corn, creating a rich and flavorful dish. If you are serving Mexican street corn to a crowd, it is a good idea to grill the corn plain and set up a toppings bar so that everyone can dress their corn according to their preferences.
There are a few ways to reheat Mexican street corn and keep it juicy and tender. One method is to place the corn in a microwave-safe dish and cover it with a damp towel or plastic wrap. Set the timer for 10-20 second bursts and continue heating until the corn is warm. Another option is to preheat your oven to 350 degrees Fahrenheit, add butter, a teaspoon of water, salt, and pepper to the corn, wrap it in foil, and place it in the oven for 5-7 minutes. You can also place the corn in boiling water for 1-2 minutes to warm it up.
If you don't have access to a grill, you can make Mexican street corn in a skillet or pan on your stovetop. Simply heat a large skillet on high heat, add the corn, and cook for 8-10 minutes, stirring occasionally. Remove from the heat, add butter and salt, and stir until mixed. Place the corn in a bowl and stir in your desired toppings, such as mayonnaise, lime juice, and chili powder. Finally, sprinkle with cotija cheese and serve immediately.
Whether you're enjoying it at a backyard barbecue or as a side dish with your favorite Mexican meal, Mexican street corn is a delicious and flavorful treat. And while it can be served warm or cold, most would agree that it's best served warm to truly enjoy the creamy, tangy, and spicy flavors.
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Elote is the Spanish word for corn cob
Elote, the Spanish word for corn cob, is a popular Mexican street food. It is made by grilling corn on the cob until charred and then coating it with a creamy topping, such as sour cream, crema, or mayonnaise. The corn is then rolled in crumbled cotija cheese, a salty Mexican cheese that can be substituted with feta or parmesan cheese. To finish, the elote is seasoned with chili powder, tajin seasoning, or cayenne pepper, and served with lime wedges on the side.
Elote is a messy but delicious treat, often eaten directly off the cob. It can be served as a side dish to complement Mexican mains or grilled dishes. The corn can be grilled on a barbecue, a grill pan, or a cast-iron skillet. The classic seasoning for elote is chili powder, but smoked paprika is also a popular choice.
The process of making elote begins with grilling the corn until the kernels are charred and slightly blackened. The corn is then coated in a creamy topping, such as mayonnaise or crema, which acts as a glue for the cheese to stick to. The cotija cheese is then sprinkled or rolled onto the corn, followed by seasonings like chili powder or tajin. A squeeze of lime juice adds a tangy finish to the dish.
While elote is traditionally made with grilled corn on the cob, it can also be made with frozen or canned corn kernels. The kernels are cooked in a skillet and then mixed with butter and salt. The mixture is then stirred in mayonnaise and lime juice and seasoned with chili powder and cotija cheese. It is served immediately and can be served warm or cold, making it a perfect side dish for Mexican meals.
Elote is a versatile dish that can be customized to suit different tastes and preferences. Some people prefer to use chipotle mayo or avocado mayo instead of regular mayonnaise. Others might add garlic, chipotle pepper, lime zest, or smoked paprika to the crema or mayonnaise mixture. The amount of chili powder can be adjusted to control the spice level of the dish.
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Crema is a thinner, salted sour cream
Mexican corn on the cob, also known as Elote, is a popular street food in Mexico. It is made by grilling corn on the cob until charred, then coating it in a creamy topping such as butter, mayonnaise, or sour cream. The corn is then rolled in crumbled Cotija cheese, a salty and crumbly Mexican cheese that can be found in most grocery stores.
While Cotija cheese is considered the classic Elote cheese, some recipes suggest substituting it with crumbled feta cheese or Parmesan cheese. In addition to the cheese, the corn can be seasoned with chili powder, tajin seasoning, cayenne pepper, or smoked paprika. A squeeze of lime juice and some fresh cilantro are often added to enhance the flavour.
One important component of Elote is Crema, a Mexican soured cream that is thinner and saltier than American sour cream. Crema can be found in the specialty cheese section or the Latino refrigerated section of grocery stores. It is spread all over the grilled corn before sprinkling with Cotija cheese and other seasonings. If Crema cannot be found, regular sour cream spiked with lime juice can be used as a substitute.
Crema is a key ingredient in Mexican cuisine and is used in various dishes such as tacos, quesadillas, and nachos. It is made from a mixture of heavy cream, buttermilk, and lime juice, and is often seasoned with garlic, salt, and pepper. The addition of lime juice gives Crema a tangy flavour that pairs well with the sweetness of the corn and the saltiness of the cheese in Elote.
Overall, Mexican corn on the cob, or Elote, is a delicious and flavourful dish that combines the creaminess of butter and mayonnaise, the tanginess of Crema and lime juice, the spiciness of chili powder, and the saltiness of Cotija cheese. While Cotija cheese is the classic choice, substitutions can be made, and the dish can be customised to one's preferred level of spiciness and tanginess.
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Frequently asked questions
Cotija cheese is used in Mexican corn, also known as Elote. It is a salty, crumbly Mexican cheese made from cow's milk.
Elote, or Mexican corn on the cob, is a popular street food in Mexico. It is made by grilling corn until charred, then coating it in butter, mayonnaise, and cotija cheese.
Other toppings include lime juice, cilantro, chili powder, and Mexican crema.
