Randy Chandler
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 variety of toppings. The most common cheese used for Mexican corn is Cotija, a salty and crumbly Mexican cheese made from cow's milk. Cotija cheese can be substituted with feta cheese or crumbled queso fresco. The cheese is usually combined with butter, mayonnaise, lime juice, and chili powder to create a tangy, savoury, and slightly spicy flavour profile.
| Characteristics | Values |
|---|---|
| Name | Elote |
| Type of Cheese | Cotija |
| Other Cheese Options | Feta, Queso Fresco, Mozzarella, Parmesan |
| Other Ingredients | Butter, Mayonnaise, Lime, Sour Cream, Mexican Crema, Chili Powder, Cayenne Pepper, Cilantro, Smoked Paprika |
| Preparation | Grilled, Boiled, Air-fried |
Explore related products
What You'll Learn
Cotija cheese is the traditional topping
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 butter, mayonnaise, and crumbled cotija cheese. The cheese is typically salty and crumbly, resembling feta cheese in texture and appearance.
When preparing Mexican corn, the grilled corn is first coated in the spread, which helps the cheese to stick to the cob. The cotija cheese is then sprinkled or crumbled on top, ensuring it covers all sides of the corn. This step can be done in advance, as the cotija mixture can be refrigerated for up to 24 hours. Finally, a squeeze of lime juice is added to the corn for a bright pop of flavour.
While cotija cheese is traditional, some variations and substitutions are possible. For example, feta cheese or queso fresco can be used as alternatives if cotija is unavailable. Additionally, some recipes suggest using shredded mozzarella or parmesan cheese instead. However, it is recommended to use cotija cheese whenever possible to achieve the authentic flavour of Mexican corn.
In summary, cotija cheese is the traditional topping for Mexican corn on the cob, adding a distinctive salty flavour and texture to the dish. It is combined with a variety of spreads and seasonings to create a delicious and authentic Mexican culinary experience.
Creative Ways to Use Processed Cheese
You may want to see also
Feta is a common substitute
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 in butter and mayonnaise, and cheese. The traditional cheese used in this dish is Cotija, a hard, crumbly Mexican cheese made mainly from cow's milk. Cotija cheese is salty and resembles feta cheese in appearance and taste.
In addition to the cheese, Mexican corn on the cob is often seasoned with lime juice, chili powder, tajin seasoning, cayenne pepper, or smoked paprika. The corn is typically grilled until the kernels are charred and slightly blackened, adding a smoky flavour to the dish. The combination of salty cheese, creamy butter and mayonnaise, tangy lime juice, and spicy seasonings creates a unique and irresistible flavour profile.
When preparing Mexican corn on the cob, it is essential to start with fresh corn cobs. Frozen corn tends to be watery and does not char as nicely as fresh corn. The corn is grilled until slightly blackened, then coated in the butter and mayonnaise mixture. The cheese is then sprinkled on top, followed by a squeeze of lime juice. This dish is best served fresh, but you can prepare the corn and the Cotija or feta cheese mixture a day in advance if needed.
The Magic of Dairy: Yogurt and Cheese's Cell Structure
You may want to see also
Elote is the Mexican name
Some people like to add tangy Mexican crema or sour cream to their elote, along with crumbled cotija cheese, fresh lime juice, a hint of chili powder, and a sprinkle of fresh cilantro. This version is known as "elote Mexican street corn style" and is said to be even more delicious than the typical mayonnaise and butter version. The addition of Mexican crema or sour cream gives the elote a creamy texture and a tangy flavour.
The type of cheese used in elote is important, as it adds a salty flavour to the dish. Traditional elote uses cotija cheese, but it can be difficult to find in some regions. Good substitutes for cotija cheese include feta cheese, shredded mozzarella, or crumbly queso fresco. These cheeses can be crumbled or shredded and sprinkled over the elote, adding a salty and savoury element to the dish.
The process of making elote starts with grilling the corn on the cob until it is slightly charred. Then, a creamy spread is made with mayonnaise, sour cream, or Mexican crema, and various seasonings such as chili powder, garlic, and cilantro. This spread is then slathered onto the grilled corn cobs, and the crumbly cheese is sprinkled on top. Finally, a squeeze of lime juice is added to the elote, giving it a bright pop of flavour.
Elote is a simple yet delicious dish that combines sweet, tangy, salty, and savoury flavours. It can be made with different combinations of ingredients, allowing for creativity and personal preference. Whether enjoyed as a street food in Mexico or prepared at home, elote is a tasty and unique way to enjoy corn on the cob.
Ole Quesadilla Cheese: Melty, Stretchy, and Perfect for Grilling
You may want to see also
Explore related products
Street vendors sell it with mayonnaise
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 butter, mayonnaise, and crumbled cotija cheese. Street vendors in Mexico sell this delicious treat, and it has become a beloved food for many.
Elote is a simple dish, but its flavour is unbeatable. The combination of creamy, cheesy, sweet, and sour notes creates a perfect balance. The key to its success is the use of mayonnaise, which not only adds a tangy flavour but also acts as a base for the cheese to stick to the corn. This ensures that every bite is packed with flavour.
The traditional cheese used in elote is cotija, a hard, crumbly Mexican cheese made mainly from cow's milk. It resembles feta cheese in texture and can be substituted if cotija is unavailable. Cotija cheese is salty, contributing to the overall seasoning of the dish and enhancing its flavour and texture.
When preparing elote, the corn is grilled first, then coated in the mayonnaise mixture. The cheese is then sprinkled on top, followed by a squeeze of lime juice. Some variations of elote include additional ingredients such as chili powder, tajin seasoning, cayenne pepper, or fresh cilantro, enhancing the smoky, spicy, and savoury flavours of the dish.
Elote is a versatile dish that can be enjoyed in various ways. It can be eaten directly off the cob, cut off the cob for a cold corn salad, or served in a cup with all the ingredients mixed together. The street vendors in Mexico often ask if you want cayenne or chilli on top, customising the dish to your preference.
Velveeta Broccoli and Cheese: Quick, Easy, Delicious!
You may want to see also
It's also called Mexican street corn
Mexican corn on the cob, also known as elote, is a popular street food in Mexico. This is why it is also known as Mexican street corn. Elote is derived from the Spanish word for "corn cob". It is made by grilling corn on the cob until charred and then smothering it in butter, mayonnaise, and crumbled cotija cheese.
Cotija cheese is a hard, crumbly Mexican cheese made mainly from cow's milk. It is salty and resembles feta cheese, which can be used as a substitute if cotija is unavailable. The cheese is usually added to the corn after the butter and mayonnaise, right before serving.
Elote is typically seasoned with lime juice, chili powder, tajin seasoning, cayenne pepper, or smoked paprika. Fresh cilantro is also sometimes added. The combination of cotija cheese and tajin seasoning adds the ideal amount of flavour while providing a perfect salty-sweet bite.
Some recipes for elote use Mexican crema, a type of sour cream, instead of mayonnaise. The crema is mixed with mayonnaise, lime juice, and spices, and spread onto the grilled corn. This mixture helps the cheese stick to the corn.
Annatto in Cheese: A Natural Way to Color and Flavor
You may want to see also
Frequently asked questions
Cotija cheese is the traditional cheese used for Mexican corn. It is a hard, crumbly Mexican cheese made from cow's milk. It resembles feta cheese, which can be used as a substitute.
Mexican corn (elote) is grilled corn on the cob covered in mayonnaise, Mexican crema, butter, lime juice, and chili powder.
Cotija cheese is a salty, crumbly Mexican cheese made from cow's milk. It resembles feta cheese and can be substituted with feta or shredded mozzarella.
Mexican corn on the cob is called elote, which means "corn cob" in Spanish. It is a popular street food in Mexico.
