Cheese And Mexican Corn: The Perfect Pairing

Mexican street corn, also known as elote, is a popular Mexican street food. It is made by grilling corn on the cob and coating it with a sauce made from mayonnaise, sour cream, cotija cheese, chilli powder, and lime. The corn can be grilled with the husks on or off, and the sauce is made by mixing together the sour cream, mayonnaise, chilli powder, and lime juice. The corn is then brushed with the sauce and sprinkled with cotija cheese. The dish is often served with lime wedges on the side.

What is Cotija cheese?

Cotija cheese is a type of Mexican cheese that is commonly used in a variety of dishes. It is named after the town of Cotija in the state of Michoacán, Mexico, where it originated. It is made from cow's milk and aged for several months. The cheese is typically made between the summer and fall seasons, using milk from local cattle, and is salted before the fermentation process.

Cotija is a salty, crumbly, and aged cheese with a distinct flavour and texture. It is white in colour and firm in texture, and its flavour has been described as milky. When the cheese is fresh, it is often compared to feta cheese due to its moist and firm texture. However, as the cheese ages, it begins to resemble Parmesan in terms of texture and flavour.

Cotija is a non-melting cheese that softens when exposed to heat. It is commonly used as a "finishing" cheese in Mexican cuisine, crumbled or grated as a topping for dishes such as burritos, soups, salads, beans, tostadas, and tacos. It is also used in Mexican elote (corn on the cob), where it is grilled and smothered in butter, mayonnaise, and crumbled Cotija cheese.

In terms of substitutes, feta or queso fresco can be used in place of Cotija cheese. For aged Cotija, ricotta salata, Parmesan, or Romano cheese can be used as alternatives.

How do you make the sauce?

To make the sauce for Mexican corn, you'll need a combination of Mexican Crema or sour cream, mayonnaise, and crumbled Cotija cheese. Some recipes also include lime juice, cumin, and chili powder.

To make the sauce, simply mix the ingredients together in a bowl. You can also add in some crushed garlic, and chopped cilantro for extra flavour.

If you can't get your hands on Cotija cheese, you can substitute it with feta cheese or parmesan. For a truly authentic Mexican Street Corn experience, however, Cotija is recommended.

Once you've made your sauce, you can brush it over grilled corn on the cob, or mix it through corn kernels in a skillet.

Can you make it vegan?

Mexican corn on the cob, also known as Elote, is a popular street food in Mexico. It is made by grilling corn, which is then coated in butter, mayonnaise, and Cotija cheese.

Cotija cheese is a hard, crumbly Mexican cheese made from cow's milk. It has a salty, tangy, and mild flavour, and its texture is similar to feta cheese.

If you are looking to make a vegan version of this dish, you can replace the Cotija cheese with a vegan alternative. Here are some options and tips to make your own vegan Cotija cheese:

• Use a store-bought vegan feta cheese.
• Make your own vegan Cotija cheese using almonds, nutritional yeast, salt, agar, and refined coconut oil. This recipe also includes instructions for making vegan crema, which you can spread on the corn before sprinkling on the cheese.
• Try making vegan Cotija cheese using almond pulp, flakey sea salt, and lemon zest. Mix these ingredients and press them into a square shape. Cover with a flour sack cloth and let it sit at room temperature for about two days, then it's ready to crumble over your corn.
• Macadamia nut-based Cotija cheese is another option.
• If you can't find Cotija cheese, you can use feta or crumbly queso fresco instead.

Remember, when making vegan alternatives, the taste and texture might differ slightly from the original dish, but you can still create delicious and satisfying vegan versions of your favourite foods!

What's the best way to grill the corn?

To make the perfect Mexican corn, grilling the corn is essential. Here is a step-by-step guide on how to grill the corn to perfection:

Firstly, you will need to decide whether to grill the corn with or without the husk. Grilling the corn without the husk will ensure you get those beautiful char marks and that desirable grilled flavour. If you choose to grill the corn with the husk, you will need to soak the corn in water for 10 minutes before grilling.

Secondly, preheat your grill to a medium-high heat of around 400 degrees Fahrenheit. If you are grilling the corn without the husk, lightly spray each cob with cooking spray or brush with oil or melted butter.

Thirdly, place the corn on the grill and cook for around 7-12 minutes, turning the cobs a quarter turn every 3 minutes to ensure even cooking.

Finally, your corn is ready when the kernels are tender and slightly charred.

If you are short on time or do not have access to a grill, there are alternative methods to cooking the corn. You can cook the corn in the oven by preheating the oven to 425 degrees Fahrenheit, lightly spraying the husked corn with cooking spray, wrapping it in foil, and roasting for 20-25 minutes. Alternatively, you can cook the corn in a skillet by heating oil or butter in a pan, adding the corn kernels, and sautéing until lightly charred.

Now that you have grilled the corn to perfection, it is time to add the toppings!

Can you make it ahead of time?

Yes, you can make Mexican corn ahead of time!

Elote, or Mexican corn on the cob, is best served fresh, but if you're preparing for a gathering, you can grill the corn a day in advance. Then, add the butter, mayonnaise, and cheese just before serving.

If you're making a salad version of this recipe, you can grill the corn and store it in the fridge. Make the topping sauce and store it in an airtight container. When you're ready to serve, heat up the corn and top it with the crema mixture, paprika, and cotija cheese.

If you're making a large batch, it's best to grill the corn in batches to ensure even cooking. You can also cook the corn in an air fryer, oven, or microwave.

For the cheese, you can use cotija, a salty and crumbly Mexican cheese, or substitute it with feta or queso fresco.

Frequently asked questions