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 it is lightly charred, then coating it in a mixture of butter, mayonnaise, and Mexican crema, a slightly soured and thickened cream. The corn is then typically sprinkled with a salty, crumbly cheese called Cotija, although feta or queso fresco can be used as substitutes. Finally, the corn is often seasoned with chili powder, tajin seasoning, cayenne pepper, or smoked paprika, and served with lime wedges.
| Characteristics | Values |
|---|---|
| Name | Elote, Mexican Corn on the Cob |
| Cheese | Cotija, Feta, Queso Fresco, Parmesan |
| Other ingredients | Butter, Mayonnaise, Lime, Cilantro, Garlic, Cayenne Pepper, Chili Powder, Smoked Paprika, Mexican Crema, Sour Cream |
| Preparation | Grilled, Boiled, Air-fried, Oven-roasted |
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What You'll Learn
Cotija cheese is the traditional choice
Mexican corn on the cob, also known as Elote, is a delicious and popular street food. The corn is grilled and then coated in a variety of toppings, including butter, mayonnaise, and cheese. While various types of cheese can be used, Cotija cheese is the traditional choice.
Cotija cheese is a hard, salty, and crumbly Mexican cheese made mainly from cow's milk. It resembles feta cheese in texture and can be substituted with feta if Cotija is unavailable. Cotija cheese is typically found in the specialty cheese section of grocery stores. The cheese is an important ingredient in Mexican corn as it adds a salty flavour that enhances the overall taste and texture of the dish.
When making Mexican corn on the cob, the corn is first grilled until lightly charred. It is then coated in butter and mayonnaise, and finally, sprinkled with Cotija cheese. Other toppings such as herbs, spices, and seasonings can also be added to enhance the flavour. Some popular choices include lime juice, chili powder, cayenne pepper, and fresh cilantro.
Cotija cheese is also used in other Mexican dishes, such as corn salads, nachos, and guacamole. It is a versatile and tasty addition to many recipes. While it is the traditional choice for Mexican corn on the cob, other cheeses such as feta, queso fresco, or mozzarella can be used as substitutes if needed.
Overall, Cotija cheese is the classic and preferred option for Mexican corn on the cob. Its salty and crumbly texture adds a unique flavour and authenticity to the dish, making it a popular choice for both street vendors and home cooks alike.
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Feta is a common substitute
Mexican corn on the cob, or elote, is typically made with cotija cheese. Cotija is a hard, crumbly Mexican cheese made mainly from cow's milk, with a salty flavour. It is similar to feta cheese, which is often suggested as a substitute if cotija is unavailable.
Feta is a Greek curd cheese made from sheep's milk or a mixture of sheep and goat's milk. It has a salty and tangy taste, with a rich, creamy texture. Feta is a good substitute for cotija in Mexican corn because of its similar salty flavour and crumbly texture.
When making Mexican corn, the corn on the cob is typically grilled until lightly charred, then slathered with butter and mayonnaise. The feta or cotija cheese is then sprinkled on top, along with other seasonings like lime juice, chili powder, cayenne pepper, or smoked paprika. The combination of salty cheese, creamy butter and mayonnaise, and tangy lime juice creates a delicious blend of flavours and textures.
Some recipes suggest mixing the cheese with the butter and mayonnaise before spreading it on the corn. This helps the cheese stick to the corn and ensures every bite has a good amount of cheese. The corn can be grilled on an outdoor grill, in an air fryer, or even boiled first and then grilled to achieve the desired level of charring.
So, if you're looking to make Mexican corn on the cob but can't find cotija cheese, feta is a common and recommended substitute that will result in a delicious dish.
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Queso fresco is another alternative
Mexican corn on the cob, also known as Elote, is a delicious treat, especially during the summer. The traditional way of making it involves grilling corn on the cob, rolling it in butter and mayonnaise, and then sprinkling it with Cotija cheese. However, if you don't have Cotija cheese, there are several alternatives you can use, including Queso Fresco.
Cotija cheese is a hard, crumbly Mexican cheese made mainly from cow's milk. It is quite salty and resembles feta cheese in taste and texture. It is usually available in the specialty cheese section of grocery stores. However, if you can't find Cotija cheese or want to try something different, there are a few suitable substitutes.
In addition to queso fresco, other suitable substitutes for Cotija cheese include feta cheese and shredded mozzarella. Feta has a similar salty and tangy flavour profile to Cotija, making it a good substitute. Mozzarella, while different in taste and texture, can also be used if shredded finely.
So, if you're looking to make Mexican corn on the cob but don't have access to Cotija cheese, give Queso Fresco a try! It will add a delicious, subtle cheese flavour to the dish and is a great option for those who prefer a less salty taste experience. As always, feel free to experiment with different cheeses and adjust the recipe to your liking!
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Parmesan is used in El Salvador
Mexican corn on the cob, or elote, is a popular dish made by grilling corn and coating it with butter and mayonnaise, and cotija cheese. This cheese is a hard, crumbly Mexican variety made mainly from cow's milk, resembling feta in taste and texture. It is often seasoned with chilli powder, tajin seasoning, cayenne pepper, or smoked paprika.
In El Salvador, Central America, a variation of this dish is prepared using parmesan cheese. This version, called elote loco, involves first boiling the corn, then covering it with butter, mayonnaise, and a black sauce made from a mix of Worcestershire and soy sauce. The parmesan cheese is then sprinkled on top, and chile sauce is added for heat. Street vendors in El Salvador may use a cheaper, saltier cheese, and less spice, but the overall preparation method remains the same.
Elote loco is a unique take on the traditional Mexican elote, showcasing the versatility of corn as a staple food across different cultures and regions. While the Mexican version favours cotija cheese, El Salvador's use of parmesan offers a distinct flavour profile that reflects local preferences and ingredients.
It is worth noting that in Mexico, the type of cheese used in elote can vary as well. While cotija is traditional, some recipes substitute it with feta, queso fresco, or even mozzarella, depending on availability and personal preference. The use of parmesan in El Salvador further highlights the adaptability of this dish, allowing each region to put its own spin on a classic.
Whether it's the salty cotija in Mexico or the savoury parmesan in El Salvador, the combination of grilled corn, creamy butter and mayonnaise, and tangy cheese creates a flavourful dish that has become a favourite among locals and visitors alike.
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Street vendors use cheaper, salty cheese
Mexican corn on the cob, or elote, is a popular street food in Mexico. It is made by grilling corn and then coating it with a variety of toppings, including butter, mayonnaise, and cheese. While the traditional cheese used in elote is Cotija, a salty and crumbly Mexican cheese, street vendors often use cheaper, salty cheeses as a substitute.
Cotija cheese is a hard, salty cheese made mainly from cow's milk. It is a popular ingredient in Mexican cuisine and can be found in most grocery stores. However, it may be difficult to find in some regions, and it can be expensive. As a result, street vendors often opt for more affordable alternatives.
There are several cheaper, salty cheeses that can be used in place of Cotija in elote. Feta cheese is a common substitute, as it has a similar salty and crumbly texture. Crumbled queso fresco, a shredded white cheese, is another popular option. Some vendors may also use shredded mozzarella or parmesan cheese.
Using a cheaper, salty cheese in place of Cotija does not compromise the flavour of the elote. In fact, the saltiness of the cheese is an important component of the dish, as it enhances the overall flavour and texture of the toppings. The saltiness of the cheese also balances out the sweetness of the corn, creating a delicious contrast.
While Cotija cheese is traditional in elote, street vendors have demonstrated creativity and adaptability by using alternative, more affordable cheeses. This not only makes the dish more accessible but also adds a unique twist to the classic Mexican street food.
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Frequently asked questions
Cotija cheese is the traditional choice for Mexican corn on the cob, also known as Elote. It is a hard, salty, crumbly Mexican cheese that resembles feta.
Cotija cheese can be found in most grocery stores, usually in the specialty cheese section.
Yes, feta cheese can be used as a substitute for Cotija. Other alternatives include queso fresco, mozzarella, and parmesan.
First, grill the corn until it is lightly charred all over. Then, roll it in butter and spread it with mayonnaise. Finally, sprinkle the corn with your chosen cheese.
