Frederic Melton
Corn with mayo and cheese is a popular and indulgent dish known by various names depending on the region. In Mexico, it’s often referred to as elote, a traditional street food where grilled corn on the cob is slathered with mayonnaise, crumbled cheese (like cotija), and a sprinkle of chili powder or Tajín seasoning. In other parts of the world, a similar dish might be called Mexican street corn or simply corn with mayo and cheese. This savory and creamy combination has gained global popularity for its rich flavors and satisfying texture, making it a favorite at gatherings, fairs, and as a side dish.
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What You'll Learn
Mexican Street Corn (Elote)
Mexican Street Corn, or *Elote*, is a culinary masterpiece that transforms humble corn into a decadent, handheld delight. The key to its magic lies in the harmonious layering of flavors: creamy mayonnaise, crumbled cotija cheese, a sprinkle of chili powder, and a squeeze of lime. This combination creates a symphony of tastes—rich, tangy, spicy, and bright—that elevates corn from a side dish to a star attraction. Unlike its off-the-cob cousin, *Esquites*, *Elote* is served on the cob, making it a portable, messy, and utterly satisfying street food experience.
To recreate this Mexican classic at home, start by grilling fresh corn until it’s charred and smoky. Brush each cob generously with a mixture of mayonnaise and Mexican crema (or substitute with sour cream for a similar tang). Next, roll the corn in crumbled cotija cheese, ensuring every kernel is coated. Dust with chili powder or Tajín seasoning for heat, and finish with a squeeze of lime to balance the richness. Pro tip: If cotija isn’t available, feta or queso fresco can stand in, though the flavor profile will shift slightly.
What sets *Elote* apart from other corn dishes is its texture and presentation. The mayonnaise base clings to the kernels, creating a creamy foundation that contrasts beautifully with the crumbly cheese and the crisp, charred corn. The lime adds a refreshing acidity, while the chili powder brings a subtle kick. This dish is a masterclass in balancing flavors and textures, making it a favorite at Mexican street food stalls and backyard barbecues alike.
For those looking to experiment, consider adding a modern twist. Swap the cotija for shredded Parmesan or sprinkle on fresh cilantro for an herbal note. Vegetarians and vegans can substitute the mayo with a plant-based alternative and use nutritional yeast or vegan cheese for a cruelty-free version. Regardless of the variation, the essence of *Elote* remains: a celebration of corn, elevated by bold, complementary ingredients.
In a world where corn is often relegated to the sidelines, *Elote* reminds us of its potential. It’s not just a dish—it’s an experience, a taste of Mexico’s vibrant street food culture. Whether enjoyed at a bustling market or crafted in your own kitchen, *Elote* proves that sometimes, the simplest ingredients can create the most unforgettable flavors. So, the next time you grill corn, skip the butter and reach for the mayo—your taste buds will thank you.
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Corn Mayo Cheese Toast
Corn with mayo and cheese, a delightful combination, has many names across cultures, but one standout variation is Corn Mayo Cheese Toast. This dish transforms simple ingredients into a creamy, cheesy, and crunchy delight. The key lies in balancing the sweetness of corn, the richness of mayo, and the sharpness of cheese, all atop a crisp toast base. It’s a snack that’s as versatile as it is satisfying, perfect for breakfast, tea time, or even a quick dinner.
To craft the perfect Corn Mayo Cheese Toast, start by selecting sweet corn kernels, either fresh or canned, and mix them with a generous dollop of mayonnaise. The mayo acts as a binder and adds a creamy texture, but be cautious—too much can make the mixture soggy. Add shredded cheddar or mozzarella for a melty, cheesy element, and season with a pinch of black pepper, paprika, or chili flakes for a kick. Spread this mixture evenly on a slice of bread (multigrain or sourdough works well) and toast until the edges are golden and the cheese is bubbling.
What sets Corn Mayo Cheese Toast apart is its adaptability. For a healthier twist, swap mayo with Greek yogurt or add chopped vegetables like bell peppers or spinach for extra nutrition. Kids love it plain, while adults might enjoy a sprinkle of jalapeños or a drizzle of sriracha for heat. The toast can also be served open-faced or as a sandwich, making it a portable meal. Its simplicity and quick prep time make it a go-to for busy days or sudden cravings.
Comparatively, while dishes like Mexican elote (corn with mayo, cheese, and lime) or Indian corn chaat share similar flavor profiles, Corn Mayo Cheese Toast stands out for its crispy base and ease of preparation. It’s a fusion of global flavors tailored for toast lovers. Whether you’re a student, a working professional, or a parent, this dish is a testament to how a few pantry staples can create something extraordinary.
In essence, Corn Mayo Cheese Toast is more than just a snack—it’s a canvas for creativity. Experiment with herbs, spices, or even different cheeses to make it your own. With its quick prep, customizable nature, and irresistible taste, it’s no wonder this dish has carved its niche in the world of comfort food. Try it once, and you’ll find yourself reaching for the mayo and cheese every time you spot a loaf of bread.
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Cheesy Corn Casserole
Corn with mayo and cheese, often referred to as Cheesy Corn Casserole, is a comforting dish that blends creamy textures with savory flavors. This casserole typically combines whole kernel corn, creamed corn, mayonnaise, and shredded cheese, baked until golden and bubbly. It’s a staple at potlucks, holiday tables, and family dinners, offering a rich, indulgent side that pairs well with grilled meats or roasted vegetables. The mayo adds a tangy creaminess, while the cheese melts into a gooey layer that binds the dish together.
To make Cheesy Corn Casserole, start by preheating your oven to 350°F (175°C). In a large bowl, mix 1 can of whole kernel corn (drained), 1 can of creamed corn, 1 cup of shredded cheddar cheese, ½ cup of mayonnaise, and 1 beaten egg. For added texture, fold in ¼ cup of crushed crackers or breadcrumbs. Transfer the mixture to a greased 8x8-inch baking dish and bake for 40–45 minutes, or until the top is golden brown and the edges are slightly crispy. Let it cool for 5 minutes before serving to allow it to set.
What sets Cheesy Corn Casserole apart from other corn dishes is its simplicity and versatility. Unlike cornbread, which is drier and crumbly, this casserole is moist and spoonable. Compared to corn pudding, it’s less eggy and more cheese-forward. The mayo acts as a secret weapon, enhancing richness without overpowering the natural sweetness of the corn. For a lighter version, substitute Greek yogurt for mayo, or add diced jalapeños for a spicy kick.
When serving Cheesy Corn Casserole, consider the occasion. For casual gatherings, pair it with barbecue ribs or smoked chicken. For holiday meals, it complements roasted turkey or ham. Leftovers can be reheated in the oven or microwave, though the texture is best when enjoyed fresh. Store any remaining casserole in an airtight container in the fridge for up to 3 days. This dish is kid-friendly, making it a hit with younger eaters, and its prep-and-bake format ensures minimal hands-on time for busy cooks.
In essence, Cheesy Corn Casserole is more than just corn with mayo and cheese—it’s a crowd-pleasing comfort dish that elevates simple ingredients into something special. Its creamy, cheesy profile and easy preparation make it a go-to recipe for any occasion. Whether you’re feeding a family or contributing to a potluck, this casserole delivers warmth and satisfaction in every bite.
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Corn on the Cob with Toppings
Corn on the cob, a summer staple, transforms into a decadent treat when slathered with mayonnaise and cheese. This combination, often referred to as Mexican street corn or elote, has gained global popularity for its creamy, tangy, and savory profile. The mayo acts as a base, enriching the corn’s natural sweetness, while the cheese adds a salty, umami punch. Together, they create a texture and flavor contrast that elevates the humble cob into a gourmet experience.
To recreate this dish at home, start by grilling or boiling your corn until tender. While still warm, spread a generous layer of mayonnaise evenly across the kernels—about 1 tablespoon per cob for a balanced coating. Next, sprinkle crumbled cotija or feta cheese (around 2 tablespoons per cob) for a salty kick. For added depth, dust with chili powder or paprika (a pinch per cob) and garnish with fresh cilantro. Serve immediately to enjoy the warmth of the corn against the cool, creamy toppings.
What sets this dish apart is its versatility. While traditional elote uses cotija, feel free to experiment with Parmesan, cheddar, or even pepper jack for a spicy twist. For a lighter version, swap mayo with Greek yogurt or a lime-infused aioli. Vegetarians and vegans can opt for plant-based mayo and nutritional yeast instead of cheese. The key is to maintain the creamy-cheesy balance while tailoring it to your taste.
Comparing this to other corn preparations, like buttered corn or corn with herb butter, the mayo-cheese combo stands out for its richness and complexity. Butter offers simplicity, while mayo and cheese bring layers of flavor and texture. However, be mindful of portion sizes—mayo and cheese are calorie-dense, so this dish is best enjoyed as an occasional indulgence rather than a daily side.
In conclusion, corn on the cob with mayo and cheese is more than just a snack; it’s a celebration of textures and flavors. Whether you’re grilling for a backyard party or craving a quick upgrade to your weeknight dinner, this topping combination delivers. With a few simple ingredients and a bit of creativity, you can turn ordinary corn into an extraordinary treat that’s sure to impress.
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Mayo Cheese Corn Salad
Corn with mayo and cheese, often referred to as Mayo Cheese Corn Salad, is a versatile dish that blends creamy textures with sweet and savory flavors. This salad is a staple at picnics, barbecues, and potlucks, offering a refreshing yet indulgent side that pairs well with grilled meats or stands alone as a light meal. Its simplicity lies in its ingredients—fresh or canned corn, mayonnaise, shredded cheese, and optional add-ins like diced bell peppers or herbs—but its appeal is in the harmonious balance of flavors. The mayo provides richness, the cheese adds a sharp or melty contrast, and the corn brings natural sweetness, creating a dish that’s both comforting and vibrant.
To craft the perfect Mayo Cheese Corn Salad, start by selecting high-quality corn. Fresh, grilled corn kernels add a smoky depth, but canned or frozen corn works in a pinch. Combine 2 cups of cooked corn with 1/3 cup of full-fat mayonnaise for optimal creaminess—adjust the mayo based on preference for a lighter or richer salad. Add 1 cup of shredded cheddar or Monterey Jack cheese for a classic flavor profile, or experiment with pepper jack for a spicy kick. For added texture and freshness, toss in diced red bell peppers, chopped cilantro, or green onions. Season with salt, pepper, and a squeeze of lime juice to brighten the flavors. Chill for at least 30 minutes before serving to allow the flavors to meld.
What sets Mayo Cheese Corn Salad apart from other corn dishes is its adaptability. Unlike cornbread or corn on the cob, this salad can be tailored to dietary preferences or ingredient availability. For a healthier twist, substitute Greek yogurt for half the mayo, or use vegan mayo and dairy-free cheese for a plant-based version. To elevate the dish, consider adding crumbled bacon, diced avocado, or a sprinkle of chili powder for a Southwestern flair. Its versatility makes it a crowd-pleaser, whether served at a casual gathering or a holiday feast.
While Mayo Cheese Corn Salad is undeniably delicious, it’s important to balance indulgence with moderation. The mayo and cheese contribute to a higher calorie count, so portion control is key. Serving the salad in smaller bowls or pairing it with lighter dishes like grilled chicken or a green salad can help offset its richness. Additionally, using fresh, seasonal corn and herbs enhances the dish’s nutritional value, adding fiber and antioxidants. For those mindful of dairy, opting for a lighter cheese or reducing the quantity can make the salad more waistline-friendly without sacrificing flavor.
In the realm of corn-based dishes, Mayo Cheese Corn Salad stands out for its simplicity, versatility, and crowd-pleasing appeal. It’s a testament to how a few humble ingredients can come together to create something greater than the sum of its parts. Whether you’re a seasoned cook or a kitchen novice, this salad is a reliable go-to that delivers on taste and texture. With its creamy, cheesy, and sweet notes, it’s a dish that feels both nostalgic and fresh, making it a timeless addition to any table.
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Frequently asked questions
Corn with mayo and cheese is commonly called elote or Mexican street corn.
Yes, elote is the traditional Mexican dish that features grilled corn slathered with mayo, cheese, and other toppings.
Cotija cheese, a crumbly Mexican cheese, is typically used, though other cheeses like Parmesan can be substitutes.
Yes, the off-the-cob version is called esquites or Mexican street corn salad, served in a cup.
Common toppings include chili powder, lime juice, cilantro, and Tajín seasoning for extra flavor.
