Andy Montoya
Elote, or Mexican corn on the cob, is a popular street food in Mexico. It is grilled and smothered in butter, mayonnaise, and crumbled cheese. The traditional cheese used in elote is cotija, a salty and crumbly Mexican cheese made mainly from cow's milk. However, if cotija is unavailable, alternatives such as feta, queso fresco, or parmesan can be used instead. The Unicorn Elote is a contemporary twist on this classic dish, featuring corn painted with blue mayonnaise and rainbow-dyed cheese. It is available at E-Lokos in Huejutla, Hidalgo, Mexico, and is covered in rainbow-dyed cheese and sprinkles.
| Characteristics | Values |
|---|---|
| Name | Unicorn Elote |
| Type | Street food |
| Place of origin | Mexico |
| Main ingredients | Corn, blue mayonnaise, rainbow-dyed cheese, butter |
| Other ingredients | Sour cream, Mexican crema, Greek yogurt, lime juice, spices |
| Cheese alternatives | Cotija, feta, queso fresco, parmesan, ricotta salata |
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What You'll Learn
- Unicorn elote is a rainbow-coloured version of the traditional Mexican corn on the cob dish
- The corn is 'painted' with blue mayonnaise and covered in multi-coloured cheese
- The traditional cheese used in elote is cotija, but alternatives include feta, parmesan, and queso fresco
- Elote is a popular street food in Mexico, commonly sold by street vendors
- The dish is characterised by a combination of creamy, cheesy, sweet, and sour flavours
Unicorn elote is a rainbow-coloured version of the traditional Mexican corn on the cob dish
Elote, or Mexican corn on the cob, is a popular street food in Mexico. It is traditionally grilled and smothered in butter, mayonnaise, and crumbled cotija cheese, a salty and crumbly Mexican cheese made mainly from cow's milk. However, if cotija is unavailable, alternatives such as feta, queso fresco, ricotta salata, or parmesan can be used instead.
Unicorn elote is a rainbow-coloured version of this traditional Mexican corn on the cob dish. It is made by "painting" corn with blue mayonnaise and covering it with orange, blue, red, and green-coloured cotija cheese. To finish, a dollop of melted butter is added on top. The dish is available at E-Lokos in Huejutla, Hidalgo, Mexico, and is also known as "E-Unicornio".
The rainbow-coloured version of elote is not the only variation of the traditional dish. Another version includes crushed Hot Cheetos or Takis Chips, resulting in a fiery red appearance. Elote can also be served in a cup, with the corn kernels cooked in a cast-iron skillet with butter and tossed with cheese and a cream sauce.
Elote is best served fresh, but it can be made ahead of time by grilling the corn and adding the butter, mayonnaise, and cheese just before serving. It is a delicious and easy-to-make snack, perfect for summer cookouts and BBQs.
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The corn is 'painted' with blue mayonnaise and covered in multi-coloured cheese
Elote, or Mexican corn on the cob, is a popular street food in Mexico. It is grilled and smothered in butter, mayonnaise, and crumbled cheese. The corn in Unicorn Elote is painted with blue mayonnaise and covered in multi-coloured cheese. This rainbow version of the dish is an Instagram-lover's dream. The corn is painted with blue mayonnaise and sprinkled with orange, blue, red, and green-coloured cotija cheese. The dish is then finished off with a dollop of melted butter.
The traditional cheese used in elote is cotija, a salty and crumbly Mexican cheese made mainly from cow's milk. However, if cotija is unavailable, alternatives such as feta, queso fresco, or parmesan can be used instead. Cotija cheese is a hard, crumbly Mexican cheese, primarily made from cow's milk. It is quite salty and resembles feta cheese in appearance and flavour. While feta can be used as a substitute, it is recommended to use cotija for the most authentic elote experience.
To prepare elote, corn on the cob is grilled until lightly charred. It is then rolled in melted butter and spread with mayonnaise. Finally, the corn is sprinkled with cotija cheese, with a squeeze of lime juice adding a bright pop of flavour. The corn can also be lightly dusted with chilli powder, tajin, or cayenne pepper before serving. Fresh cilantro is also a tasty addition.
Unicorn Elote is available at E-Lokos in Huejutla, Hidalgo, Mexico. The elote goes by the name of "E-Unicornio" and is covered in rainbow-dyed cheese and sprinkles. This candy-coloured iteration of the classic dish is only available during the last week of April and while supplies last.
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The traditional cheese used in elote is cotija, but alternatives include feta, parmesan, and queso fresco
Elote, or Mexican corn on the cob, is a popular street food in Mexico. It is grilled and smothered in butter, mayonnaise, and crumbled cheese. The traditional cheese used in elote is cotija, a salty and crumbly Mexican cheese made mainly from cow's milk. However, cotija cheese may not always be easily available, especially outside of Mexico, so alternatives are often used.
Feta is a suitable substitute for cotija in elote because it has a similar salty flavour and crumbly texture. It is more widely available than cotija, particularly in regions with a smaller Hispanic population. While feta may not taste exactly the same as cotija, it will still be delicious in elote. In addition to feta, other suggested alternatives to cotija include Parmesan, queso fresco, and ricotta salata. Parmesan can be used as a substitute for cotija cheese in elote, but it will not have the same flavour. Parmesan has a strong, nutty flavour that is quite different from the salty, tangy taste of cotija. In terms of texture, parmesan is also harder and less crumbly than cotija. While it can still be tasty, it will not provide the same authentic elote experience.
Queso fresco is another good option, though it may be harder to find if you don't have access to cotija. It is a mild Mexican cheese that can be crumbled over the corn. It will not provide the same salty, strong flavour as cotija, but the texture will remain similar as both cheeses are crumbly. If you are looking for a substitute for cotija that will provide a similar flavour, then feta is a better option.
While cotija is the traditional cheese used in elote, some people have experimented with other types of cheese. For example, blue cheese crumbles can be used in elote, as can rainbow-coloured cotija cheese.
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Elote is a popular street food in Mexico, commonly sold by street vendors
Elote, or Mexican corn on the cob, is a popular street food in Mexico, commonly sold by street vendors. It is a delicious and easy-to-make snack, perfect for summer cookouts and BBQs. Elote is grilled corn on the cob slathered in a creamy mayo sauce and garnished with cheese and lime. The traditional cheese used in elote is cotija, a salty and crumbly Mexican cheese made mainly from cow's milk. However, if cotija is unavailable, alternatives such as feta, queso fresco, ricotta salata, or parmesan can be used instead.
To prepare elote, corn on the cob is grilled until lightly charred. It is then rolled in melted butter and spread with mayonnaise. The corn is then sprinkled with cotija cheese, with a squeeze of lime juice adding a bright pop of flavour. The addition of spices like chili powder, tajin, or cayenne pepper also enhances the overall flavour profile.
There are many variations of elote, including the Unicorn Elote, which is a contemporary twist on the classic dish. Unicorn Elote is made by "painting" corn with blue mayonnaise and rainbow-dyed cotija cheese, and finishing it off with a dollop of melted butter. This colourful version of elote is available at E-Lokos in Huejutla, Hidalgo, Mexico, and has become a popular Instagram trend.
Elote is a versatile dish that can be customised to suit different tastes and preferences. It can be served as a snack or a side dish, and can even be made into a cup version, known as "Elote in a Cup", which includes crushed Hot Cheetos for an extra spicy kick. Whether enjoyed as a classic street food in Mexico or a trendy unicorn-themed treat, elote is a delicious and popular choice for corn on the cob.
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The dish is characterised by a combination of creamy, cheesy, sweet, and sour flavours
Elote, or Mexican corn on the cob, is a popular street food in Mexico. The dish is characterised by a combination of creamy, cheesy, sweet, and sour flavours. It is made by grilling corn on the cob and coating it with a mixture of mayonnaise, butter, and cheese. The traditional cheese used in elote is cotija, a salty and crumbly Mexican cheese made mainly from cow's milk. However, cotija cheese may not always be easily available, especially outside of Mexico, so alternatives such as feta, queso fresco, or parmesan can be used instead.
The corn is grilled to add a smoky flavour, and the mayonnaise mixture, which can also include sour cream, Mexican crema, or Greek yogurt, provides a creamy, tangy base for the cheese to stick to. The addition of lime juice and spices like chili powder, tajin, or cayenne pepper also enhances the overall flavour profile.
One variation of elote is the Unicorn Elote, which is made by "painting" corn with blue mayonnaise and rainbow-dyed cotija cheese, and finishing it off with a dollop of melted butter. This candy-coloured iteration is available at E-Lokos in Huejutla, Hidalgo, Mexico, and is covered in rainbow-dyed cheese and sprinkles.
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Frequently asked questions
Elote, or Mexican corn on the cob, is a popular street food in Mexico. It is grilled and smothered in butter, mayonnaise, and crumbled cheese.
Unicorn Elote is a candy-colored iteration of the classic Elote. It is covered in rainbow-dyed cheese and sprinkles. It is available at E-Lokos in Huejutla, Hidalgo, Mexico.
Elote Unicornio Blue Cheese is made by "painting" corn with blue mayonnaise, and topping it with orange, blue, red, and green-colored cotija cheese, and finishing it off with a dollop of melted butter.
