Cheese Toppings On Mexican Street Corn: A Guide

Mexican corn on the cob, also known as Elote, is a popular street food in Mexico. The corn is grilled and then covered in a creamy spread, before being topped with cheese. The traditional cheese used in Elote is Cotija, a salty and crumbly Mexican cheese. However, Cotija can be hard to find outside of Mexico, so alternatives such as Parmesan, Feta, or Queso Fresco are often used instead.

What is Mexican corn on the cob called?

Mexican corn on the cob is called "elote". Elote is a popular street food in Mexico, where it is grilled and covered in a variety of toppings. The traditional way to make elote is to grill the corn and then coat it in butter, mayonnaise, and cotija cheese, which is salty and crumbly. It is then often seasoned with chili powder, tajin seasoning, or cayenne pepper, and served with a lime wedge.

Some recipes suggest mixing the mayonnaise with sour cream, Greek yogurt, or Mexican crema for a tangy flavour. The cheese can also be substituted with feta or queso fresco if cotija is unavailable.

What cheese is traditionally used?

Mexican corn on the cob, also known as Elote, is traditionally made with Cotija cheese. Cotija is a salty and crumbly Mexican cheese that can be found in most grocery stores. It is also known as Cotija Anejo or Queso Anejo.

If you are unable to find Cotija cheese, there are several alternatives that can be used. These include Parmesan, Feta, or Queso Fresco. Parmesan cheese is a good substitute, but it is recommended to use the real stuff (i.e. Parmigiano Reggiano) and not the pre-grated variety. Feta cheese is another option, but it should be crumbled very finely before being sprinkled on the corn. Queso Fresco is also mentioned as a possible substitute for Cotija.

In addition to the cheese, Mexican corn on the cob is typically grilled and then slathered with a mixture of mayonnaise, butter, and spices before the cheese is added. This creates a delicious combination of creamy, rich, salty, and nutty flavours.

What can you use if you can't find the traditional cheese?

Mexican corn on the cob, also known as elote, is a popular street food in Mexico. It is typically grilled and covered in butter, mayonnaise, and crumbled cotija cheese. However, if you can't find cotija cheese, there are several alternatives that can be used to replicate the taste and texture:

• Queso Fresco: This Mexican cheese is made from cow's milk and has a soft, creamy texture with a mild flavor. It is not as salty as cotija but offers a similar creaminess and crumbly texture.
• Feta Cheese: Feta is a Greek cheese with a salty, tangy flavor and a crumbly texture similar to cotija. It is typically made with pasteurized goat milk, but in the US, it is often made with cow's milk, making it a good substitute.
• Parmesan Cheese: Parmesan is a hard, salty Italian cheese similar to cotija. It has a nutty, savory flavor and is traditionally made with unpasteurized cow's milk. It can be used as a substitute, but the flavor profile will be different.
• Grana Padano Cheese: This Italian cheese is similar to Parmesan but less expensive and slightly milder in flavor. It is hard, salty, and grainy, making it a good option for adding a nutty, umami flavor to dishes.
• Pecorino Romano: This aged Italian cheese is similar to Parmesan but sharper and saltier. It is made with sheep's milk and has a smoky flavor when aged. Use sparingly and reduce the salt in your recipe to compensate for its saltiness.
• Añejo Cheese: Añejo is a firm, aged Mexican cheese with a milder flavor than cotija. It is often coated in chile powder or paprika, giving it a spicy kick. It has a crumbly texture and can be grated or shredded, making it a suitable substitute for sprinkling on elote.

When choosing a substitute for cotija cheese, consider the desired outcome for your dish. If you want to replicate the bold, salty flavor and crumbly texture of cotija, opt for feta or añejo. If you prefer a milder, softer, and creamier cheese, queso fresco may be a better option.

What other toppings are used?

Mexican corn on the cob, also known as Elote, is a popular street food in Mexico. The corn is grilled and then covered in a variety of toppings. The most common cheese used is Cotija, a salty and crumbly Mexican cheese. However, if Cotija is unavailable, feta, queso fresco, or Parmesan are often used as substitutes.

The corn is typically slathered in mayonnaise, butter, or sour cream, and then sprinkled with the cheese. The toppings don't stop there, though! Here are some other common toppings used to add flavour and texture to Mexican corn:

• Spices and Seasonings: Chili powder, cayenne pepper, chipotle, tajin seasoning, and smoked paprika are all popular additions to Mexican corn. They add a spicy kick and a pop of colour to the dish.
• Herbs: Fresh cilantro is often used as a garnish, adding a bright, fresh flavour to the corn. If cilantro is not to your taste, parsley can be used instead.
• Citrus: A squeeze of lime juice adds a tangy, bright flavour to the corn. Some recipes also call for lime zest to be added for an extra punch of citrus.
• Crema: Mexican crema, similar to sour cream but milder and less tangy, is sometimes mixed with mayonnaise and spread on the corn before adding the cheese. This adds an extra layer of creaminess and tanginess to the dish.
• Garlic: Garlic powder or crushed garlic cloves can be added to the creamy spread to give the corn a savoury kick.

How do you make it?

Mexican Street Corn, or Elote, is a popular Mexican street food. It is made by grilling corn on the cob and then coating it with a creamy spread and a Mexican cheese topping. Here is how you can make it:

Ingredients:

• Corn on the cob
• Butter
• Mayonnaise
• Sour cream or Greek yoghurt
• Crumbly cheese such as Cotija, Feta, or Parmesan
• Lime
• Seasoning such as Tajin, cayenne pepper, or chilli powder

Method:

First, grill the corn on the cob over direct medium heat, turning it regularly until the kernels are cooked and slightly browned. If grilling is not possible, the corn can be cooked in a microwave, boiled, or cooked in an air fryer.

While the corn is cooking, make the creamy spread by combining mayonnaise, sour cream or Greek yoghurt, and seasoning.

Once the corn is cooked, spread the creamy mixture all over the corn cobs. Then, sprinkle the corn with the crumbly cheese. Finally, squeeze lime juice over the corn and add any additional seasoning to taste.

Serving Suggestions:

Mexican Street Corn is a great side dish for any Mexican meal or barbecue. It can be served as a starter, or as part of a taco bar with all the fixings.

Frequently asked questions