Randy Chandler
Mexican corn on the cob, also known as Elote, is a popular street food in Mexico. It is made by grilling corn until charred, then smothering it in butter and mayonnaise, and crumbled cotija cheese. Some variations include adding sour cream, salt, and powdered piquín chile. In South Korea, a similar dish called corn cheese is made with sweet corn, butter, mayonnaise, and mozzarella cheese. This dish is often served as a side dish or as a topping for ramen.
| Characteristics | Values |
|---|---|
| Type of Cheese | Cotija, Feta, Queso Fresco, Mozzarella, Cheddar |
| Texture | Crumbly, Shredded |
| Taste | Salty |
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What You'll Learn
Mexican corn on the cob (Elote) uses Cotija cheese
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 layer of butter and mayonnaise. Finally, it is sprinkled with Cotija cheese, a salty and crumbly cheese that can be found in most grocery stores. Some recipes also include chilli powder, tajin seasoning, or cayenne pepper for added colour and heat. Fresh cilantro and a squeeze of lime juice can also be added for extra flavour.
Elote is a simple yet delicious dish that is loved by many. The combination of creamy, sweet, and tangy flavours makes it a perfect snack or side dish. While Cotija cheese is traditional, other types of crumbly cheese such as feta or queso fresco can be used as substitutes if Cotija is not available.
To make Elote, start by grilling the corn until it is lightly charred all over. You can grill the corn directly over a fire or boil it first until tender before placing it on the grill. Boiling the corn first can help ensure that the kernels are fully cooked and tender.
Once the corn is grilled, roll it in melted butter or spread butter onto the cob using a brush or spoon. Then, spread a layer of mayonnaise over the butter. The mayonnaise helps the cheese stick to the corn and also adds a tangy creaminess to the dish.
Finally, sprinkle the corn with crumbled Cotija cheese. You can also add other seasonings at this step, such as chilli powder, tajin, cayenne pepper, or cilantro. Squeeze a lime wedge over the corn and serve fresh!
Elote is best served fresh, but if you are preparing it for a group, you can grill the corn in advance and add the butter, mayonnaise, and cheese right before serving. This way, you can enjoy the delicious combination of sweet, buttery corn, creamy mayonnaise, and salty Cotija cheese at its finest!
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Korean corn cheese uses Mozzarella cheese
Korean corn cheese, or corn cheese, is a popular Korean side dish that uses sweet corn, butter, mayonnaise, sugar, and mozzarella cheese. The dish is simple to make and can be prepared in under 20 minutes. It is a uniquely Korean-American creation, inspired by the combination of two cultures. The corn kernels are sautéed with butter in a skillet, along with vegetables such as onions or bell peppers that are diced to a similar size. These vegetables are lightly salted to remove excess moisture. Mayonnaise and sugar are then mixed in, and the shredded mozzarella cheese is added. The dish is broiled in an oven until the cheese turns golden brown and bubbly.
Korean corn cheese is a versatile, sweet and savoury dish that can be enjoyed as a side or an appetizer. It pairs well with various dishes, such as kimchi, gochujang-glazed eggplant, bulgogi, or galbi. It is also commonly served alongside Korean barbecue. The dish is often brought to the table in a sizzling, bubbling hot dish, creating a comforting and indulgent experience.
The key ingredient in Korean corn cheese is mozzarella cheese, which adds a creamy, gooey texture and a mild flavour that complements the sweetness of the corn. The mozzarella melts easily, creating a decadent and indulgent mouthfeel. While mozzarella is the traditional cheese used in this dish, some variations and substitutions can be made. For instance, one could blend mozzarella with another mild, melting cheese like Muenster, fontina, or gouda. These substitutions allow for a personalised touch while retaining the signature creaminess that mozzarella provides.
Korean corn cheese has become a popular dish beyond the borders of Korea, with people worldwide enjoying its simplicity, versatility, and indulgent taste. It has also inspired creative adaptations, such as adding it to instant ramen or using it as a stuffing for gyoza. The dish's adaptability and comforting flavour profile make it a well-loved part of Korean cuisine and a delightful discovery for those exploring Korean culinary delights.
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Corn man's lime mayo: sour cream or crema?
Mexican street corn, or elote, is a popular snack in Mexico. It is made by grilling corn on the cob until charred, then coating it with butter, mayonnaise, and crumbled Cotija cheese. The cheese used in this recipe, Cotija, is a salty and crumbly Mexican cheese similar to feta. It can be seasoned with salt, lime juice, chile en polvo, or cayenne pepper.
Some recipes for Mexican street corn also include a creamy sauce made with a combination of mayonnaise, Mexican crema, and Cotija cheese. This sauce is then slathered onto the grilled corn. Mexican crema is a cultured heavy cream similar to French crème fraîche. It has a rich, sour flavor and a texture that is slightly thinner than sour cream. It is commonly used as a topping for tacos, enchiladas, grilled vegetables, and more.
One recipe for the creamy sauce includes stirring together 3/4 cup grated Cotija cheese, 1/2 cup mayonnaise, 2 tablespoons to 1/4 cup Mexican crema, 1/4 cup lime juice, 1/2 teaspoon cayenne pepper, and 1/4 teaspoon smoked paprika. This sauce can then be slathered onto the grilled corn, or the corn can be dipped into the sauce.
While sour cream is sometimes used as a substitute for Mexican crema, the two are not the same. Mexican crema is thinner and has a richer, more sour flavor than sour cream. It is also more similar to French crème fraîche than to sour cream.
In conclusion, the "Corn Man's" lime mayo is likely made with a combination of mayonnaise, Mexican crema, and Cotija cheese, rather than sour cream. This sauce is then slathered onto grilled corn on the cob, creating a savory, tangy, and smoky snack.
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Mozzarella with Muenster for extra flavour
Mozzarella is a soft, white cheese that originated in Southern Italy. It is traditionally made from water buffalo milk, but it is also commonly produced from cow's milk. Mozzarella is famous for its mild, milky flavour and stretchy texture, making it ideal for pizzas and caprese salads.
Muenster, on the other hand, is an American cheese derived from Alsatian Munster cheese but with a milder flavour. It has a smooth, soft texture and a bright orange rind, which is added to enhance its appearance. Muenster is semi-soft and has a mild, buttery, slightly tangy taste. It is excellent for melting over dishes like burgers and grilled cheese sandwiches.
Combining mozzarella with Muenster can add extra flavour to certain dishes. For example, in a Korean Corn Cheese recipe, blending mozzarella with another mild, melty cheese like Muenster can enhance the flavour. This combination of cheeses can also be used in a pizza blend, creating a stretchy, gooey texture.
Muenster is a versatile cheese that can be added to various dishes to enhance flavour and texture without being overpowering. It can be used in macaroni cheese, on a pizza, or simply melted over a baked potato. Its mild flavour also makes it a good option for a continental breakfast, as it pairs well with ham, pastries, or fruit. Muenster is also commonly used in fondue or served as cubes on the side of a cheeseboard.
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Feta or crumbly queso fresco as Cotija substitutes
Assuming you are referring to the Mexican corn on the cob dish, elote, the cheese used by the "corn man" is typically cotija cheese. Cotija cheese is a Mexican cheese with a dry, crumbly texture and a bold, salty taste. It is often compared to feta cheese, which is also crumbly, salty, and tangy. Feta is a Greek cheese made from sheep's milk or a mixture of sheep and goat's milk. It is typically stored in brine to preserve freshness and enhance its salty taste.
Feta can be used as a substitute for cotija cheese in recipes that call for a crumbly, salty cheese. However, it is important to note that feta has a tangier and creamier texture than cotija, so the flavour profile will vary. When using feta as a substitute, adjust the recipe accordingly, especially if using brined feta, as it can be saltier than cotija.
Another possible substitute for cotija cheese is queso fresco, a Mexican cheese that is usually made with cow's milk or a mixture of cow and goat's milk. This cheese has a soft yet firm texture and crumbles easily, making it a great topping for salads, beans, or as a garnish for enchiladas. While cotija is saltier and has a bolder flavour, queso fresco is milder and softer, with a creamy texture. It can still provide a similar creaminess to a dish, but it may not replicate the distinct flavour of cotija.
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Frequently asked questions
The corn man uses Cotija cheese, a salty and crumbly Mexican cheese.
Feta, queso fresco, mozzarella, and mild cheddar are all popular alternatives to Cotija cheese in Elote.
Elote is a Mexican dish of corn on the cob that is grilled until charred, then smothered in butter, mayonnaise, and cheese. It is often served with lime and spices such as chili powder.
Korean corn cheese is a dish made of sweet corn (often canned) and mozzarella cheese. The corn is sautéed with butter and mixed with mayonnaise, then broiled in an oven until the cheese browns. It is a popular side dish that is often served with alcohol.
