Cheese And Mexican Corn: The Perfect Pairing

Mexican street corn, also known as elote, is a popular Mexican street food. It is made by grilling corn on the cob and coating it with a sauce made of mayonnaise, sour cream, cotija cheese, chilli powder, and lime. The corn can also be cooked in a skillet and served as a salad or pasta salad. The traditional cheese used in this dish is cotija, a salty cow's milk cheese, but feta or parmesan can also be used.

Cotija cheese: a salty, crumbly Mexican cheese made from cow's milk

Cotija cheese is a traditional Mexican cheese used in Mexican Street Corn recipes. It is a hard, salty, and crumbly cheese made from cow's milk. It resembles feta cheese in appearance and can be substituted with feta if cotija is unavailable. However, for an authentic Mexican Street Corn experience, cotija is highly recommended.

Cotija cheese is typically grated or crumbled over grilled corn on the cob, also known as "elote," a popular Mexican street food. The corn is often grilled with the husks removed to achieve grill marks and a smoky flavour. The corn is then coated with a creamy sauce made from a combination of Mexican crema or sour cream, mayonnaise, lime juice, and spices such as chili powder or smoked paprika. Finally, the cotija cheese is sprinkled on top, along with fresh cilantro, adding a salty and tangy dimension to the dish.

Cotija cheese is widely available in grocery stores, typically in the specialty cheese section. It is a versatile ingredient that can also be used in other Mexican dishes such as tacos. Its salty flavour and crumbly texture make it a unique and delicious addition to various recipes.

When making Mexican Street Corn, the corn can be grilled or cooked in a skillet, depending on the season and availability of fresh corn. The creamy sauce and cotija cheese elevate the grilled corn, creating a tasty and addictive snack or side dish that can be enjoyed at any gathering.

Feta: a substitute for Cotija, though it's recommended to use the traditional option if possible

Feta is a suitable substitute for Cotija cheese in Mexican corn recipes. Cotija is a hard, crumbly Mexican cheese with a salty flavour. It is made mainly from cow's milk and resembles feta cheese.

Feta is a good alternative if you cannot find Cotija, but it is recommended to use the traditional option if possible. This is because Cotija is the traditional Mexican cheese used in Mexican Street Corn (Elote). It is a salty cow's milk cheese often used in sauces in Mexican cuisine. Most grocery stores carry Cotija in their specialty cheese section.

Mexican crema: a mildly tangy, thickened cream

Mexican crema is a mildly tangy, thickened cream, similar to sour cream but with a milder, less tangy flavour. It is a key ingredient in Mexican street corn, or elote, and is used to make a creamy spread for the corn cobs.

To make the spread, Mexican crema is mixed with mayonnaise, and sometimes sour cream, to create a mildly tangy, creamy base. This is then spread all over the grilled corn, acting as a glue for the cheese to stick to.

The creamy base is essential to the dish, and while some recipes use straight mayonnaise, others opt for a mixture of mayonnaise with sour cream or Mexican crema. This base is then flavoured with ingredients like chilli powder, garlic, and cilantro. The addition of Mexican crema gives the spread a tangy twist, complementing the salty, crumbly cotija cheese that is traditionally sprinkled on top.

Mexican crema is a versatile ingredient that can be used in various dishes. It is an excellent choice for those who want to add a tangy twist to their dishes without the overwhelming sourness of American sour cream. It is also perfect for those who want to make their dishes creamier and richer without the thickness of sour cream.

Mayonnaise: adds a rich, creamy texture

Mayonnaise is a key ingredient in Mexican corn, adding a rich, creamy texture and a whole lot of flavour. It is usually mixed with other ingredients to create a sauce that is slathered on grilled corn. This sauce typically includes sour cream, Mexican crema, or Greek yoghurt, and is seasoned with garlic, lime juice, and/or chilli powder. The sauce is then generously spread over the grilled corn, giving it a creamy texture and taste.

Mayonnaise is often mixed with other ingredients to create a sauce that complements the grilled corn. This sauce not only adds flavour but also helps the cheese stick to the corn. The sauce is usually made by mixing mayonnaise with sour cream, Mexican crema, or Greek yoghurt. The addition of these dairy products enhances the creaminess of the sauce and balances the tangy flavour of the mayonnaise.

To make the sauce even more flavourful, various seasonings are added. Garlic is a common ingredient, providing a savoury kick to the sauce. Lime juice is also frequently added, bringing a bright, tangy note to the dish. Chilli powder is another popular addition, giving the sauce a spicy kick and a vibrant colour. These seasonings not only enhance the flavour of the sauce but also ensure that the corn is packed with flavour.

The sauce plays a crucial role in the overall taste and texture of Mexican corn. By mixing mayonnaise with other ingredients, the sauce becomes a creamy, tangy, and savoury coating for the grilled corn. This sauce not only adds flavour but also helps the cheese adhere to the corn, ensuring every bite is packed with cheesy goodness. The sauce is generously spread over the grilled corn, creating a rich, creamy texture that balances the charred notes of the grilled corn.

The combination of mayonnaise with other dairy products and seasonings results in a sauce that transforms the grilled corn into a mouthwatering treat. This sauce not only adds flavour but also enhances the overall eating experience, making Mexican corn a delicious and indulgent dish.

Butter: grilled corn is often rolled in melted butter

Grilled corn is often rolled in melted butter, and Mexican corn on the cob, or elote, is no exception. In fact, butter is one of the key ingredients in this popular street food, along with mayonnaise, crumbled cotija cheese, and a squeeze of lime.

Elote is made by grilling corn on the cob until lightly charred all over. It is then rolled in melted butter and spread with mayonnaise, before being sprinkled with cotija cheese and finished with a squeeze of lime.

The combination of butter, mayonnaise, and cheese creates a rich and creamy finish to the corn, while the lime adds a bright pop of flavour. For an extra kick of heat and colour, the elote can be dusted with chilli powder, tajin seasoning, or cayenne pepper before serving.

While the traditional Mexican recipe calls for cotija cheese, a salty and crumbly Mexican cow's milk cheese, other substitutes can be used if it is unavailable. Crumbled feta or queso fresco are commonly used alternatives, and some recipes even suggest parmesan or shredded mozzarella.

Elote is best served fresh, but it can be made ahead of time by grilling the corn in advance and storing it in the fridge. The butter, mayonnaise, and cheese can then be added just before serving to ensure a delicious, warm, and crispy dish.

Frequently asked questions