Cheese And Mexican Corn: The Perfect Pairing

Mexican corn on the cob, also known as elote, is a popular street food in Mexico. It is made by grilling corn and topping it with a creamy sauce and cheese. The traditional cheese used in this dish is cotija, a Mexican cow's milk cheese that is crumbly, salty, and tangy. However, if cotija is not available, feta or queso fresco can be used as substitutes. The corn is then typically grilled until charred and topped with the sauce and cheese, along with other seasonings such as chili powder, lime juice, and cilantro. This dish is a delicious and easy way to enjoy corn on the cob and can be customized to personal preferences.

Cotija cheese

When preparing Elote, the corn is grilled until lightly charred, then coated in the creamy mixture, and finally, sprinkled with Cotija cheese and other toppings. The cheese is an essential ingredient in this dish, providing a salty, tangy, and creamy flavour that complements the sweetness of the corn.

Feta cheese

Feta is a Greek brined curd cheese with a tangy, salty flavour. It is made from sheep's milk, or a mixture of sheep and goat's milk. Feta is a great choice for Mexican corn as its strong flavour and crumbly texture add a delicious, creamy, and tangy element to the dish.

To make Mexican corn with feta, you can follow these simple steps:

Ingredients:

• Corn on the cob
• Mayonnaise
• Sour cream or Mexican crema
• Feta cheese
• Lime wedges
• Seasonings of choice (chilli powder, garlic, cilantro, salt, etc.)

Method:

• Grill the corn on the cob until charred all over.
• In a small bowl, mix together mayonnaise, sour cream/crema, lime juice, and seasonings.
• Brush or spoon the sauce over the grilled corn.
• Sprinkle crumbled feta cheese on top of the corn.
• Serve with lime wedges on the side.

This method can be used for both Mexican street corn on the cob and Mexican corn salad. For the salad, simply cut the corn off the cob and mix all the ingredients together, chilling the dish before serving.

Mayonnaise

Firstly, the corn is grilled, boiled, or cooked in an air fryer or instant pot. It is then slathered with mayonnaise, or a mixture of mayonnaise and other ingredients, such as sour cream, Greek yoghurt, lime juice, or garlic. The mayonnaise is spread all over the corn cob to ensure the cheese sticks to it.

The traditional cheese used in Mexican corn on the cob is Cotija, a salty and crumbly Mexican cheese. However, if Cotija is unavailable, feta, queso fresco, or Parmesan cheese can be used as substitutes. The cheese is sprinkled or rolled onto the corn cob after the mayonnaise has been applied.

Some recipes suggest mixing the cheese into the mayonnaise, along with other seasonings, to create a creamy sauce that is then spread onto the corn. This can be a convenient way to ensure the cheese sticks to the corn and can also enhance the flavour of the dish.

The combination of mayonnaise and cheese adds a creamy and savoury element to the sweet and juicy grilled corn, creating a delicious and irresistible Mexican street food.

Mexican crema

The crema is made using heavy cream, buttermilk, lime juice, and salt. It is easy to make at home, requiring only these four ingredients and about a day's worth of preparation time. First, mix the heavy cream and buttermilk together in a glass jar or bowl. Cover and let the mixture sit at room temperature for 12 hours or in the refrigerator for 24 hours. Then, add the lime juice and salt, and whisk until well combined. The crema is now ready to serve or can be stored in the fridge for later.

Some recipes for Mexican corn on the cob (elote) use Mexican crema as an ingredient. One recipe calls for mixing mayonnaise with sour cream or Mexican crema, along with other seasonings, to create a creamy spread for the corn. The spread is then topped with crumbly cotija cheese, feta cheese, or queso fresco. Another recipe for Mexican street corn uses Mexican crema, along with mayonnaise, lime juice, and zest, and cotija cheese, to create a sauce that is generously rubbed over the grilled corn.

Sour cream

There are a few different ways to make the spread. One way is to simply mix together sour cream and mayonnaise. This combination is then spread on the grilled corn before being topped with cheese, lime juice, and other seasonings.

Another way to make the spread is to mix together sour cream, mayonnaise, and Mexican crema. This creates a similar flavour to the traditional Elote spread. This can then be topped with crumbled Cotija cheese, a traditional Mexican cheese that does not melt, creating warm pockets of cheese in the creamy spread.

For a healthier option, you can replace the mayonnaise in the spread with Greek yoghurt. This adds a tangy flavour to the spread. You can also add in some garlic and cilantro for extra flavour.

If you are unable to find Cotija cheese, you can substitute it with feta or crumbly queso fresco. These cheeses can be crumbled finely and sprinkled on the corn, creating a similar flavour and texture to the traditional Elote.

Mexican corn on the cob is a popular street food in Mexico and can be easily made at home on a grill or grill pan. It is a delicious and creamy dish that is perfect as a side or turned into a salad.

Frequently asked questions