Cheese And Corn: Mexican Street Food Secrets

Mexican corn on the cob, also known as elote, is a popular street food in Mexico. It is made by grilling corn on the cob and then smothering it in butter, mayonnaise, and crumbled cotija cheese. The cheese used in elote is typically cotija, a salty and crumbly Mexican cheese made mainly from cow's milk. However, if cotija cheese is unavailable, feta or queso fresco can be used as substitutes.

What is Cotija cheese?

Cotija cheese is a Mexican cheese named after the town of Cotija in the state of Michoacán. It is made from cow's milk and is white in colour. It is usually firm and dry in texture, and salty and milky in flavour.

Cotija comes in two types: fresh and aged (or añejo). The fresh version is soft and crumbly, with a texture and flavour similar to feta cheese. The aged version is harder, saltier, and stronger in flavour, comparable to Parmesan.

Cotija is a versatile cheese used in both Mexican and non-Mexican dishes. In Mexican cuisine, it is often used as a "finishing" cheese, crumbled or grated as a topping for dishes such as burritos, soups, salads, beans, tostadas, enchiladas, nachos, chilaquiles, posole, and, of course, Mexican corn (elote). It is also used in Venezuelan golfeados (sticky buns). Outside of Mexican cuisine, Cotija can be used in dishes like veggie burgers, meatballs, and salads.

Cotija is typically sold in blocks, which can be broken or shaved into pieces, or pre-grated, similar to Parmesan. It softens with heat but does not melt, making it ideal for sprinkling or crumbling on top of dishes.

Cotija is a seasonal cheese produced in limited quantities from July to October. The cows are fed only on the rich grass that grows naturally in the mountains during the rainy season, giving the cheese its unique colour and flavour.

How do you make the creamy sauce?

To make the creamy sauce for Mexican corn, you'll need a few key ingredients: mayonnaise, some form of cream (such as Mexican crema, sour cream, or Greek yogurt), and spices like garlic, chili powder, and lime juice. You can also add fresh cilantro for extra flavour.

To make the sauce, simply mix the mayonnaise with your chosen form of cream. Add in the spices and herbs, and stir until everything is well combined. If you want a more tangy sauce, you can use a mixture of mayonnaise and Greek yogurt or sour cream.

Once your sauce is ready, spread it generously over the grilled corn. The sauce will act as a delicious base that will help the cheese stick to the corn.

• If you're using fresh corn cobs, leave the stem end attached so that you have something to hold onto while eating.
• If you're using husked corn, stick a long wooden skewer into the end of the cob before grilling or coating to make it easier to handle.
• For an extra charred effect, grill the corn until it's slightly charred before spreading the sauce.
• You can also brush the corn with melted butter before grilling to add a rich, buttery flavour.
• If you can't find Cotija cheese, you can substitute it with finely grated Parmesan, feta, or queso fresco.

How do you cook the corn?

To make Mexican corn on the cob, you'll need to start by grilling the corn. You can do this on a barbecue, or on a grill pan on the stove. Shuck the corn cobs and put them directly onto the heat source, turning them every so often so that the kernels are browned on all sides. You can also cook the corn in the oven, in the microwave, or by boiling.

Once the corn is cooked, it's time to add the toppings. First, spread the corn cobs with a creamy mixture. This can be made with mayonnaise, sour cream, Greek yoghurt, or Mexican crema, and can be flavoured with lime juice, lime zest, garlic, and/or chili powder.

Next, sprinkle the corn with a crumbly cheese. Cotija is the traditional choice, but feta or queso fresco can also be used. Finish with a squeeze of lime juice, and, if desired, a sprinkling of fresh cilantro.

What are some popular toppings?

Mexican corn on the cob, also known as elote, is a popular street food in Mexico. It is a grilled corn cob smothered in a variety of toppings, including butter, mayonnaise, cheese, lime, and spices. Here are some popular toppings to create this delicious treat:

Butter and Mayonnaise

A base layer of butter and mayonnaise is a classic choice for elote. The butter adds a rich and creamy texture, while the mayonnaise provides a tangy flavour. The combination creates a smooth and savoury coating for the corn.

Cheese

The choice of cheese is essential for elote, and the traditional option is Cotija cheese. Cotija is a hard, salty, and crumbly Mexican cheese made from cow's milk. It resembles feta cheese in texture and flavour, so feta can be used as a substitute if Cotija is unavailable. Crumbling the cheese finely and sprinkling it over the corn ensures an even coating.

Lime

A squeeze of lime juice adds a tangy and bright flavour to the elote. It enhances the other ingredients and provides a refreshing zing. Some recipes also include lime zest for an extra punch of citrus.

Chilli Powder

Chilli powder, especially chipotle chilli powder, brings a smoky spice to the dish. It adds warmth without being too spicy. If you prefer a milder flavour, smoked paprika can be used instead. This gives a similar smoky taste without the heat.

Garlic

Adding crushed or finely minced garlic to the creamy sauce provides a punch of flavour. It enhances the savoury notes of the dish and complements the other ingredients well.

Cilantro

Fresh cilantro is a popular finishing touch for elote. It adds a fresh, aromatic, and vibrant flavour to the dish. Chopped cilantro leaves provide a colourful and tasty garnish.

Salt

A light sprinkling of salt can enhance all the flavours in elote. However, as the Cotija cheese and mayonnaise are already salty, additional salt may not be necessary. It is best to taste the elote before adding more salt.

These toppings can be customised to suit individual preferences, and elote is a versatile dish that can be adapted to different tastes. It is a simple yet delicious way to enjoy corn on the cob and is perfect for summer cookouts and BBQs.

How do you serve Mexican corn?

Mexican corn, also known as Elote, is a delicious and popular street food in Mexico. It is grilled corn on the cob smothered in a creamy, cheesy sauce with a variety of toppings. Here is a step-by-step guide on how to serve Mexican corn:

Step 1: Grill the Corn

The first step is to grill the corn until it is lightly charred all over. You can grill the corn with or without the husks. If you choose to grill with the husks on, soak the corn in water for about 10 minutes before grilling. Grill the corn on medium-high heat for around 10 minutes, turning it occasionally to ensure even cooking.

Step 2: Prepare the Creamy Sauce

In a small bowl, mix together mayonnaise, sour cream or Mexican crema, lime juice, and lime zest. You can also add spices like chili powder, garlic, or smoked paprika to the mixture for extra flavour. The sauce should be creamy and tangy.

Step 3: Spread the Sauce on the Corn

Once the corn is grilled, use a pastry brush or a butter knife to generously spread the creamy sauce all over each ear of corn. Make sure to coat the corn evenly for the best results.

Step 4: Sprinkle the Cheese and Other Toppings

The traditional cheese used in Mexican corn is Cotija, a salty and crumbly Mexican cheese. However, if you cannot find Cotija, you can use feta cheese or Parmesan as substitutes. Sprinkle the cheese generously over the sauced corn, along with chopped fresh cilantro and a squeeze of lime juice. You can also add a pinch of salt and pepper to taste.

Step 5: Serve and Enjoy!

Mexican corn is best served fresh off the grill. It can be enjoyed as a tasty snack or side dish, especially at summer cookouts and BBQs. It pairs well with grilled vegetables, tacos, fajitas, and Mexican-inspired dishes like veggie tacos and burritos. You can also serve it with a lime wedge on the side for an extra burst of flavour.

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