Street Corn's Cheesy Secret: What's The Perfect Cheese Blend?

Mexican street corn, or elote, is a popular Mexican street food. The corn on the cob is grilled and then covered in a variety of toppings, including mayonnaise, butter, Mexican crema, crumbled cotija cheese, lime juice, and chili powder. The creamy, tangy, and salty combination of toppings makes for an irresistible snack or side dish. Cotija cheese is a hard, salty Mexican cheese that resembles feta cheese in texture. If cotija cheese is unavailable, feta or parmesan cheese can be used as substitutes.

What is Mexican Crema?

Mexican crema is a Mexican-style sour cream. It is a staple condiment used in many Mexican recipes and adds a creamy richness to any dish. It is the perfect mix of tanginess and creaminess with a slight sweetness. It is often used as a finishing touch on top of popular Mexican dishes like red chilaquiles, chicken taquitos, and enchiladas. In addition to adding great flavour, it also helps tone down the heat and spiciness of chillies used in Mexican cuisine.

It is much more pourable than sour cream and has a thinner consistency, as well as being smoother and richer. It is also less tangy and has a milder flavour.

You can find it in most grocery stores, but it is easy to make at home. All you need are four ingredients: heavy cream, buttermilk, lime juice, and salt. Simply mix the heavy cream and buttermilk and let the mixture sit for 12 hours at room temperature or 24 hours in the refrigerator. Then, add the lime juice and salt and whisk until well combined.

What is Cotija Cheese?

Cotija cheese is a Mexican cheese made from cow's milk. It is named after the town of Cotija in the state of Michoacán. The cheese is white in colour and has a firm, dry, crumbly texture. It is salty in flavour, with a milky undertone. Cotija is described as having a "distinct funk".

The cheese comes in two types: fresh and aged (or añejo). Fresh cotija is soft, akin to feta, while aged cotija is harder, like Parmesan. Aged cotija has a sharper, stronger flavour. Cotija softens when exposed to heat, but it does not melt.

Cotija is a "finishing" cheese, used to top dishes like tacos, enchiladas, salads, and soups. It is commonly used on Mexican street corn (elote).

How to Make the Creamy Sauce

The creamy sauce used in Mexican Street Corn is a simple mixture of a few key ingredients. The base of the sauce is typically either mayonnaise, Mexican crema (a soured and thickened cream), or a combination of the two. To this, you'll add some fresh lime juice and zest for a tangy, bright flavour. For a bit of spice and warmth, add some chipotle, ancho, or regular chili powder. If you want to add a bit more heat, you can also include some cayenne pepper. Finally, mix in some crumbled Cotija cheese, a salty Mexican cheese similar to feta. If you can't find Cotija, you can substitute it with feta, Parmesan, or queso fresco.

Once you've gathered your ingredients, simply stir them together in a small bowl. You can adjust the quantities of each ingredient to your taste, but a good starting point is around 1/4 cup of the base (mayo and/or crema), 1/4 to 1/2 teaspoons of lime zest, 1/2 teaspoon of lime juice, 1/2 cup of Cotija cheese, and 1/2 teaspoon of chili powder. You can also add some crushed or minced garlic and a bit of salt to enhance the flavours.

If you're making a larger batch, you can easily scale up the recipe. For four ears of corn, you'll want to use around 3 tablespoons of mayo, 2 tablespoons of sour cream (if you're not using Mexican crema), 1/4 to 1/2 teaspoons of lime zest, 1/2 teaspoon of lime juice, 1/4 teaspoon of chili powder, and 1 cup of Cotija cheese.

Once you've grilled your corn, spread the creamy sauce all over the cobs, making sure to coat them evenly. Then, sprinkle on some extra Cotija cheese and paprika, if desired, and serve!

How to Grill the Corn

Grilling corn is an easy and tasty way to cook this versatile vegetable. Here is a step-by-step guide on how to grill corn for street corn:

Step 1: Prepare the Corn

Start by shucking the corn, removing the husks and silk. You can grill the corn with the husks on or off, but grilling without the husks will allow you to get nice grill marks and a grilled flavour. If you do decide to keep the husks on, soak the corn in water for about 10 minutes before grilling.

Step 2: Preheat the Grill

Preheat your grill to a medium-high heat of around 400-475°F. You can also use a grill pan on your stove if you prefer.

Step 3: Grill the Corn

Place the corn on the grill and cook until all sides are lightly charred, turning the cobs every few minutes. This should take around 8-12 minutes depending on your grill. You want the corn to have nice, deep grill marks.

Step 4: Prepare the Toppings

While the corn is grilling, prepare your toppings. For authentic Mexican street corn, you will need butter, mayonnaise, crumbled Cotija cheese, fresh lime juice, and chili powder or smoked paprika. You can also add some fresh cilantro and a pinch of salt to taste.

Step 5: Assemble the Street Corn

Once the corn is grilled, spread the butter and mayonnaise over the corn, then sprinkle with the Cotija cheese, chili powder, and lime juice. Finish with a sprinkle of fresh cilantro, and your street corn is ready to serve!

Tips:

• If you can't find Cotija cheese, you can substitute it with feta, Parmesan, or queso fresco.
• For extra juicy corn, brush the corn with oil or submerge in a bowl of saltwater for 10-15 minutes before grilling.
• Keep the grill cover closed as much as possible for a more consistent temperature and even cooking.
• You can also roast the corn in the oven or boil it on the stove if you don't have access to a grill.

How to Store Leftovers

Mexican Street Corn, or Elote, is a delicious grilled corn on the cob smothered in butter, mayonnaise, and crumbled cotija cheese. It's a popular street food in Mexico, often served fresh off the grill by street vendors. If you're lucky enough to have leftovers, here's how to store them:

Firstly, it's important to note that Elote is best enjoyed fresh off the grill. However, if you do have leftovers, it can be stored for up to three days in the refrigerator.

To store leftovers, wrap the corn in foil or place it in an airtight container. You can also remove the corn kernels from the cob and store them separately. Leftover corn will last for about two to three days in the fridge.

If you want to store the corn for a longer period, you can freeze it. To do this, blanch the corn in boiling water for a minute, then chill it in ice water. Cut the kernels off the cob and spread them on a baking sheet. Place the baking sheet in the freezer until the kernels are frozen, then transfer them to a freezer bag. Frozen corn kernels can be stored for up to three months.

When you're ready to enjoy your leftovers, simply reheat the corn and add any desired toppings, such as butter, mayonnaise, cheese, or spices. You can also get creative and use your leftover corn in other dishes, such as salads, soups, or fritters.

• Microwave: Place the corn in a microwave-safe dish and cover it with a damp towel or plastic wrap. Heat in 10-20 second intervals until the corn is warm.
• Oven: Preheat the oven to 350 degrees Fahrenheit. Add butter, a teaspoon of water, and a pinch of salt and pepper to the corn. Wrap it in foil and place it in the oven for 5-7 minutes.
• Boiling Water: Bring a pot of water to a boil. Add the corn and boil for 1-2 minutes.

Remember, the key to enjoying delicious leftover Elote is to store it properly and reheat it gently to retain its flavour and texture.

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