Patrick Oconnell
Mexican corn on the cob, also known as elote, is a popular Mexican street food. It is made by grilling corn until lightly charred, then coating it with a mixture of mayonnaise, butter, and Mexican crema, and finally sprinkling it with cheese and chili powder. The traditional cheese used in elote is cotija, a salty and crumbly Mexican cheese. However, if cotija is not available, alternatives such as feta, queso fresco, or finely grated parmesan cheese can be used instead.
| Characteristics | Values |
|---|---|
| Name | Elote |
| Type of Dish | Street food |
| Main Ingredient | Corn |
| Cheese | Cotija, Feta, Queso Fresco, Parmesan, Mozzarella |
| Other Ingredients | Butter, Mayonnaise, Lime, Sour Cream, Greek Yogurt, Garlic, Cilantro, Chili Powder, Olive Oil |
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What You'll Learn
Cotija cheese is the traditional choice
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 with a mixture of butter, mayonnaise, and crumbled cheese. The traditional choice of cheese for elote is Cotija, a salty and crumbly Mexican cheese. Cotija cheese is widely available in most grocery stores, including Walmart, and can typically be found on the side or top shelf of the dairy cooler.
Cotija cheese is the perfect choice for elote because of its unique flavour and texture. The cheese is salty and crumbly, adding a delicious savoury note to the sweet and creamy corn. When sprinkled on the corn, the Cotija cheese melts slightly, creating a creamy and tangy coating that complements the other ingredients perfectly. The slight nuttiness of the Cotija cheese also pairs well with the charred flavour of the grilled corn.
While Cotija cheese is the traditional choice, there are several suitable alternatives that can be used if Cotija is unavailable. One option is to use feta cheese, which has a similar salty and crumbly texture that works well as a substitute. Another alternative is ricotta salata, which has a comparable flavour and texture to Cotija. Parmesan cheese, grated finely, can also be used as a substitute, although it has a different flavour profile.
The process of making elote typically involves grilling the corn until it is lightly charred, then coating it with butter and mayonnaise. The Cotija cheese is then sprinkled on top, along with other seasonings such as chilli powder, tajin seasoning, or cayenne pepper. A squeeze of lime juice adds a bright pop of flavour, and fresh cilantro is also a common addition. All these ingredients come together to create a delicious and flavourful dish that is loved by many.
In conclusion, Cotija cheese is the traditional choice for Mexican corn on the cob, or elote. Its salty and crumbly texture, along with its savoury flavour, makes it the perfect addition to the sweet and creamy corn. While there are alternative cheeses that can be used, Cotija is widely available in most grocery stores and is the ideal choice for an authentic elote experience.
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Feta is a good alternative
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 coating it with butter, mayonnaise, and cheese. The traditional cheese used in elote is cotija, a salty and crumbly Mexican cheese. However, cotija cheese may not always be readily available in some regions or grocery stores.
Feta cheese is a good alternative to cotija for Mexican corn. Feta is a Greek cheese that is typically made from sheep's milk and is known for its salty and tangy flavor. While feta has a stronger flavor than cotija, it is still a suitable substitute. Its crumbly texture is similar to cotija, making it ideal for sprinkling over the corn.
In addition to feta, other cheeses that can be used in place of cotija include ricotta salata, a dry and crumbly version of ricotta, and queso fresco, a Mexican crumbly cheese. These cheeses may be easier to find in certain regions and can provide a similar texture and flavor profile to cotija.
When preparing Mexican corn, it is essential to first grill the corn until it is lightly charred. Then, spread the corn with a mixture of mayonnaise, and optionally, sour cream, Greek yogurt, or Mexican crema. The mayonnaise mixture helps the cheese adhere to the corn. Finally, sprinkle the cheese over the corn, turning it to ensure an even coating. A squeeze of lime juice can also be added for a bright pop of flavor.
By using feta or other alternative cheeses, you can still enjoy the delicious flavors and textures of Mexican corn on the cob, even if cotija cheese is not accessible or preferred.
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Queso fresco is another option
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 with a mixture of butter, mayonnaise, and cheese. The traditional cheese used in elote is cotija, a salty and crumbly Mexican cheese. However, if you cannot find cotija cheese, there are several suitable alternatives that can be used instead.
To make elote with queso fresco, start by grilling the corn until it is lightly charred all over. In a separate bowl, mix together mayonnaise, Mexican crema or sour cream, chili powder, garlic, and cilantro to create a creamy spread. You can adjust the quantities of each ingredient to suit your taste preferences. If you want a more tangy flavour, you can substitute Greek yogurt for the sour cream.
Once the corn is grilled, spread the creamy spread all over the corn cobs. Then, crumble the queso fresco finely and sprinkle it generously over the corn. Finally, squeeze a bit of lime juice over the corn to add a tangy flavour. You can also add extra toppings like tajin seasoning or cayenne pepper for a spicier kick.
Using queso fresco as the cheese topping for elote will result in a delicious and authentic-tasting Mexican corn on the cob. The salty and creamy flavours of the queso fresco complement the sweet and nutty flavours of the grilled corn, as well as the tangy flavours of the mayonnaise and lime. So, if you're looking for a substitute for cotija cheese or simply want to try something different, queso fresco is a great choice for your next batch of Mexican corn.
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Mozzarella can be used as a substitute
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 with a mixture of butter and mayonnaise, and finally sprinkling it with cheese. The traditional cheese used in this dish is Cotija, a Mexican cheese made from cow's milk that has a crumbly texture and a distinct salty flavour.
However, if you are unable to find Cotija cheese or are looking for a substitute, there are several options you can consider. One option is to use mozzarella, which is a semi-soft cheese from Italy with a subtle, mild flavour. While mozzarella has a different texture and flavour profile than Cotija, it can still work as a substitute in Mexican corn. Mozzarella is a good melting cheese, so it will blend well with the butter and mayonnaise coating on the corn. It will also provide a stringy texture when melted, adding a unique element to the dish.
When substituting mozzarella for Cotija in Mexican corn, it is recommended to use fresh mozzarella, also known as low-moisture mozzarella. This type of mozzarella is firmer and has a slightly yellow colour, making it a better match for the traditional appearance of Elote. Fresh mozzarella, which is not aged and has a whiter colour, has a very mild flavour that may not provide the desired salty taste in this dish.
In addition to mozzarella, there are other cheeses that can be used as substitutes for Cotija in Mexican corn. Feta cheese is a common alternative due to its similar salty and tangy flavour, as well as its crumbly texture. Ricotta Salata, a dry and crumbly version of ricotta, is also a close substitute for Cotija. Queso Fresco, a Mexican cheese made from cow's milk, is another option with a similar crumbly texture but a milder flavour. Finally, Parmesan cheese can be used as a substitute, as it shares the salty flavour profile of Cotija, although it may not provide the same level of tanginess.
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Parmesan works if crumbled finely
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 with a layer of mayonnaise, butter, and Mexican crema. The corn is then typically sprinkled with cotija cheese, a salty and crumbly Mexican cheese. However, if cotija cheese is not available, some recipes suggest using feta or queso fresco as substitutes.
While cotija cheese is the most traditional option, some people also use Parmesan cheese as a substitute. Parmesan has a very different flavor profile from cotija, but it can still work well with elotes if it is finely crumbled or grated. To use Parmesan cheese in this dish, it is important to buy a whole piece and grate it yourself, rather than using pre-grated Parmesan. The finely crumbled Parmesan cheese can then be sprinkled on top of the grilled corn, along with other seasonings such as chili powder, tajin seasoning, or cayenne pepper.
When making elotes, the mayonnaise mixture serves as a base for the cheese to stick to the corn. This mixture can be made by combining mayonnaise with sour cream, Greek yogurt, or Mexican crema. Other ingredients such as garlic, cilantro, and lime juice can also be added to the mixture to enhance the flavor. The grilled corn is then coated with this mixture, followed by the cheese and any desired seasonings.
Using Parmesan cheese as a substitute for cotija in elotes can be a good option if you are unable to find cotija cheese in your local grocery store. While the flavor will be different from the traditional cotija version, the creamy texture and nutty flavor of finely crumbled Parmesan can still complement the other ingredients in the dish.
In conclusion, while cotija is the traditional cheese of choice for Mexican corn on the cob, Parmesan cheese can be a suitable alternative if crumbled or grated finely. The key to success is to ensure that the Parmesan is finely textured so that it adheres well to the corn and blends harmoniously with the other flavors in this popular Mexican street food.
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Frequently asked questions
Cotija cheese is the traditional choice for Mexican corn on the cob, also known as Elote. It is a salty and crumbly Mexican cheese that can be found in most grocery stores.
Some alternatives to Cotija cheese include feta, Parmesan, and crumbly queso fresco.
Besides cheese, Mexican corn on the cob is typically made with butter, mayonnaise, lime, and chili powder.
