Patrick Oconnell
Elote, or Mexican corn on the cob, is a popular street food in Mexico. It is made by grilling corn until it is lightly charred and then coating it with a mixture of mayonnaise, butter, and Mexican crema or sour cream. The corn is then rolled in crumbled Cotija cheese, a salty Mexican cheese similar to Parmesan, and sprinkled with chile powder and fresh cilantro. Some people also like to add a squeeze of lime juice for a tangy flavor. If you can't find Cotija cheese, you can substitute it with crumbled feta cheese or queso fresco.
| Characteristics | Values |
|---|---|
| Type of Cheese | Cotija, Feta, Parmesan, Queso Fresco |
| Texture | Crumbly |
| Flavour | Salty, Tangy |
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What You'll Learn
The best cheese for elote: Cotija
Elote, or Mexican corn on the cob, is a popular street food in Mexico. It is made by grilling corn until it is lightly charred, then coating it with a creamy spread, and finally topping it with cheese, lime, and chilli powder. The creamy spread is typically made with mayonnaise, but some variations include additional ingredients like sour cream, Mexican crema, butter, Greek yogurt, or lime juice and zest.
The best cheese for elote is Cotija, a salty and crumbly Mexican cheese. Cotija cheese is very fragrant and adds a salty tang to the dish. It can be crumbled finely and sprinkled on the corn, ensuring that it sticks to all sides. However, Cotija cheese may not be easily accessible in all regions, so suitable alternatives include feta cheese, ricotta salata, or crumbly queso fresco. These substitute cheeses may not taste exactly the same, but they will still complement the other ingredients in elote.
When preparing elote, the corn is grilled first, either directly over medium heat or after boiling for a few minutes to prevent it from becoming mushy. The creamy spread is then applied by brushing or spreading it onto the corn, followed by sprinkling the cheese and other toppings. The combination of flavours and textures makes elote a unique and delectable treat.
While elote is traditionally served as a street food or snack, it can also be a delightful side dish for various meals. It pairs well with Mexican-inspired dishes like veggie tacos, vegan burritos, or enchiladas. Elote's versatility and explosion of flavours make it a popular choice for those seeking a tasty and indulgent culinary experience.
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Alternatives to Cotija cheese: Feta, Queso Fresco
Elote, or Mexican corn on the cob, is a popular street food in Mexico. It is made by grilling corn, which is then coated in a variety of toppings, including butter, mayonnaise, Mexican crema or sour cream, lime juice, and cheese. The traditional cheese used in elote is Cotija, a salty and crumbly Mexican cheese.
Cotija cheese can be difficult to find outside of Mexico, so several alternatives can be used instead. Feta cheese is a popular substitute for Cotija, as suggested by several sources. Feta has a similar texture and flavour profile to Cotija, making it a good choice for elote. It is important to crumble the feta finely before sprinkling it onto the corn cobs, ensuring an even coating.
Another alternative to Cotija cheese is queso fresco. Queso fresco is a crumbly Mexican cheese with a mild, fresh flavour. Like feta, it should be crumbled finely before being used on elote.
While not as similar in taste and texture to Cotija, Parmesan cheese can also be used as a topping for elote. It should be purchased whole and grated at home, rather than using pre-grated Parmesan.
Other cheeses that can be used in elote include ricotta salata and Greek yoghurt, which add a tangy flavour to the dish.
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How to prepare the corn: Grill or boil
Mexican street corn, or elote, is typically made with grilled corn. However, boiling the corn is also an option. Here is a guide on how to prepare the corn for elote by grilling or boiling it.
Grilling the Corn
To grill the corn, you should first light a chimney full of charcoal and wait until it is lit and covered with grey ash. Then, pour and spread the coals evenly over half of the coal grate. Alternatively, set half the burners of a gas grill to high heat. Place a cooking grate on top, cover the grill, and preheat for about 5 minutes. Remember to clean and oil the grilling grate before placing the corn.
While the coals are heating up, you can prepare the corn by shucking the ears of corn and removing the silk and husk, leaving a few inches of the stalk attached to use as a handle. If you are using fresh husked corn, you can leave the stem end attached to hold on to while eating. Alternatively, you can stick a long wooden skewer into the end of the corn before grilling.
Once the grill is hot, place the corn directly over the heat source and cook for about 6-8 minutes, rotating the corn occasionally, until it is cooked through and slightly charred. The corn should be ready when the kernels begin to burst with sweet juice and take on a rich, nutty flavour.
Boiling the Corn
To boil the corn, bring a large pot of salted water to a boil over medium-high heat. Add the corn and cook until tender, which should take about 10 minutes. You can also cook the corn in an instant pot or boil it for a few minutes to blanch it before grilling.
Next Steps
After grilling or boiling the corn, you can brush it with melted butter and grill it over medium-high heat until slightly charred. Then, spread the toppings, such as a sauce made with mayonnaise, Mexican crema or sour cream, cilantro, lime juice, and spices. Finally, sprinkle the corn with cotija cheese or a substitute, such as finely grated Parmesan or crumbled feta cheese.
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The sauce/spread: Mayonnaise, Chile powder, Garlic, Cilantro
Mexican elote, or Mexican corn on the cob, is a popular street food in Mexico. It is made by grilling corn until it is slightly charred and then coating it with a sauce or spread made from mayonnaise, chile powder, garlic, and cilantro, among other ingredients.
The sauce or spread for elote is a key component that transforms grilled corn into a flavourful and indulgent dish. Mayonnaise is the base of this sauce, providing a creamy coating and a rich, tangy flavour. It acts as a binder, allowing the other ingredients to adhere to the corn and ensuring every bite is packed with flavour.
Chile powder is added to the mayonnaise to bring a smoky heat to the dish. The smokiness of the chile enhances the grilled flavour of the corn, while the heat adds a subtle kick that complements the other cool, creamy ingredients. The amount of chile powder can be adjusted to suit individual preferences, creating a milder or spicier elote.
Garlic brings a savoury note to the sauce, adding depth of flavour and a subtle pungency that enhances the overall taste profile. Freshly minced or pressed garlic is typically used to achieve the best flavour, as it has a stronger aroma and taste compared to its dried counterpart.
Cilantro, also known as coriander leaves, is added to the sauce to provide a fresh, aromatic finishing touch. It brings a bright, citrusy note that cuts through the richness of the mayonnaise and cheese. When chopped finely and mixed into the sauce, cilantro adds a unique herbal flavour that elevates the dish.
Together, these ingredients create a sauce that is creamy, tangy, smoky, and savoury, with a hint of freshness from the cilantro. When spread onto grilled corn and topped with crumbled Cotija cheese, it becomes the iconic Mexican street food, elote. The combination of flavours and textures in the sauce makes elote a delicious and indulgent treat, perfect as a snack or side dish.
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Other toppings: Lime, Tajin seasoning, Cayenne pepper
Elote, or Mexican corn on the cob, is a popular street food in Mexico. It is made by grilling corn until it is lightly charred, then coating it in a creamy spread, and finally topping it with cheese, lime, and spices. While Cotija cheese is traditional, alternatives such as feta or queso fresco can be used.
Lime is a key ingredient in elote, adding a bright pop of flavour to the dish. It is typically added by squeezing a lime wedge over the corn cob after the other toppings have been added. This ensures that the lime is evenly distributed and helps to balance the richness of the other toppings.
Tajin seasoning is a popular addition to elote, providing a unique flavour profile that enhances the overall taste of the dish. It is a tangy and spicy blend of chilli peppers, sea salt, and dehydrated lime juice. The seasoning adds a mild heat and a hint of citrus to the elote, making it even more irresistible.
Cayenne pepper can also be used to add heat to elote. It is a type of chilli pepper that is commonly found in its ground form, providing a convenient way to incorporate spice into the dish. Cayenne pepper has a sharp and pungent flavour that can enhance the other ingredients in elote without overwhelming them.
These toppings contribute to the unique flavour profile of elote, making it a beloved and addictive Mexican street food. The combination of creamy, tangy, smoky, sweet, and spicy elements creates a complex and delightful culinary experience.
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Frequently asked questions
The traditional cheese used on Mexican Elote is Cotija cheese.
Cotija cheese is a salty, crumbly Mexican cheese. It is very fragrant and has been described as the Mexican equivalent of Parmesan cheese.
Yes, if you can't find Cotija cheese, you could use feta cheese or crumbly queso fresco instead.
To make Mexican Elote, you grill corn on the cob and then coat it with a mixture of mayonnaise, crema, butter, lime juice, and spices. Finally, you sprinkle the corn with Cotija cheese or one of the alternative cheeses listed above.
