Elote Mexican corn recipe with Cotija cheese
Have you guys heard of Cotija cheese before? It’s basically like a Mexican form of Parmesan, and it’s got a wonderful, crumbly texture that’s kind of creamy and kind of salty. I’ve recently discovered Cotija and it immediately became my new favorite type of cheese!
There are lots of things you can do with Cotija, but the recipe that caught my eye and made me buy some was Elote, a.k.a “Mexican street corn”. I’m told that grilled, seasoned corn is an incredibly popular street food in Mexico, and after having tasted it, I completely understand why. I’d like to share with you my version of this classic recipe.
To start off, you need some nice, fresh, corn on the cob.
You’ll also need a few other ingredients: sour cream, mayonnaise, chili powder, lime wedges, and of course the aforementioned cotija cheese.
Husk the corn and cut the cobs in half. Then stick a wooden skewer into each cob. (Soak the skewers in water first to keep them from burning on the grill.)
Wrap the corn in aluminum foil and cook it on the grill. (And yes, you could have easily grilled it with the husks on, but I find that it’s far easier to cut the cobs and put the sticks in BEFORE they are smoking hot, and that means removing the husks.)
Turn the corn frequently while cooking, until you get yummy, golden, roasted kernels.
Now grab two things you probably never thought you would put on corn — mayo and sour cream. Trust me, it’ll be good! Mix equal parts of each in a bowl (use about 1/4 cup of each for 8 half-cobs of corn).
Spread a fairly thick layer of the mixture onto the corn.
Now cover the entire thing with Cotija cheese, either by sprinkling it on or by rolling the corn in the cheese. The mayo/sour cream mixture will make the cheese stick.
Sprinkle each cob with chili powder, to taste.
Finally, squeeze a lime wedge over the top. This is the best part!
And now you have the best tasting corn you’ve ever had! The combination of flavors is amazing. The sweet roasted corn combines with the saltiness of the cheese, the spice of the chili powder, and the tang of the lime juice to form a taste explosion. Yum!