Description
This Elotes Corn Grilled Cheese Sandwich is a delicious and comforting vegetarian snack that combines the flavorful Mexican street-style elotes corn with a classic grilled cheese sandwich. Perfect for any time of day, this recipe features a cheesy, creamy corn filling with a blend of mozzarella, feta, parmesan, and Mexican cheeses, all grilled to golden perfection for a gooey and satisfying treat.
Ingredients
Elotes Filling
- 1/2 cup corn kernels, charred
- 1 tsp butter, softened
- 1 tbsp sour cream
- 1 tbsp Greek yogurt
- 2 tbsp mozzarella cheese, shredded
- 2 tbsp feta cheese, crumbled
- 4 tbsp parmesan cheese, grated
- 3 tbsp mixed Mexican cheese, shredded
- 1/2 tsp black pepper powder
- 1/4 tsp paprika powder
- 1/2 tsp dried oregano
- 1/2 lime, juiced
Sandwich
- 4 slices of bread
- 2 tbsp butter, softened
- 1 tbsp mayonnaise
- 2 slices cheese (such as cheddar or your preferred melting cheese)
- 4 tbsp mozzarella cheese
Instructions
- Char the Corn: Char the corn kernels using a blow torch, grill pan, or sauté pan without any fat until they have a good color and slight charring for that smoky flavor.
- Prepare the Elotes Filling: Transfer the charred corn to a mixing bowl and add butter, sour cream, Greek yogurt, mozzarella, feta, parmesan, mixed Mexican cheese, black pepper, paprika, oregano, and lime juice. Stir well to combine and set aside.
- Assemble the Sandwich: Butter two slices of bread on one side each and place them butter-side-down on your workspace. Add one slice of cheese on each slice of bread. Spread the elotes corn filling evenly over the cheese slices, then top with the remaining bread slices, butter side up.
- Apply Mayonnaise: Spread mayonnaise on the outside of each sandwich evenly for extra flavor and browning during cooking.
- Cook the Sandwich: Heat a sauté pan on low heat and place the sandwiches in the pan. Cook for 2-3 minutes on each side or until the bread is golden brown and the cheese inside is melted and gooey.
- Serve: Remove the sandwiches from the pan, cut them in half, and serve hot for the best taste and texture.
Notes
- You can use any cheese you have on hand, but this combination closely mimics authentic cojita cheese.
- If using fresh corn on the cob, cut the kernels off before grilling to make handling easier and safer.
