Description
Elotes Corn Grilled Cheese Sandwich is a quick and easy vegetarian snack combining the smoky, cheesy flavors of Mexican street corn with classic grilled cheese. Perfect for any time of day, this comforting sandwich features charred corn kernels mixed with a blend of cheeses and spices, sandwiched between buttery bread slices and grilled to melty perfection.
Ingredients
For the 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
For the Sandwich
- 4 slices of bread
- 2 tbsp butter, softened
- 1 tbsp mayonnaise
- 2 slices cheese (for layering inside)
- 4 tbsp mozzarella cheese
Instructions
- Char the Corn: Start by charring the corn kernels using a blow torch, grill pan, or sauté pan without any fat until they develop a good smoky color. Transfer the charred corn to a mixing bowl.
- Prepare Elotes Filling: Add softened butter, sour cream, Greek yogurt, shredded mozzarella, crumbled feta, grated parmesan, shredded mixed Mexican cheese, black pepper, paprika, dried oregano, and lime juice to the bowl with the charred corn. Stir everything well to combine and set aside.
- Assemble the Sandwich: Butter two slices of bread on one side and place a slice of cheese on the unbuttered side of each. Spread the elotes corn filling evenly over the cheese, then top with the remaining bread slices, buttered side out. Spread mayonnaise evenly on the outside of both sandwiches.
- Cook the Sandwich: Heat a sauté pan on low heat. Place the sandwiches in the pan and cook for 2-3 minutes on each side, or until the bread turns golden brown and crispy, and the cheese inside melts gooey and cheesy.
- Serve: Remove the sandwiches from the pan, cut them, and serve hot for the best flavor and texture.
Notes
- You can use any cheese you like, but the combination of mozzarella, feta, parmesan, and Mexican cheese best imitates cotija cheese.
- If using fresh corn on the cob, cut the kernels off the cob before grilling as the hot cob can be difficult to handle.
- For a smokier flavor, use a grill pan or blow torch to char the corn evenly.
- Serve immediately after cooking to enjoy the gooey melted cheese and crispy bread texture.
