Elotes Corn Grilled Cheese Sandwich
A quick and easy vegetarian snack to mix up, perfect for anyone and at any time of the day. Combining Mexican street style elotes corn and a classic grilled cheese making it such a comforting recipe to cook up.
Equipment
- Mixing bowls
- Rubber spatula
- Sauté pan
- Knife
Ingredients
For the elotes filling -
- 1/2 cup corn kernels charred
- 1 tsp butter soft
- 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 juice
For the sandwich -
- 4 slices of bread
- 2 tbsp butter soft
- 1 tbsp mayonnaise
- 2 slice cheese
- 4 tbsp mozzarella cheese
Instructions
- We start by charring the corn kernels, I have done this with a blow torch but you can do it on a grill pan or sauté pan without any fat.
- Once you’ve got a good color on the corn transfer it to a mixing bowl and add the remaining ingredients for the elotes filling. Stir to combine and set aside.
- Butter 2 slices of bread and add a slice of cheese on 2 slices. Fill it with the elotes corn filling and cover with the other slices of bread. Add mayonnaise on each sandwich on the outside and spread it evenly.
- Transfer to a sauté pan and cook on low heat for 2-3 minutes on each side or until the outside is golden brown an the inside is gooey, melting and cheesy.
- Remove from the pan, cut and serve while hot.
Notes
- Use any cheese you have but I feel this combination of cheese is the closest to cojita cheese which I don’t have access to.
- Also, if you re using corn on the cob make sure to cut it off the cob and then grill it as it will be hard to handle while still hot.