Elotes Corn Grilled Cheese Sandwich Recipe
Elotes Corn Grilled Cheese Sandwich is a quick and easy vegetarian snack that combines the vibrant flavors of Mexican street-style elotes with the classic comfort of a grilled cheese sandwich. Perfect for any time of the day, this recipe features charred corn mixed with a blend of creamy and tangy cheeses, seasoned with spices and lime juice, all sandwiched between buttery toasted bread for a melty, flavorful delight.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Total Time: 16 minutes
- Yield: 2 sandwiches
- Category: Snack
- Method: Stovetop
- Cuisine: American, Mexican
- Diet: Vegetarian
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, juiced
For the Sandwich
- 4 slices of bread
- 2 tbsp butter, soft
- 1 tbsp mayonnaise
- 2 slices cheese (any preferred type)
- 4 tbsp mozzarella cheese
Instructions
- Char the Corn: Begin by charring the corn kernels. You can use a blow torch, a grill pan, or a sauté pan without any fat. Cook until the corn develops a good charred color for a smoky flavor.
- Prepare Elotes Filling: Transfer the charred corn to a mixing bowl. Add the soft butter, sour cream, Greek yogurt, shredded mozzarella, crumbled feta, grated Parmesan, mixed Mexican cheese, black pepper, paprika, dried oregano, and lime juice. Stir everything together until well combined and set the mixture aside.
- Assemble the Sandwich: Butter two slices of bread on one side each. Place a slice of cheese on the unbuttered side of these bread slices. Spoon the elotes corn filling evenly over the cheese. Top with mozzarella cheese, then cover with the remaining two slices of bread, buttered side out. Spread mayonnaise evenly on the outside of each sandwich.
- Cook the Sandwich: Heat a sauté pan over low heat. Place the sandwiches in the pan and cook for 2-3 minutes on each side, or until the bread is golden brown and crispy, and the cheeses inside have melted to a gooey texture.
- Serve: Remove the sandwiches from the pan, cut them in half, and serve immediately while hot to enjoy the melty, cheesy goodness.
Notes
- You can use any cheese you have on hand, but the combination used here closely mimics the flavor of cotija cheese, which may not be readily available.
- If using fresh corn on the cob, slice the kernels off the cob before charring them to make handling easier, especially when hot.