Elotes Corn Grilled Cheese Sandwich Recipe
This Elotes Corn Grilled Cheese Sandwich is a quick and easy vegetarian snack inspired by Mexican street-style elotes. It combines charred corn kernels mixed with a flavorful blend of cheeses and spices, sandwiched between buttered bread slices, grilled to golden perfection. Perfect for any time of the day, this comforting sandwich offers a cheesy, smoky, and tangy flavor that is satisfying and delicious.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Total Time: 16 minutes
- Yield: 2 sandwiches
- Category: Snack, Appetizer, Breakfast, Brunch, Lunch
- 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 slicing cheese)
- 4 tbsp mozzarella cheese
Instructions
- Char the corn: Lightly char the corn kernels using a blow torch, grill pan, or sauté pan without any fat until they develop a smoky, golden color.
- Prepare the elotes filling: Transfer the charred corn into a mixing bowl. Add softened butter, sour cream, Greek yogurt, shredded mozzarella, crumbled feta, grated Parmesan, shredded mixed Mexican cheese, black pepper, paprika, dried oregano, and fresh lime juice. Stir well to combine all ingredients evenly, then set aside.
- Assemble the sandwiches: Butter two slices of bread on one side each. Place a slice of cheese on the unbuttered side of each. Spread the prepared elotes filling evenly over these slices, then top with mozzarella cheese. Cover with the remaining slices of bread, buttered side facing out.
- Prepare for grilling: Spread mayonnaise evenly on the outside of each sandwich. This will help achieve a golden, crispy exterior while adding flavor.
- Grill the sandwiches: Heat a sauté pan over low heat. Cook each sandwich for 2-3 minutes on each side, pressing gently and flipping once, until the bread is golden brown and crispy, and the cheese inside has melted thoroughly.
- Serve: Remove the sandwiches from the pan, cut diagonally, and serve hot for the best gooey, cheesy experience.
Notes
- You can substitute the cheese blend with any cheeses you prefer, but this combination closely replicates the flavor of cojita cheese.
- If using corn on the cob, cut the kernels off before grilling, as handling whole cobs while hot is difficult.
- Cooking on low heat ensures the sandwiches crisp nicely without burning while melting the cheese inside.
- Mayonnaise on the outside helps achieve a rich and crispy crust—do not skip this step.
