Elote is made by boiling or grilling corn on the cob, sometimes with the Mexican herb epazote, slathering it with butter and mayonnaise then rolling it in cheese
like Cotija or Parmesan and sprinkling it with chile powder and a squeeze of lime.
And you'll never go wrong adding a little Mexican cheese
like cotija or queso fresco to a corn salad.
Not exact matches
Oh, and when you're spreading the avocado
cotija sauce over the nachos, reeaaally spread it on, not
like in the photos here, where I used some [barely reined - in] restraint so you could see the steak and shrimp and pico de gallo underneath.
I'm gonna stick with my 90 % BCHater ways (I only
like it in my hubby's sliders) and top my dogs with feta or
cotija just for a hint of queso love.
From there it's all about the extra toppings
like sliced avocado, quick pickled red onions and / or serrano chiles, and a bit of cheese - I used Bulgarian feta, but
cotija would be good, or skip it altogether if you're vegan.
Sprinkle with crumbled
cotija cheese if you'd
like.
Important to me is some form of salty cheese (
Cotija, feta, sharp aged cheddar, or aged jack are all good), something spicy (I
like thinly sliced jalapeños), and some onions (minced white onion is traditional but I
like sliced scallions too).
Think of it
like a milder and drier feta cheese, or a cousin to
cotija or paneer.
Definitely makes me ponder some more variations,
like perhaps sticking some poblanos in there and using
cotija cheese instead of feta!