Elote-Style Grilled Cheese with Monterey Jack

Elote-Style Grilled Cheese

with Monterey Jack

25 MIN
$11.99 2 Servings
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From the Test Kitchen

Inspired by elote, or Mexican street corn, this grilled cheese is filled with bites of sweet, charred corn tossed with mayonnaise, cotija, lime juice, and fiery chipotle paste for a kick of heat. Slices of monterey jack melt onto the kernels as the sandwiches toast in the pan, providing delightful balance and cheesy goodness.

Get Cooking

Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    640 Cals (est.)
fresh
ingredients
Elote-Style Grilled Cheese with Monterey Jack
Title
  • 4 slices Sourdough Pullman Bread
  • 2 ears Of Corn
  • 2 Tbsps Mayonnaise
  • 2 Tbsps Grated Cotija Cheese
  • 2 tsps Chipotle Chile Paste
  • 1 Lime
  • 4 oz Monterey Jack Cheese
step-by-step
instructions
Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Remove any husks and silks from the corn; cut the kernels off the cobs. Halve the lime crosswise. Thinly slice the monterey jack.

Char the corn
2 Char the corn

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the corn kernels in an even layer; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until charred (be careful, as the corn may pop as it cooks). Continue to cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to a bowl.

Make the filling & assemble the sandwiches
3 Make the filling & assemble the sandwiches

To the bowl of charred corn, add the mayonnaise, cotija, the juice of 1 lime half (you will have extra), and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; stir to combine. Taste, then season with salt and pepper if desired. Assemble the sandwiches using the bread, sliced cheese, and filling.

Cook the sandwiches & serve your dish
4 Cook the sandwiches & serve your dish

Wipe out the pan used to cook the corn. In the same pan, heat a drizzle of olive oil on medium until hot. Add the sandwiches. Loosely cover the pan with foil and cook 2 to 4 minutes per side, or until golden brown and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board and immediately season with salt. Carefully halve each sandwich. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Remove any husks and silks from the corn; cut the kernels off the cobs. Halve the lime crosswise. Thinly slice the monterey jack.

2 Char the corn

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the corn kernels in an even layer; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until charred (be careful, as the corn may pop as it cooks). Continue to cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to a bowl.

Char the corn
Make the filling & assemble the sandwiches
3 Make the filling & assemble the sandwiches

To the bowl of charred corn, add the mayonnaise, cotija, the juice of 1 lime half (you will have extra), and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; stir to combine. Taste, then season with salt and pepper if desired. Assemble the sandwiches using the bread, sliced cheese, and filling.

4 Cook the sandwiches & serve your dish

Wipe out the pan used to cook the corn. In the same pan, heat a drizzle of olive oil on medium until hot. Add the sandwiches. Loosely cover the pan with foil and cook 2 to 4 minutes per side, or until golden brown and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board and immediately season with salt. Carefully halve each sandwich. Enjoy!

Cook the sandwiches & serve your dish
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