The Elote

The Elote

This fiesta-ready sandwich – inspired by the flavor of the classic Mexican street food, elote (corn with crema, cotija cheese, chili and lime) – combines sweet corn with sharp cheddar, smoky chipotle jack and spicy quick-pickled jalapeño peppers. It’s all topped off with a fresh, vibrant tomato and avocado salsa. Ready to get the party started?

Ingredients

























Cooking Instructions

For quick-pickled jalapeños:


1

In small skillet, heat vinegar, sugar and salt over medium heat. Stir mixture until sugar and salt are fully dissolved. Transfer pickling liquid to small bowl and add sliced jalapeños. Make sure the peppers are almost fully submerged. Let sit for 15 minutes at room temperature.


For elote:


1

While the peppers are pickling, fill small saucepan with water and bring to boil. Add corn and cook until tender, about 2 minutes. Drain and transfer cooked corn to medium bowl. Add cream cheese, chipotle jack, aged cheddar, ground cumin, green onions and lime zest to cooked corn. Mix until combined and set aside.


For tomato and avocado salsa:


1

Mix tomatoes, avocado, red onion, cilantro and lime juice in a small bowl. Season with salt to taste. Set aside.


For sandwich assembly:


1

Spread one slice of bread with 1/4 of the elote. Top with 3-5 slices of the quick-pickled jalapeño peppers, one slice of cheddar and finish with another slice of bread. Spread softened butter on top of bread. Repeat with remaining ingredients, making 4 sandwiches in total.


2

Heat large skillet over medium heat. Transfer sandwiches to pan, placing them so they are butter-side down. Spread softened butter on top of sandwiches. Cook until sandwiches are golden brown, about 2-3 minutes, flip sandwich and repeat.


3

Remove sandwiches from pan. Lift top of each sandwich and add a couple spoonfuls of the tomato and avocado salsa and replace the top. Gently press down and enjoy!


Recipe Tip:
Any brand of Wisconsin cream cheese, chipotle jack cheese or cheddar cheese can be used.

Ingredients

























Cooking Instructions

For quick-pickled jalapeños:


1

In small skillet, heat vinegar, sugar and salt over medium heat. Stir mixture until sugar and salt are fully dissolved. Transfer pickling liquid to small bowl and add sliced jalapeños. Make sure the peppers are almost fully submerged. Let sit for 15 minutes at room temperature.


For elote:


1

While the peppers are pickling, fill small saucepan with water and bring to boil. Add corn and cook until tender, about 2 minutes. Drain and transfer cooked corn to medium bowl. Add cream cheese, chipotle jack, aged cheddar, ground cumin, green onions and lime zest to cooked corn. Mix until combined and set aside.


For tomato and avocado salsa:


1

Mix tomatoes, avocado, red onion, cilantro and lime juice in a small bowl. Season with salt to taste. Set aside.


For sandwich assembly:


1

Spread one slice of bread with 1/4 of the elote. Top with 3-5 slices of the quick-pickled jalapeño peppers, one slice of cheddar and finish with another slice of bread. Spread softened butter on top of bread. Repeat with remaining ingredients, making 4 sandwiches in total.


2

Heat large skillet over medium heat. Transfer sandwiches to pan, placing them so they are butter-side down. Spread softened butter on top of sandwiches. Cook until sandwiches are golden brown, about 2-3 minutes, flip sandwich and repeat.


3

Remove sandwiches from pan. Lift top of each sandwich and add a couple spoonfuls of the tomato and avocado salsa and replace the top. Gently press down and enjoy!


More Recipes Like This


previous
next