Using cheese to elevate corn dishes
Cheese adds salt, creaminess, and umami to corn preparations. Choose cheeses by melting behavior and flavor strength to match the dish.
Good pairings:
- Cotija or queso fresco: crumbly, salty finishes perfect for elote and salsas.
- Cheddar: sharpness that works in cornbread, casseroles, and fritters.
- Parmesan: granular umami for risottos or polenta.
How to use:
- Folding: stir grated cheese into hot polenta or corn pudding off heat for smooth incorporation.
- Topping: sprinkle crumbly cheese like cotija on dressed or grilled corn just before serving.
- Melting: add slices or shredded melting cheeses to corn-based quesadillas, grilled sandwiches, or casseroles.
Tips:
- Add milder cheeses earlier in cooking; stronger, saltier cheeses are often best as a finish.
- Balance salt: reduce added salt when using salty cheeses.
- For creaminess without curdling, finish dairy-based corn dishes off heat after stirring in cheese.
Avoid overheating high-moisture cheeses in sauces, which can separate—temper with starch or finish gently off heat.