cotija

Frijoles de Fiesta (Fiesta Refried Beans)

pinto beans, rinsed (see Note)

white onion

kosher or sea salt, plus more as needed

Colorado chiles (also known as California

vegetable oil

crumbled Cotija (about 1/4 cup), for garnish

Some of us still have nightmares about bad puréed black bean soups that were once a “thing.” Creamy puréed pinto beans, chiles, and lots of mix-ins set this soup on the right path.

Smooth and Spicy Pinto Bean Soup

olive oil

yellow onion, sliced

garlic cloves, sliced

cumin

fennel seeds

chicken broth

ancho, guajillo, or New Mexico chiles, stemmed, seeds removed

pinto beans, drained

Kosher salt, freshly ground pepper

chicken (optional), corn chips,

red radishes, very thinly sliced

½ small white onion, very thinly sliced

cotija cheese (for serving)

Bon Appétit

Heat oil in a large saucepan over medium-high. Cook yellow onion, stirring often, until very tender and just beginning to brown, 6–8 minutes. Add garlic and cook, stirring, until very fragrant, about 3 minutes. Add cumin and fennel and cook, stirring, until fragrant, about 1 minute. Add chicken broth and chiles and bring to a simmer. Cover and cook, maintaining a gentle simmer, until chiles are rehydrated and very soft, 25–35 minutes.

Pour soup into a blender (reserving saucepan) and add beans. Carefully purée until smooth. Return soup to saucepan and bring to a simmer over medium heat. Season with salt and pepper. Stir in chicken, if using.

Place corn chips in serving bowls and top with stew. Lay avocado on top, if using. Add a dollop yogurt, then top with radishes and white onion. Sprinkle with cotija.

Try this recipe once, and you'll understand why we call the Mexican elote one of the best ways to serve corn, hands down.

Elote (Grilled Mexican Street Corn) Recipe

(60 milliliters) mayonnaise

(60 milliliters) sour cream

(110 grams) finely crumbled Cotija or feta cheese,

cilantro leaves and tender stems

corn

lime,

Light 1 chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate. 

While coals heat, combine mayonnaise, sour cream or crema, cheese, chili powder, garlic, and cilantro in a large bowl. Stir until homogeneous and set aside.

When grill is hot, place corn directly over hot side of grill and cook, rotating occasionally, until cooked through and charred in spots on all sides, about 8 minutes total.

Transfer corn to bowl with cheese mixture and use a large spoon to evenly coat corn on all sides with mixture. Sprinkle with extra cheese and chili powder and serve immediately with lime wedges.

This easy twist on classic North African shakshuka (traditionally eggs baked in tomato-pepper sauce, with cumin, paprika and cayenne) starts with an onion-garlic-chard sautéed until gently wilted: a nest of sorts for steam-poaching eggs. Once the eggs go in, be sure to keep the flame low and keep the pan covered while cooking, so the eggs stay soft and almost oozy at their yolk, and the Cotija melts a bit. The chard and the half-and-half create a sort of light broth at the bottom of the shakshuka, which holds so much flavor and is one of the dish’s charms. Lastly, be daring with smoked hot sauce at the end: It’ll push the creamy avocado, cheese and eggs to their peak.

Green Shakshuka With Avocado and Lime

yellow onion,

garlic cloves, thinly sliced

salt, plus more as needed

half-and-half cream

eggs

black pepper,

cotija cheese

avocado, sliced,

jalapeño,

cilantro,

Smoked hot sauce,

Corn tortillas, toasted,

Heat oil in a large cast-iron skillet over medium-low heat. Add onion and cook until softening, 5 minutes. Add the garlic and cook until fragrant, 5 minutes more.

Raise the heat to medium-high, add the chard stems, and cook to release some liquid, 5 minutes. Add the chard leaves, in batches, adding more as they wilt, and continue cooking, stirring occasionally, until completely wilted, 3 to 5 minutes more. Season with 1/2 teaspoon salt, pour in the half-and-half and stir loosely together.

Make eight small hollows in the cooked chard with the back of a spoon. Gently crack an egg into each hollow. Cover with a lid or foil and cook on medium-low until the eggs are just set, but still soft, about 7 to 9 minutes. Remove the lid, sprinkle with salt, pepper, cotija, avocado, jalapeño and cilantro. Serve with smoked hot sauce, toasted tortillas and lime wedges.

An easy recipe for Esquites - or Mexican Street Corn - served off the cob as a side dish or warm salad with Mexican crumbling cheese, a creamy spread, fresh cilantro and chili powder.

Mexican Street Corn

corn (from 6-7 cobs)

butter

mayonnaise

lime

green onions

cilantro

salt

garlic powder

chili powder (or

queso fresco, cilantro and chili powder

Try stuffed peppers made with fresh poblanos for a rich and slightly spicy flavor. Chowhound&#39;s easy recipe uses black beans, Cotija cheese, scallions, and basmati...

Stuffed Poblano Peppers with Black Beans and Cheese

basmati rice

water

kosher salt, plus more as needed

poblano peppers

black beans

small-dice tomatoes (about 2 small tomatoes)

scallions

Cotija cheese (about 4 ounces)

sour cream

cumin seeds, toasted

black pepper, plus more as needed

Toothpicks

Esquites are the salad form of elotes, charcoal-grilled Mexican corn on the cob that is slathered with a creamy sauce, seasoned with chile powder and lime juice and topped with Cotija, a crumbly, aged Mexican cheese. This version doesn’t require a grill, and instead chars the corn kernels in a hot skillet until browned and caramelized. Cotija brings salty, milky accents to the salad. Ancho chile powder adds smoky notes, but you can use any type of chile powder you favor. Leftovers transform quickly into a great pasta salad the next day; simply toss with cooked pasta and olive oil.

Esquites

corn kernels (from 6

Kosher salt and black pepper

Mexican crema

Cotija cheese (scant 1 cup)

Ancho chile powder (or chipotle or cayenne), for sprinkling

In a large cast iron or heavy skillet, heat oil over medium-high. Add corn, season with salt and pepper, and cook, stirring occasionally, until corn is nicely charred and softened, 8 to 10 minutes. Turn off the heat and let stand for 2 minutes. (This helps the corn pick up more char and smoky flavor.)

Meanwhile, in a large bowl, combine mayonnaise, crema, cilantro and lime juice; season with salt and pepper. Reserve 1/4 cup sauce in a small bowl for drizzling.

Add seared corn to the large bowl, season with salt and pepper and toss to coat. Transfer to a large serving platter, spreading corn mixture in an even layer. Drizzle with the reserved sauce, and sprinkle with Cotija and chile powder. Garnish with more cilantro and serve with lime wedges.

Technically this taco really isn't&nbsp;a fruit salsa, it's a cheese salsa (oh my gosh, yes!!), BUT I of course just had to&nbsp;add some summer fruit, so I threw in some watermelon.

Zesty Grilled Shrimp Tacos with South of the Border Corn and Cotija Salsa.

raw shrimp (peeled + deveined)

lemon

juice + zest of 1 lime

garlic (minced

smoked paprika

chipotle chili powder

watermelon (diced)

flour tortillas

quinoa or rice (for serving)

cilantro and basil (chopped

Cotijia cheese (crumbled (may sub feta cheese))

corn (kernels removed)

avocado (diced)

jalapeno (seeded + diced)

basil (chopped)

cilantro chopped

juice of 1/2 a lime

Add the shrimp to a bowl. Add the olive oil, juice + zest of 1 lemon, juice + zest of 1 lime, garlic, smoked paprika, chipotle chile powder, cumin and salt. Toss well and let the shrimp sit for 15-30 minutes.

Meanwhile, make the salsa. In a bowl, combine the cotija cheese, corn, jalapeno, basil, cilantro and lime juice. Toss to combine. Gently stir in the diced avocado. Cover and store in the fridge until ready to serve.

Heat a grill or grill pan to high. Thread the shrimp on skewers if using an outdoor grill (or use a grilling basket). Once hot, grill the shrimp for 3-4 minutes per side or until light char marks appear. I like to brush some of the marinade left in the bowl over the shrimp when I first put the shrimp on. Once done cooking, remove the shrimp from the grill and if desired squeeze with a little lemon and lime juice. Sprinkle with basil + cilantro.

To serve, spread a little quinoa or rice inside each warmed tortilla. Add the watermelon and shrimp. Top with salad and garnish with cilantro. Eat!

Whole ears of corn are a classic street food in Mexico, where they are either grilled or boiled, then often dressed with some combination of lime, chile, mayonnaise and grated cheese. This grilled version calls for all of the above, which get mixed together into a creamy, bracing topping, and slathered all over the hot, sweet ears. It's not strictly traditional, but it does make it easier to assemble the corn and its dressing before serving. Or place the various topping in small bowls and let guests have the fun of garnishing their own. And if you don’t have a grill, the broiler works too though watch the ears carefully so they don’t burn.

Grilled Corn With Cheese, Lime and Chile (Elotes)

corn,

limes

ancho chile powder, more as needed

Fine sea salt,

Black pepper, as needed

crumbed cotija cheese (or substitute feta

Heat your grill to medium-high. Grill corn, turning occasionally, until cooked through and lightly charred, 7 to 10 minutes.

Meanwhile, in a small bowl, mix together mayonnaise, zest of 1 lime, chile powder, salt and pepper.

Slather hot corn with mayonnaise mixture and sprinkle with cheese and cilantro. Cut limes into wedges and serve alongside corn.

This summer cookout classic gets the street-food treatment, with the addition of chile, lime, mayo and cheese.

Grilled Corn with Cheese, Lime and Chile

In this recipe, shishito peppers are sliced, lightly sautéed, then tossed with raw summer corn and a cumin-lime vinaigrette for a summer salad that’s crunchy, smoky and a little spicy. Traditionally used in Japanese and Korean cooking, shishitos are small, thin-skinned green peppers that have become increasingly popular in the United States. They are typically mild in flavor, but the occasional pepper packs a spicy punch. If you can’t find them, use diced green bell peppers in their place. Finally, cilantro-averse cooks can substitute fresh mint.

Spicy Corn and Shishito Salad

lime juice

Kosher salt

red onion

garlic clove,

corn kernels (from 4 to 6 ears of corn)

shishito peppers,

jalapeño, seeds and ribs removed, diced

grated Cotija or crumbled feta cheese (optional),

cilantro leaves

In a small bowl, whisk 2 tablespoons olive oil with the lime juice, cumin and 3/4 teaspoon salt. Stir in the red onion and garlic and set aside until ready to use. (Do this step first so the onions and garlic have time to mellow slightly in the dressing.)

Place the corn kernels in a large bowl and set aside. In a medium (10-inch) sauté pan, heat the remaining 1 1/2 tablespoons olive oil over medium heat. Add the shishitos, jalapeño and a pinch of salt and cook, stirring occasionally, until the peppers are tender and beginning to brown, 4 to 6 minutes.

Add the peppers and dressing to the bowl with the corn and toss well. Add the cheese, if using, and toss. Garnish with cilantro.

Everything you love about Mexican street corn—the charred kernels, the creamy-spicy-salty sauce, lots of lime—without the grill.

Elote

Cotija cheese (about 4 oz.), divided

tsp. ancho chile powder,

kosher salt,

garlic

We love charred, mayo-slathered corn too much to have it only when the grill's fired up. This indoor-friendly stovetop method gets you those blackened, juicy-yet-crisp kernels without the charcoal. While the cobs might not be as smoky as what you'd get from grilling, the deeply toasted flavor of ancho chile powder helps compensate. If you can't find ancho chile powder, chipotle chile powder or the hotter cayenne chile powder will work (but start with just 1/2 tsp. and scale up slowly—it's spicy). Chili powder will also work, although it's usually mixed with other ingredients like garlic powder, onion powder, and cumin, so read the ingredient list to know what you're getting.

Husk 4 ears of corn, removing any silk. Snap off any ends (they're technically called "shanks"!) that are still attached so that the cobs will fit inside a large cast-iron skillet.

Heat cast-iron skillet over medium-high until very hot, about 4 minutes. You want the pan to super hot when you add the cobs so that they start to char right away. Arrange corn cobs in a single layer in skillet and cook, turning with tongs every 3–4 minutes, until charred in lots of places but not totally blackened, 15–20 minutes total.

Meanwhile, whisk ½ cup mayonnaise, ½ cup sour cream, ½ cup grated Cotija, 2 tsp. ancho chile powder, and ½ tsp. salt in a 9x5" loaf pan.

Finely chop 1 cup cilantro leaves (you should get about 3 Tbsp. when you're finished). Set aside 1 Tbsp. cilantro for serving. Add remaining cilantro to mayonnaise mixture. Grate 1 garlic clove into mayonnaise mixture using a Microplane and whisk to combine. Finely grate zest of 1 lime into mayo, then slice down the center and squeeze in the juice of half. Cut remaining 1½ limes into wedges; set aside for serving.

Using tongs, roll corn in mayonnaise mixture. Transfer corn to a platter, sprinkle generously with more Cotija, and dust with more ancho chile powder. Garnish with reserved 1 Tbsp. chopped cilantro. Serve reserved lime wedges alongside for squeezing over corn.

Sweet summer corn begs to be mixed with a splash of acid, a touch of heat, salty cheese, and toasty nuts for texture. This recipe is definitely a choose-your-own-adventure. Use whatever you like or have on hand!

Grilled Corn Salad

nuts (such

serrano chile, thinly sliced, black pepper

herb leaves (such as cilantro, basil,

citrus juice or vinegar

cheese

grapeseed or other neutral oil

Preheat oven to 350°. Toast nuts on a rimmed baking sheet, tossing halfway through, until golden brown, 6–10 minutes, depending on the nut you choose. Let cool; coarsely chop.

Prepare a grill for medium-high heat. Grill corn, turning occasionally, until husks are charred in most spots, 16–20 minutes. Transfer to a platter and let sit until cool enough to handle. Shuck corn and remove kernels (you should have about 6 cups).

Toss nuts, corn, chile or pepper, herb, citrus juice or vinegar, and cheese in a large bowl to combine. Drizzle oil over and season with salt; toss again.

You can use roasted veggies in place of the chicken in this enchilada recipe if you'd like. It makes for a great vegetarian enchilada.

Chicken Enchiladas Verdes

½ onion, halved

poblano chile, halved

tomatillos (about 20 medium), husks removed, rinsed

serrano chiles, chopped

garlic cloves, smashed

chicken stock chicken broth

½ rotisserie chicken, skin removed, meat shredded

coriander

¼ teaspoon ground chile de árbol or red pepper flakes

corn tortillas

crème fraîche

milk

½ red onion, thinly sliced

This can be a great vegetarian enchilada. Use roasted veggies (squash, peppers, onions, mushrooms, etc.) in place of the chicken, and instead of chicken stock, use vegetable stock or water.

Preheat oven to 425°. Drizzle olive oil over onion, poblano chile, and tomatillos on a rimmed baking sheet and roast until vegetables are soft and browned, 35–40 minutes. Let cool slightly, then slip off and discard poblano skin. Transfer onion mixture and any accumulated juices to a blender. Add serrano chiles, garlic, chicken stock, cilantro, and lime juice and purée until smooth. Transfer to a large bowl, then season green sauce with salt.

Preheat oven to 425°. Toss chicken with coriander, chile de árbol, and ½ cup green sauce in a large bowl; season with salt.

Heat vegetable oil in a medium skillet over medium-high until oil bubbles immediately when edge of tortilla touches the surface. Working one at a time, fry tortilla, turning once, until just starting to brown and crisp, about 10 seconds per side. Transfer tortilla to paper towels to drain. Repeat with remaining tortillas.

Dip both sides of each tortilla in green sauce just to coat, then transfer to a rimmed baking sheet. Spread 1 cup green sauce lengthwise down the center of a 13x9" baking dish. Working one at a time, spread ¼ cup chicken mixture down the center of tortilla and fold one side over filling, then continue to roll enchilada onto itself. Place seam side down in prepared baking dish as you go (enchiladas should be nestled right up against each other). Top with 10 oz. cheese and remaining green sauce. Bake until sauce is bubbling and cheese is beginning to brown, 20–25 minutes. Let sit 10 minutes.

Meanwhile, combine crème fraîche and milk; season with salt.

Serve enchiladas topped with cheese, a drizzle of crema, and sliced onion.

These crunchy, tube-shaped flautas ahogadas — the name roughly translates to “drowned flutes” — are served in a pool of spicy tomatillo sauce, and the idea is to slather each bite in the sauce as you eat. They’re immensely popular in Mexico City, where they’re prepared using long corn tortillas specifically made for the dish. This faster version uses standard corn tortillas and a quick rotisserie chicken filling, but the tomatillo sauce, which is tart with an underlying sweetness, deserves to be made from scratch. Prepare it a day in advance or freeze it to save time. It’s worth making a double batch of the sauce, because it brightens up just about anything: tacos, quesadillas or eggs.

Chicken Flautas Ahogadas

white onion, peeled

tomatillos,

serrano chiles

garlic clove, peeled

Mexican oregano

Kosher salt and ground pepper

canola oil, plus about 2 cups for frying

cotija cheese (about 4 ounces)

Fill a large saucepan halfway with water and bring to a boil over high. Thinly slice half the onion crosswise into thin rounds, leaving the remaining onion half in one large piece. Add the onion wedge, tomatillos, chiles and garlic to the boiling water, reduce the heat to medium-low and simmer, stirring occasionally, until softened and tomatillos take on a yellow-green hue, about 10 minutes. Reserve 1 cup cooking water and pour the remaining contents of the saucepan into a colander to drain.

While tomatillos cool, toss the chicken with the cumin, oregano, 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Coarsely chop the cooked onion, garlic and chiles, discarding chile stems. Transfer to a blender with 1/4 cup reserved cooking water and blend until chunky. Add the tomatillos and another 1/2 cup reserved cooking water and blend until smooth.

Heat 1 tablespoon oil in the saucepan over medium. Add the sauce and 1 teaspoon salt. Pour the remaining 1/4 cup reserved cooking water into the blender jar, swirl around to catch any remnants in blender, then pour the mixture into the saucepan. Simmer over low, stirring often, until flavors meld, about 10 minutes. Cover and keep warm.

Top 24 cotija recipes from across the web

The most viewed cotija recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Frijoles de Fiesta (Fiesta Refried ...

Smooth and Spicy Pinto Bean Soup

Elote (Grilled Mexican Street Corn)...

Green Shakshuka With Avocado and Li...

Mexican Street Corn

Stuffed Poblano Peppers with Black ...

Esquites

Zesty Grilled Shrimp Tacos with Sou...

Grilled Corn With Cheese, Lime and ...

Spicy Corn and Shishito Salad

Elote

Grilled Corn Salad

Chicken Enchiladas Verdes

Chicken Flautas Ahogadas

Vegan Queso Cotija

Chipotle Chilaquiles

Radicchio With Hot Honey Vinaigrett...

Sopes

Guacamole With Grilled Corn

Spiced Beef and Refried Bean Tostad...

Creamy Elote Corn Pasta

Vegetarian Enchiladas

Tomatoes Simmered in Olive Oil With...

Mexican Street Corn Casserole

Top 24 cotija recipes from across the web

The most viewed cotija recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Frijoles de Fiesta (Fiesta Refried ...

Smooth and Spicy Pinto Bean Soup

Elote (Grilled Mexican Street Corn)...

Green Shakshuka With Avocado and Li...

Mexican Street Corn

Stuffed Poblano Peppers with Black ...

Esquites

Zesty Grilled Shrimp Tacos with Sou...

Grilled Corn With Cheese, Lime and ...

Spicy Corn and Shishito Salad

Elote

Grilled Corn Salad

Chicken Enchiladas Verdes

Chicken Flautas Ahogadas

Vegan Queso Cotija

Chipotle Chilaquiles

Radicchio With Hot Honey Vinaigrett...

Sopes

Guacamole With Grilled Corn

Spiced Beef and Refried Bean Tostad...

Creamy Elote Corn Pasta

Vegetarian Enchiladas

Tomatoes Simmered in Olive Oil With...

Mexican Street Corn Casserole

The most viewed cotija recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine