Cotija Cheese Recipes

Mexican street corn in a skillet version for those times when grilling is not an option. I made this version lighter by using lower fat and calorie ingredients. This recipe is super fast, so it can be whipped up at the last minute if necessary.

Similar to elote, but the corn kernels are removed from the cob. Sweet, smoky, salty, spicy--basically all the flavors-- corn.

This tasty and easy dip is ready in just a few minutes and is very reminiscent of the Mexican street corn sold by cart vendors. Great served with Fritos® or corn chips.

If you like Mexican street corn, you'll love this rich and creamy dip. Serve with tortilla chips.

My coworkers and I love a local restaurant's version of this, so I thought I would try and replicate! So far, so good :)

This simple Mexican rice soup takes a chicken broth base and adds roasted tomatoes, garlic, and onion, all topped with fresh parsley and Cotija.

These air fried corn ribs are reminiscent of Mexican street corn, but each ear is split into quarters and then air fried. I used frozen corn on the cob which I thawed.

This corn casserole with cauliflower is a delicious cross between corn and cornbread.

These enchiladas are full of fresh vegetables and my ace in the hole - cotija cheese. Sour cream makes a nice saucy filling. My vegetarian husband gives these 5 stars; I hope you like them, too! These go great with a side of black or pinto beans and a salad with chopped tomato and avocado. Enjoy!

Mexican street corn meets chicken salad in an easy, no-cook main dish that features a chili-lime cotija cheese dressing inspired by the flavors of the traditional dish.

Spicy chorizo is paired with cool tomatoes and cotija cheese to create a crowd pleasing appetizer!

Crispy corn tortilla shell with a warm, creamy potato filling and cotija cheese--comfort food!

Seasoned beef and black beans are topped with cornbread batter and popped in the oven for a chili bake that makes a great potluck dish!

Quick pan-seared chicken breasts served with salsa, cotija cheese, and cilantro for a wonderful south-of-the-border taste. The whole family loves this! Easy and quick. Garnish with chopped avocado and sour cream if you like. Serve with Mexican rice and a tossed green salad.

Dress up your corn for race day with some south of the border inspiration.

A Mexican twist on chicken Parmesan.

This is a wonderful-tasting authentic soup, not to mention it's very healthy for you. I lived in Peru for a couple of years, it's one of my all-time favorites! I know it has a lot of ingredients but it's worth eating! Substitute garbanzo beans with white beans if desired. Fresh corn, lima beans, and peas can be used instead of frozen. If you want more amounts of the vegetables, add some more. I usually eyeball the amount. Enjoy!

A very, very simple dish to make that is very difficult to stop eating. The spiciness of the peppers, sweetness of the corn, and the creamy cheesiness pair together perfectly. Can be used in place of a protein in most any Mexican dish.

A weeknight single-skillet dinner that packs a huge amount of flavor and just the right smoky heat. My family is lactose-intolerant and we adhere to a low fodmap diet. The small amount of garlic in the adobo works for us, but your mileage may vary. You can tone down the heat by serving this dish with a side of yellow rice or kick it up by adding in cayenne. Adding in the optional chipotle chilies approximately doubles the heat of the recipe.

This is a fusion between Mexican street corn and Korean gochujang (red pepper paste). You can skip the gochujang for ancho chili powder for a more traditional taste.

Season fresh veggies with a squeeze of lime and flavorful spices. Then cook them over a fired-up grill to make this delicious, meatless meal-in-one.

Corn with roasted chiles, creme fraiche, and cotija cheese.

This is an excellent, fresh-tasting dip. It is a sort of dry salsa that uses cotija Mexican cheese. The cheese is a crumbly, salty cheese that is very good. You could make this and eat it with corn tortilla chips or add as a garnish to any Mexican-style meal. Without the seeds it is very mild for even a young guest, but can be hotter if you leave in the seeds. Our guests always love it.

Even kids will love this recipe. I learned it from my wonderful mother-in-law who would add or subtract different ingredients every time. This version was my favorite!