Type what you have

Ingredients

• ✓ cotija cheese
• pulled pork
• salsa verde
• flour tortilla
• cooking spray

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
2. 2 Combine pulled pork, salsa verde, and cojita cheese in a bowl. Stir until evenly combined.
3. 3 Place a heaping tablespoon of filling into the bottom half of a tortilla. Make 2 folds on either side of the large fold, creating an envelope shape. Roll it up using the tips of your fingers to tuck the filling in as you go. Repeat with remaining tortillas.
4. 4 Spray the basket of the air fryer with nonstick cooking spray. Place some burritos in the basket seam side-down, making sure to not overcrowd. Spray the tops of the burritos with cooking spray.
5. 5 Air fry for for 6 minutes. Repeat with remaining burritos. Serve with additional salsa verde for dipping if desired.

By Soup Loving Nicole

Ingredients

• ✓ cotija cheese
• anaheim chile pepper
• tomato
• onion
• cilantro

Instructions

1. 1 Remove seeds from chile peppers and discard. Chop peppers and place in a bowl.
2. 2 Add cotija cheese, tomatoes, onion, and cilantro; mix together. Serve immediately or refrigerate until ready to serve.

By RSPPSMETZLER

Ingredients

• ✓ cotija cheese
• corn
• butter
• mayonnaise
• lime

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat an outdoor grill for medium-high heat.
3. 3 Grill corn on the preheated grill until hot and lightly charred all over, 7 to 10 minutes.
4. 4 Roll corn in melted butter, then spread evenly with mayonnaise. Sprinkle with cotija cheese.
5. 5 Serve with lime wedges.

By blakleyl

Ingredients

• ✓ cotija cheese
• potato
• milk
• butter
• white pepper
• parmesan cheese
• corn tortilla
• cilantro
• olive oil

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until soft enough to mash, 20 to 25 minutes. Drain. Add milk, butter, and white pepper and mash over medium heat until mixed, adding a splash more milk if needed. Stir in Parmesan and cotija cheeses; continue stirring over medium heat until nice and thick.
2. 2 Wrap the stack of tortillas in a towel (or paper towels) and microwave on high until softened, about 45 seconds.
3. 3 Spread 2 heaping tablespoons of the potato mixture on half of a tortilla, then sprinkle with cilantro and press the other half of the tortilla over potatoes to make a taco shape; the mixture will hold the taco together. Continue to assemble tacos while tortillas are warm.
4. 4 Heat a large skillet over medium heat. Add the oil and fry the tacos, turning them over occasionally, until golden brown on both sides, about 5 minutes. Drain on paper towels and serve hot.

By doughgurl

Ingredients

• ✓ cotija cheese
• mayonnaise
• lime juice
• chili powder
• corn
• cilantro

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Mix mayonnaise, cotija cheese, lime juice, and chili powder in a shallow dish.
3. 3 Roll each piece of corn in the mayonnaise mixture until all sides are covered.
4. 4 Place all 4 pieces of corn in the air fryer basket; cook in the preheated air fryer until golden, crisp, and tender, about 8 minutes. Garnish with cilantro.

By Soup Loving Nicole

Ingredients

• ✓ cotija cheese
• chorizo
• butter
• onion
• celery
• garlic
• cilantro
• cornbread
• chicken broth

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C) and grease a baking dish.
2. 2 Remove casings from the chorizo and cook in a large skillet until crumbly and browned, 7 to 9 minutes. Remove from the skillet, add to a large bowl, and set aside.
3. 3 Melt butter in the same skillet. Add onion and celery and cook until soft, 5 to 7 minutes. Add garlic and cook until fragrant, about 1 minute. Add cilantro and transfer mixture to the bowl of chorizo. Add cornbread and chicken broth; stir until well incorporated. Transfer to the prepared baking dish.
4. 4 Bake in the preheated oven until thoroughly warmed and stuffing starts to brown, 20 to 25 minutes. Serve garnished with cotija cheese.

By Yoly

Ingredients

• ✓ cotija cheese
• corn
• butter
• cilantro
• lime
• chili powder

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Roast corn, in husks, directly on the oven rack in the preheated oven until tender and cooked through, 40 to 45 minutes.
3. 3 Peel down husks and rub each ear of corn with 1 tablespoon butter.
4. 4 Sprinkle each with cotija cheese, cilantro, lime juice, and chili powder.

By Shejiladay

Ingredients

• ✓ cotija cheese
• corn
• everything but the elote seasoning
• cooking spray
• mexican crema
• crema fresca
• cilantro

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C) for 7 minutes.
2. 2 Meanwhile stand corn cobs on the end, and with a sharp knife (I used a wüsthof nakiri) cut each ear down the middle. Place corn cob halves flat on a cutting board and cut in half lengthwise (you will get a total of 4 'ribs' per ear of corn).
3. 3 Spray each corn rib with non-stick spray. Sprinkle 2 tablespoons of seasoning over the 16 corn ribs.
4. 4 Air fry corn ribs in batches for a total of 12 minutes. Remove from air fryer.
5. 5 Drizzle crema con sal over corn 'ribs' and sprinkle with cotija cheese and remaining seasoning. Garnish with chopped cilantro.

By thedailygourmet

Ingredients

• ✓ cotija cheese
• corn
• mayonnaise
• sour cream
• mexican seasoning
• okonomiyaki sauce
• aonori seaweed flakes
• bonito flake
• lime

Instructions

1. 1 Heat a large grill pan over medium-high heat.
2. 2 Combine mayonnaise, sour cream, lime juice, and Mexican seasoning in a bowl and stir until blended.
3. 3 Grill corn in the preheated grill pan until warm yellow in color and grill marks form, turning every 2 to 3 minutes, about 6 minutes total. Set aside to cool.
4. 4 Use a pastry brush to coat grilled corn with the mayonnaise mixture. Sprinkle cotija cheese on the corn, rotating to cover all sides. Drizzle okonomiyaki sauce evenly over corn. Sprinkle aonori flakes on top and add bonito flakes.

By OtaJoy

Ingredients

• ✓ cotija cheese
• mayonnaise
• corn
• heavy cream
• butter
• lime juice
• ancho chile seasoning
• cayenne pepper

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Grill corn, turning occasionally, until kernels are slightly charred, 15 to 20 minutes. Let cool until safe to handle, at least 15 minutes. Remove kernels from the cobs to get about 2 cups of corn.
3. 3 Mix cream, butter, lime juice, ancho chile seasoning, and cayenne pepper together in a bowl. Fold in cotija cheese. Drizzle mixture over the corn kernels. Serve hot or cold.

By jlmartin621

Ingredients

• ✓ cotija cheese
• chicken breast
• all-purpose flour
• salt
• black pepper
• olive oil
• tomato
• tomato salsa
• chili powder
• cumin
• chicken stock
• lime juice
• corn tortilla
• cilantro leaves

Instructions

1. 1 Place chicken between 2 sheets of heavy plastic on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to 1/2-inch thickness.
2. 2 Combine flour, salt, and ground black pepper in a shallow dish. Dredge chicken in flour mixture.
3. 3 Coat a large skillet with olive oil; heat over medium-high heat. Reduce heat to medium and add chicken; cook until golden brown, 5 to 6 minutes. Flip chicken and continue cooking until second side is golden brown, about 4 minutes more.
4. 4 Stir diced tomatoes, salsa, chili powder, and cumin into the skillet. Cook until flavors combine, 2 to 3 minutes. Add chicken stock and lime juice; stir to blend. Transfer chicken to a serving platter. Add 3 ounces cotija cheese and tortilla pieces to the sauce; simmer, about 1 minute. Spoon sauce over chicken on the platter.
5. 5 Garnish chicken with remaining 1 ounce cotija cheese and fresh cilantro.

By Sherbg

Ingredients

• ✓ cotija cheese
• corn
• lime
• chili powder
• cilantro
• mayonnaise
• black pepper
• salt

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Grill corn in the husks on the preheated grill, turning occasionally, to desired tenderness, about 15 minutes; some charring is fine. Remove from the grill. Remove and discard husks and silk when cool enough to handle. Cut kernels off into a medium bowl.
3. 3 Add lime juice and chili powder, then mix in cotija cheese, cilantro, mayonnaise, and pepper until thoroughly combined. Taste and add salt if necessary.

By HeidiS

Ingredients

• ✓ cotija cheese
• chicken breast
• salt
• pepper
• vegetable oil
• tomato sauce
• taco seasoning
• monterey jack cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a glass baking dish with vegetable cooking spray.
2. 2 Season chicken with salt and pepper. Heat oil in a saute pan over medium-high heat; brown chicken on both sides. Place chicken in prepared baking dish. Mix together the tomato sauce and taco seasoning in a small bowl. Pour over chicken breasts. Sprinkle cheeses evenly over top.
3. 3 Bake in preheated oven until chicken has fully cooked and cheese has browned, 20 to 30 minutes.

By Jen

Ingredients

• ✓ cotija cheese
• mayonnaise
• lime
• ancho chile pepper
• paprika
• corn
• butter
• salt
• lime

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil the grate.
2. 2 Combine mayonnaise, lime juice, ancho chile powder, and smoked paprika in a bowl; whisk until smooth. Refrigerate until needed.
3. 3 Bring a large pot of salted water to a boil. Boil corn in salted water for 5 minutes. Drain the corn.
4. 4 Place ears of corn on hot grill and cook until the kernels begin to brown and caramelize, 2 to 3 minutes. Turn corn and continue to cook, turning ears after 1 to 2 minutes, until they are browned with slightly charred, caramelized spots.
5. 5 Generously brush corn with melted butter and ancho-lime mayonnaise until kernels are coated. Sprinkle ears with cotija cheese and salt. Garnish with slices of lime.

By John Mitzewich

Ingredients

• ✓ cotija cheese
• water
• instant mashed potato
• cheddar cheese
• green onion
• cumin
• corn tortilla
• cooking spray
• salsa verde

Instructions

1. 1 Heat water in a medium saucepan to boiling. Remove from the heat and stir in instant mashed potatoes. Mix thoroughly with a fork to moisten all potatoes and let stand 5 minutes. Stir in Cheddar cheese, green onion, and cumin.
2. 2 Preheat an air fryer to 400 degrees F (200 degrees C).
3. 3 Wrap tortillas in a damp paper towel and microwave on high until warm, about 20 seconds.
4. 4 Spread 1 tablespoon potato mixture in the center of a tortilla and fold over to make a taco. Repeat with remaining tortillas.
5. 5 Working in batches, place tacos in the basket of an air fryer. Spray the tops with cooking spray and cook until crispy, about 5 minutes. Transfer to a serving platter and repeat to cook remaining tacos.
6. 6 Drizzle salsa verde over tacos and top with cotija cheese.

By Soup Loving Nicole

Ingredients

• ✓ cotija cheese
• breaded fish fillet
• romaine lettuce
• tomato
• avocado
• cucumber
• jicama
• onion
• cilantro salad dressing
• cilantro

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Place fish fillets in a single layer on a shallow metal baking pan.
2. 2 Bake in the preheated oven, flipping halfway, until crispy and browned, 22 to 24 minutes. Transfer to a plate lined with paper towels to soak up excess oil. Let cool for 5 minutes.
3. 3 Tear apart lettuce leaves and divide between 2 salad bowls. Place tomatoes over the lettuce. Arrange avocado, cucumber, jicama, and onion around tomatoes. Cut fish fillets into quarters and arrange over the salads. Drizzle some salad dressing around the vegetables and over the fish.
4. 4 Sprinkle each salad with 1/2 of the cotija cheese. Garnish with cilantro leaves.

By Carol West Kennedy

Ingredients

• ✓ cotija cheese
• cilantro
• feta cheese
• flour tortilla
• corn tortilla
• avocado
• cayenne pepper
• salt
• chili powder
• cumin
• lime
• vegetable oil
• orange bell pepper
• red bell pepper
• onion
• summer squash
• zucchini

Instructions

1. 1 Arrange cut vegetables on large rimmed baking pan. Brush both sides with olive oil and squeeze juice of 1/2 lime over vegetables. Combine cumin, chili powder, salt, cayenne and black pepper to taste in small bowl. Sprinkle on veggies.
2. 2 Heat grill. Arrange vegetables on oiled grate or in grill pan. Grill 8 to 10 minutes, turning as necessary, until warm and tender, adding avocado halves halfway through, cut-side down.
3. 3 Chop veggies and slice avocados. Season with salt and pepper, if desired. Serve in warm tortillas with wedges of remaining lime. Top with cheese and garnish with cilantro.
4. 4 TIP: To warm tortillas on grill, arrange tortillas in single layer on hot grate. Heat 2 to 3 minutes until warm through and small brown spots appear, turning once or twice.

By Target Test Kitchen

Ingredients

• ✓ cotija cheese
• pork chop
• chicken broth
• honey barbecue sauce
• black bean
• corn
• salsa
• flour tortilla
• lettuce
• tomato

Instructions

1. 1 Combine pork chops and broth in a slow cooker. Cook on High until meat can be easily shredded, about 4 hours.
2. 2 Transfer meat to a cutting board and shred when cool enough to handle. Return to the slow cooker and set to Low.
3. 3 Add barbecue sauce, black beans, and corn to the slow cooker. Stir until well combined. Cover and cook on Low until heated through, about 1 hour. Stir in 1/2 cup salsa. Taste and add more barbecue sauce or salsa if needed.
4. 4 Serve filling in tortillas. Top with cotija cheese, lettuce, and tomato.

By Rebekah Rose Hills

Ingredients

• ✓ cotija cheese
• sweet corn kernel
• onion
• lime
• vegetable oil
• mayonnaise
• cilantro
• jalapeno pepper
• garlic
• cayenne pepper
• sea salt

Instructions

1. 1 Heat oil in a large cast iron skillet over medium heat until sizzling. Add corn and cook, stirring occasionally, until the corn is toasted and golden brown, 15 to 20 minutes. Add onion and garlic and cook for another 30 seconds. Remove from the heat and allow to cool, 10 to 15 minutes.
2. 2 Mix corn mixture, jalapeno, 3 tablespoons cotija cheese, mayonnaise, lime juice, cayenne, and salt together in a mixing bowl. Adjust seasonings, adding more of your preferred flavors if desired. Top with remaining cotija cheese and cilantro.

By Marilyn Schlossbach

Ingredients

• ✓ cotija cheese
• crema
• lime
• mayonnaise
• cayenne pepper
• salt
• cumin
• corn kernel
• cilantro
• serrano pepper

Instructions

1. 1 Combine Mexican crema, lime juice, mayonnaise, cayenne pepper, salt, and cumin in a large bowl until well blended.
2. 2 Add corn, cotija cheese, cilantro, and serrano pepper; stir until well combined.

By Yoly

Ingredients

• ✓ cotija cheese
• chicken stock
• tomato
• onion
• serrano chile
• garlic
• vegetable oil
• fideo pasta
• parsley
• salt

Instructions

1. 1 Combine 1/2 cup chicken stock, tomatoes, onion, serrano chile, and garlic in a blender. Blend until smooth. Strain tomato sauce into a bowl and reserve.
2. 2 Heat oil in a saucepan over medium-low heat. Add pasta; cook, stirring constantly, until lightly browned, about 4 minutes. Pour tomato sauce into the saucepan over the noodles; add parsley and remaining chicken stock. Season with salt. Bring to a boil, reduce heat, and simmer until noodles are soft, about 20 minutes. Sprinkle with Cotija cheese.

By Ainé

Ingredients

• ✓ cotija cheese
• corn
• olive oil
• chili powder
• garlic powder
• black pepper
• mayonnaise
• lime juice
• hot sauce
• cilantro

Instructions

1. 1 Preheat the air fryer to 400 degrees F (200 degrees C).
2. 2 Place an ear of corn on a cutting board and cut in half lengthwise. Cut each half in half lengthwise. Repeat with remaining ear of corn. You should have 8 "ribs" total.
3. 3 Whisk together olive oil, chili powder, garlic powder, and black pepper in a small bowl until well combined. Brush onto both sides of each rib and place in the air fryer basket.
4. 4 Cook in the preheated air fryer for 12 minutes, flipping halfway through the cook time.
5. 5 Meanwhile, whisk together mayonnaise, lime juice, and hot sauce in a second small bowl until thoroughly combined.
6. 6 Transfer corn ribs to a serving plate. Drizzle sauce over ribs; top with cotija cheese and cilantro.

By Soup Loving Nicole

Ingredients

• ✓ cotija cheese
• corn
• couscous
• green onion
• red bell pepper
• jalapeno pepper
• olive oil
• chicken stock
• lime
• basil
• chili-lime seasoning

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Trim and partially shuck corn by cutting off any long silk from the top and removing and discarding the outer layer of husk.
2. 2 Place corn directly on the middle rack of the preheated oven and roast for 30 minutes. Remove from the oven and let sit for 5 minutes. Remove and discard husks and silk. Slice kernels off with a knife.
3. 3 While the corn is roasting, place couscous in a heat-proof bowl with green onion, bell pepper, jalapeno, and olive oil.
4. 4 Bring chicken stock to a boil in a small saucepan. Pour boiling stock over couscous mixture and cover tightly with foil. Let sit for 5 minutes.
5. 5 Uncover and stir in roasted corn kernels, cotija cheese, lime juice, and basil. Season with chili-lime seasoning.

By Tim

Ingredients

• ✓ cotija cheese
• spread
• corn kernel
• salt
• jalapeno pepper
• garlic
• cumin
• mayonnaise
• cilantro
• lime juice

Instructions

1. 1 Melt Country Crock in a large nonstick skillet over high heat. Working in batches if necessary to avoid overcrowding the skillet, add corn and salt. Cook and stir until slightly charred, about 5 minutes. Add jalapeños, garlic, and cumin; cook until fragrant, about 1 minute.
2. 2 Stir in mayonnaise, cilantro, cotija cheese, and lime juice. Serve warm or at room temperature.

By Allrecipes Member

Ingredients

• ✓ cotija cheese
• poblano pepper
• onion
• butter
• corn kernel
• garlic
• monterey jack cheese
• mexican crema
• salt
• black pepper

Instructions

1. 1 Cut peppers and onion into strips about 2 inches long and 1/2-inch thick.
2. 2 Heat butter in a skillet over medium heat and saute peppers, onion, and corn until tender and starting to char, about 10 minutes. Add garlic and cook until fragrant, about 30 seconds. Mix in Monterey Jack cheese, cotija cheese, and crema and cook until melted into a creamy sauce. Season with salt and pepper and serve immediately.

By Brian Genest

Ingredients

• ✓ cotija cheese
• water
• rice
• tomato
• onion
• garlic
• chicken bouillon granules
• vegetable oil
• salt
• parsley

Instructions

1. 1 Bring water to a boil in a pot. Add rice, reduce heat to low, and cover with a lid. Simmer until rice is nearly tender, about 15 minutes.
2. 2 Heat a skillet over medium heat. Add tomatoes and roast until evenly charred, 5 to 7 minutes. Remove skin and transfer to a blender. Add onion, garlic, and bouillon. Process tomato mixture until smooth.
3. 3 Heat oil in a small saucepan over medium heat. Pour tomato mixture into hot oil; cook and stir until flavors incorporate, 3 to 5 minutes. Add to the saucepan with the rice. Season with salt and cover with a lid. Continue cooking over low heat until rice is soft, 7 to 10 minutes more. Remove from heat. Sprinkle Cotija cheese and parsley on top, cover with a lid, and let sit 10 minutes before serving.

By María Vázquez

Ingredients

• ✓ cotija cheese
• corn
• olive oil
• chili powder
• cumin
• salt
• black pepper
• greek yogurt
• lime
• cilantro

Instructions

1. 1 Run a knife down the ears of corn to remove the kernels.
2. 2 Heat oil in a nonstick skillet over medium-high heat. Add corn kernels. Sprinkle with chili powder, cumin, salt, and pepper. Stir in 3 tablespoons cotija cheese and yogurt. Mix well. Squeeze juice from 1/2 of the lime on top. Continue to stir until kernels are cooked through, about 8 minutes total.
3. 3 Cut remaining 1/2 lime into wedges. Serve corn topped with remaining 1 tablespoon cheese, chopped cilantro, and lime wedges.

By Buckwheat Queen

Ingredients

• ✓ cotija cheese
• pineapple
• corn
• vegetable oil
• brown rice
• crema mexicana
• hot sauce
• cilantro
• salt
• black pepper
• lime

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Brush pineapple and corn with oil and place carefully on the grill. Cook pineapple until grill marks appear, about 3 minutes. Flip and leave on heat just until grill marks appear on the second side, about 3 minutes more; do not overcook, as pineapple will become mushy.
3. 3 Grill corn, turning throughout, until somewhat charred, 3 to 5 minutes. Remove from grill and cool until safe too handle. Cut kernels off cobs into a bowl.
4. 4 Assemble 2 bowls by spooning equal amounts of rice into the bottom and topping each with 1/2 the roasted corn kernels. Spoon crema over over corn and drizzle with hot sauce. Add 2 to 3 pineapple rings to each bowl and top with cotija cheese and cilantro. Add salt and pepper and a squeeze of lime juice.

By BG

Ingredients

• ✓ cotija cheese
• water
• sugar
• corn
• mesquite wood chip
• cooking spray
• chili powder
• crema
• cilantro
• salt
• lime juice

Instructions

1. 1 Combine water and sugar in a large bowl and stir well. Add corn ears in husks and soak for at least 1 hour.
2. 2 Preheat an outdoor grill for low heat with mesquite chips in the wood box. Lightly oil the grate.
3. 3 Remove corn from sugar-water mixture and cook, in husks, on the preheated grill for 45 minutes. Remove corn from the grill and let cool before shucking. Cut corn kernels from cobs.
4. 4 Sauté corn kernels and chili powder in a large skillet over medium heat, tossing frequently, until lightly charred, about 5 minutes. Add cotija cheese, crema, cilantro, and salt; cook until warmed through, about 4 minutes. Spritz with lime juice and serve hot.

By Brian Genest

Ingredients

• ✓ cotija cheese
• corn
• green onion
• jalapeno pepper
• garlic
• mayonnaise
• sour cream
• lime juice
• hot sauce
• cilantro
• ancho chile powder

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Cook corn on the preheated grill for 10 minutes, turning every 2 minutes; transfer to a cutting board and cool for 5 minutes. Cut kernels from cobs.
3. 3 Heat a large skillet over medium-high heat. Add onions and jalapeño; cook about 4 minutes. Add garlic; cook for 1 minute. Reduce heat to low; stir in mayonnaise, sour cream, lime juice, and hot sauce and cook for 2 minutes. Stir in corn; cook until heated through, about 1 minute.
4. 4 Off heat, stir in cilantro. Transfer dip to a serving dish. Sprinkle chile powder over top; garnish with cotija cheese.

By Soup Loving Nicole