Type what you have

Ingredients

• ✓ cotija cheese
• whole kernel corn
• mayonnaise
• lime juice
• butter
• red pepper
• cilantro

Instructions

1. 1 Add corn with liquid to a saucepan; bring to a boil over high heat and simmer until hot. Drain; return corn to the saucepan.
2. 2 Stir in cotija cheese, mayonnaise, lime juice, butter, and chili powder; transfer to a serving dish and garnish with cilantro.

By Parizienne

Ingredients

• ✓ cotija cheese
• chorizo
• tomato
• pizza dough
• monterey jack cheese
• cilantro

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
2. 2 Heat a skillet over medium heat. Add chorizo and cook, gently breaking it up after a couple minutes. Allow it to bubble, stirring infrequently, until most of the bubbles have stopped and sausage is firm. Remove from heat.
3. 3 Place tomatoes into a bowl. Break into smaller pieces with the back of a fork, if desired.
4. 4 Divide dough into 16 small pieces, flattening each into a small circle. Place each circle on prepared baking sheet. Divide tomatoes and then the chorizo among the circles. Top with shredded Monterey Jack and crumbled cotija cheese.
5. 5 Bake in preheated oven until dough is golden brown and cheese has melted, 8 to 15 minutes. Check after 8 minutes to ensure chorizo is not burning.
6. 6 Top with minced cilantro leaves.

By LaDonna Langwell

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
• mayonnaise
• lime juice
• chili powder
• sweet corn
• cilantro

Instructions

1. 1 Whisk mayonnaise, lime juice, and chili powder together in a bowl until combined; set aside.
2. 2 Heat a large cast-iron skillet over medium-high heat. Add corn; cook without stirring for 5 minutes. Toss with a spatula; continue cooking until starts to brown, about 3 minutes more. Remove from heat.
3. 3 Stir mayonnaise mixture into corn until evenly coated; stir in cilantro. Top servings with cotija cheese.

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
• mayonnaise
• canola oil
• pumpkin seed
• water
• red wine vinegar
• anaheim chile pepper
• garlic
• salt
• black pepper
• cilantro

Instructions

1. 1 Blend mayonnaise, canola oil, pumpkin seeds, water, vinegar, Cotija cheese, roasted chile peppers, garlic, salt, and pepper in a blender until smooth, about 1 minutes. Add cilantro in batches, blending each to incorporate completely before adding the next, 30 to 60 seconds per batch.
2. 2 Pour dressing into an air-tight container and refrigerate at least 1 hour before serving.

By Jim M

Ingredients

• ✓ cotija cheese
• anaheim chile pepper
• canola oil
• pepita
• red wine vinegar
• lime juice
• garlic
• salt
• black pepper
• cilantro
• mayonnaise
• water

Instructions

1. 1 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place peppers with cut sides down onto the prepared baking sheet.
2. 2 Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.
3. 3 Combine roasted peppers, canola oil, pepitas, red wine vinegar, lime juice, cotija cheese, garlic, salt, and pepper in a blender or food processor. Blend to combine, about 10 seconds. Add cilantro a little at a time and blend until smooth.
4. 4 Combine mayonnaise and water in a large bowl and whisk until smooth. Add the blended pepper mixture to the mayonnaise mixture and mix thoroughly.

By katyLBC

Ingredients

• ✓ cotija cheese
• jalapeno pepper
• jalapeno pepper
• goat cheese
• cheddar cheese
• monterey jack cheese
• chili powder
• cumin
• coriander
• gluten-free bread crumb
• oregano
• thyme

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Cut jalapenos in half lengthwise. Put on disposable gloves to remove the seeds and membranes.
3. 3 Mix goat cheese, Cheddar cheese, Monterey Jack, chili powder, cumin, and coriander until well combined. Mix bread crumbs, cotija, and oregano together in a separate bowl.
4. 4 Fill each jalapeno half with equal amounts of the goat cheese mixture. Gently roll the tops of the filled peppers in the bread crumb mixture. Arrange peppers on the prepared baking sheet.
5. 5 Bake in the preheated oven until bread crumbs are browned, about 20 minutes. Garnish with fresh thyme.

By Buckwheat Queen

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
• avocado
• lime juice
• orange
• cilantro
• jalapeno pepper
• salt

Instructions

1. 1 Mash together avocados and lime juice in a bowl. Stir in orange, cilantro, cotija cheese, jalapeno, and salt.

By Caitlyn Diimig, RD

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
• crescent roll dough
• cheddar cheese
• pork
• black bean
• tomato
• green chile pepper
• green onion
• taco seasoning mix
• jalapeno pepper
• avocado
• cilantro
• lime

Instructions

1. 1 Preheat oven to 375 degrees F (180 degrees C).
2. 2 Cut a 13x18-inch piece of parchment paper; place on a work surface. Unroll crescent roll dough and place on the parchment paper, slightly overlapping the long sides of the two pieces of dough.
3. 3 Lightly flour a rolling pin; roll over the overlapping dough edges and over the perforations to create one 12x17-inch seamless piece of dough. Carefully lift the parchment paper with dough and fit into a 13x18-inch metal sheet pan.
4. 4 Sprinkle 1 cup shredded Cheddar evenly over the dough; follow with pulled pork. Scatter drained beans and drained RO-TEL® over pulled pork; sprinkle on green onions, taco seasoning, and remaining 1 cup Cheddar cheese.
5. 5 Bake in the preheated oven until cheese is melted and the visible edges of the crescent dough are browned, 15 to 20 minutes.
6. 6 Remove to a wire rack. Sprinkle crumbled cotija cheese over all.
7. 7 Scatter jalapeño slices, avocado slices, and chopped cilantro over if using.
8. 8 Cut into 32 squares with a sharp knife or a pizza cutter; place on a warmed serving platter with lime wedges, if using.

By Bibi

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
• mayonnaise
• lime
• hot sauce
• chile powder
• paprika
• cilantro
• scallion

Instructions

1. 1 Gather the ingredients.
2. 2 Soak corn in cold water for at least 1 hour.
3. 3 Mix mayonnaise, lime juice, hot sauce, chile powder, and paprika together in a bowl. Refrigerate chile-lime mayonnaise.
4. 4 Preheat an outdoor grill for medium heat and lightly oil the grate. Drain corn and grill away from the heat source, 15 to 20 minutes.
5. 5 Let cool until easily handled. Shuck corn and return to the grill; cook over the heat source until lightly charred, 3 to 5 minutes. Remove and let cool.
6. 6 Cut kernels off the cob. Combine corn kernels, Cotija cheese, cilantro, and scallions in a large bowl. Fold in chile-lime mayonnaise.
7. 7 Serve and enjoy!

By BmanS1965

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
• crema
• red chili pepper paste
• cilantro
• garlic
• cooking oil
• corn
• salt
• black pepper
• butter
• lime

Instructions

1. 1 Mix Cotija cheese, mayonnaise, crema, chili pepper paste, cilantro, and garlic in a large bowl. Cover and chill in the refrigerator.
2. 2 Carefully peel back the husks of each ear of corn 3/4 of the way. Remove as much silk as you can without pulling the husks off. Pull the husks back up.
3. 3 Heat cooking oil in a large skillet over high heat. Add ears of corn, rotating when sides are charred, about every 5 minutes. Sprinkle each side under the husks with salt and pepper.
4. 4 Mix melted butter into the chilled cheese mixture. Peel corn husks back without detaching. Use a spoon to coat the corn with the cheese mixture on all sides. Serve with lime wedges.

By TheElusivePastry

Ingredients

• ✓ cotija cheese
• corn
• butter
• lime juice
• crema mexicana
• chili powder
• salt
• hot pepper sauce
• lime

Instructions

1. 1 Place corn kernels in a saucepan and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 2 to 3 minutes. Drain and return corn to the saucepan to dry.
2. 2 Spoon 3/4 cup corn into each of 10 serving bowls. Stir 2 tablespoons butter into each bowl until melted. Mix 1/4 cup lime juice and 1/4 cup crema Mexicana into each bowl. Sprinkle 1/8 teaspoon chili powder on top and season with salt.
3. 3 Top each serving with 2 tablespoons cotija cheese, a dash of hot sauce, and a lime wedge.

By Muy Bueno

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
• butter
• corn
• jalapeno pepper
• garlic
• mayonnaise
• cilantro
• lime
• chili powder

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a skillet over medium-high heat. Add corn, jalapeño, and garlic; sauté until charred, 8 to 10 minutes.
3. 3 Remove from the heat and stir in cotija cheese, mayonnaise, cilantro, lime juice, and chili powder.
4. 4 Serve warm.

By Ashley Wellner's Kitchen

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