Since I’m feeling a little lazy today, I’m bringing you a recipe for a really simple yet lip-smackingly yummy side dish, Mexican cotija corn. Having a ready supply of fresh, sweet corn is one of the perks of living in the Midwest, and I’m excited to make good use of it this summer! Cotija, however, is a bit harder to come by in Michigan, and I’m surprised that it was here in the Midwest that I first heard of cotija, given that I grew up in the land of abundant Mexican food.
Cotija is a cheese named after the town of Cotija, located in the Mexican state of Michoacán. Somewhat of a cross between feta and parmesan, cotija has a dry, crumbly texture (it’s often sold already crumbled) and a salty taste. Like feta, cotija doesn’t melt, but unlike feta, cotija is made from cow’s milk and has a distinctly salty flavor, rather than tangy or sour. This saltiness complements the sweetness of the corn and the mild kick of the cilantro, providing an extra element of texture as well.
Corn was one of [the few] vegetables I loved as a child, and it’s still one of my favorites today. I think it has to do with the relatively starchy nature of corn – it induces a satisfaction similar to the one I get from having a big bowl of pasta in front of me. I actually made this Mexican cotija corn in lieu of a pasta side dish when we were having a few friends over for dinner, one of whom is gluten intolerant, and by the end of dinner, not a kernel was left to be seen!
- 5 medium-sized cobs of corn
- 3 tablespoons butter
- 2 cloves garlic, minced
- 1/2 cup cilantro, roughly chopped
- 1/3 cup crumbled cotija cheese
- 1/2 teaspoon black pepper
- juice from 1 small lime
- Clean the corn cobs, removing the husks and corn silks. Using a sharp knife, remove the kernels from the cobs, discarding the cobs afterward.
- In a large skillet, heat the butter over medium heat until completely melted.
- Add corn and garlic to the skillet and cook, stirring occasionally, until the corn has softened, about 10-12 minutes.
- Remove the skillet from the stove. Stir in cilantro, cotija, and black pepper. Squeeze lime juice on top or serve garnished with slices of lime.
- Serves 4-6.
- If you are using frozen corn, you will need 1 1/2 pounds.
This recipe is my contribution to this month’s Cheese, Please! challenge over at Fromage Homage. Be sure to check out the other recipes this month, featuring all sorts of yummy seasonal foods!
Oooh I actually think I want to try and make this next weekend! It’s so simple, but looks delicious!
Thanks! It really is quite easy (you can use the equivalent weight of frozen corn if you can’t find good fresh corn), and SO tasty. It smelled so good while I was taking pictures that I nearly scarfed down half the bowl right then and there!
I saw this and immediately knew I had to make it. Delicious recipe!
Yay! I hope you enjoy it as much as we did!
You can’t beat the taste of fresh corn – my dad used to grow it and I would eat them raw. I love the smell of it roasting in the streets too when you go abroad somewhere. There’s a lady near me that makes queso fresco, Oaxaca and Chihuahua cheeses but haven’t heard of this Mexican one. This sounds delicious – thanks for sharing it with Cheese, Please! this month 🙂
Oh wow, homegrown corn sounds heavenly! I only first heard of cotija about six months ago – if you get a chance to try some, I highly recommend it. It’s great on veggies, pastas, you name it!
This looks sooo good! Our farmers market opens next weekend and I cannot wait to get my hands on some good vegetables. Definitely making this for our cookout next weekend!
Ooh yes, this would be a great dish for a cookout! I’m looking forward to visiting the farmers’ markets soon, too. Thanks for stopping by 🙂
This looks so delicious, can’t wait until the corn starts coming in. Beauttiful pictures!
The pictures don’t quite do the aroma (and taste) justice, but thank you!!
We’ve made a similar dish, but we add a bit of Salvadorean crema and chipotle powder. Had it at one of Bobby Flay’s restaurants and were hooked and had to recreate it at home. Can’t wait to get more fresh corn to start making some this summer!
Ooh, that sounds delicious!! Thanks for the suggestion – I’ll be sure to try it out!
I love Mexican corn (as a fellow expat Californian) but I hate when it gets stuck in my teeth. Need to make this ASAP!
Oh me too…those corn silks are such a nuisance!
Light and flavorful, this looks like the perfect summer dish! I can’t wait to try this!
Thanks! It really is great for summer 🙂
I posted a similar corn dish right before Cinco de Mayo. I’ll have to try yours! YUM! Cotija is so great!
Oh I know, I love cotija! Just checked out your version – the poblanos sound delicious!