Cotija Corn Chowder Recipes
ROASTED PASILLA PEPPERS WITH CORN AND COTIJA
Instead of frying chiles rellenos, roasted peppers are stuffed with a filling of corn with crumbly cotija and crema, which is similar to sour cream, then baked in the embers of a low fire.
Provided by Food Network
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Roast the peppers over a flame or in a dry skillet, turning with tongs as needed, until charred all over. Put roasted peppers in a plastic bag and let sit until skin rubs off easily; remove skin. Cut a slit in 1 side of each pepper to create a pocket; pull out ribs and seeds. Set peppers aside.
- In a frying pan, melt butter and add corn, green onions, and oregano. Saute until onions are soft and corn is cooked (about 5 minutes). Stir in crema and cotija, then season, to taste, with salt and pepper. Add shrimp to mixture, if using, and spoon filling evenly into peppers.
- Wrap peppers in foil and place in the embers of a burnt-down fire to warm through (about 15 minutes). Or, arrange peppers in a baking dish, cover with foil, and bake in a preheated 350 degree oven about 15 minutes.
MEXICAN STREET CORN CHOWDER
Corn is one of my all-time favorite vegetables, so when it's in season, I always make this super easy soup in the slow cooker. -Rashanda Cobbins, Food Editor, Taste of Home
Provided by Taste of Home
Categories Lunch
Time 4h5m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- Cut corn off cobs. Rub the edge of a knife over each cob to milk it; add enough water to cob juice to equal 2 cups. Add corn and liquid to a 5-qt. slow cooker. , In a large skillet, cook bacon over medium heat until crisp, 5-7 minutes. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan. Add the onions, green peppers and jalapeno to skillet; cook and stir over medium-high heat until soft, 3-4 minutes. Add seasonings and cook 1 minute longer; transfer to slow cooker. Cook on low 3-1/2 to 4 hours or until corn is tender and mixture has thickened slightly., Stir in cream and lime zest and juice. If desired, puree mixture with an immersion blender to desired consistency. Garnish with reserved bacon. Sprinkle with optional toppings as desired.
Nutrition Facts : Calories 287 calories, Fat 18g fat (9g saturated fat), Cholesterol 43mg cholesterol, Sodium 743mg sodium, Carbohydrate 29g carbohydrate (10g sugars, Fiber 4g fiber), Protein 8g protein.
COTIJA CHILI LIME GRILLED CORN RECIPE BY TASTY
Here's what you need: corn, olive oil, salt, pepper, chili powder, cayenne pepper, mayonnaise, lime, cotija cheese
Provided by Matthew Johnson
Categories Sides
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat a grill or grill plate to medium heat.
- Drizzle the corn with olive oil and sprinkle with salt and pepper. Mix to ensure all the ears are evenly coated.
- Place the corn on the grill. Close the lid to keep the temperature high, and let the corn cook for about 15 minutes per side, or until slightly charred on all sides.
- Remove the corn from the heat and set aside.
- In a small bowl mix the chili powder and cayenne together. In another small bowl, mix the lime juice and mayo together in a bowl, and spread or drizzle on the ears of corn.
- Sprinkle the spices over the corn.
- Top the corn with Cotija cheese.
- Enjoy!
Nutrition Facts : Calories 468 calories, Carbohydrate 35 grams, Fat 35 grams, Fiber 4 grams, Protein 8 grams, Sugar 7 grams
JALAPEñO-COTIJA SKILLET CORNBREAD
Kick your cornbread up a notch with this skillet version made with chopped jalapeño chile bits and crumbled white Mexican cheese.
Provided by By Yvette Marquez
Categories Side Dish
Time 30m
Yield 10
Number Of Ingredients 11
Steps:
- Heat oven to 425° F.
- In large bowl, stir together cornmeal, flour, baking powder and salt with whisk. In small bowl, beat egg and buttermilk with whisk.
- Pour oil into 8-inch ovenproof skillet. Place skillet in oven; heat 4 minutes.
- Meanwhile, add buttermilk mixture to flour mixture; stir just until moistened. Fold in corn, crumbled cheese, bell pepper and chile.
- Remove skillet from oven. Carefully pour batter into hot skillet.
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
- To serve, cut cornbread into wedges; split each wedge in half. Fill with Slow-Cooked Pulled Pork with Chipotle, Honey and Lime.
Nutrition Facts : ServingSize 1 Serving
CUBAN GRILLED CORN WITH COTIJA CHEESE
Make and share this Cuban Grilled Corn With Cotija Cheese recipe from Food.com.
Provided by gailanng
Categories Corn
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix together the sour cream and mayonnaise in a small bowl; set aside.
- Grill ears of corn over medium flame until kernels begin to char, 5-10 minutes. Apply sour cream/mayonnaise mixture liberally to hot corn.
- Place the grated Cotija cheese and salt in a shallow dish. Roll the corn in the cheese/salt mixture until it is well covered.
- Sprinkle the corn lightly with chili powder and cayenne for extra heat!
- Serve with slices of lime.
Nutrition Facts : Calories 259.9, Fat 14.5, SaturatedFat 5.8, Cholesterol 28.6, Sodium 303.7, Carbohydrate 29.4, Fiber 2.8, Sugar 7.6, Protein 8
COTIJA AND CORN TACOS WITH LIME AND MANGO
The corn salad that fills these tacos makes a great side dish as well. If you are averse to raw corn, you can always blanch the kernels in boiling water for one minute before proceeding with the recipe.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Time 25m
Yield Makes 12 tacos
Number Of Ingredients 12
Steps:
- Combine corn, cotija, lime zest, lime juice, oil, cayenne, cilantro, and scallions in a bowl. Season with salt.
- Toast tortillas individually over a gas burner, or spread in a single layer on a baking sheet and broil, turning once to char both sides. Fill with mango slices and corn salad. Serve with lime wedges for squeezing.
More about "cotija corn chowder recipes"
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CORN SOUP WITH QUESO - PATI JINICH
2017-09-05 To Prepare. In a soup pot set over medium-high heat, melt the butter with the oil. Once it sizzles, add the onion and chile and cook for 3 to 4 minutes, until completely wilted and beginning to brown. Add the corn and salt, stir, and cook for another 3 minutes. Add the epazote or cilantro and stir. Pour in the chicken broth and bring to a simmer.
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2020-08-10 Set the corn kernels and cobs aside. In a Dutch oven or soup pot over medium heat, melt the butter. Add the onion, celery, poblano, garlic, salt, oregano, and bay leaf. Cover and sweat the vegetables, stirring occasionally, until the onion softens, about 6 minutes. Remove lid.
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2021-06-11 Process. Place some corn kernels and corn cobs in a pot with stock and simmer for 20 minutes. Remove cobs, then puree kernels and stock in a blender until smooth and transfer to a large measuring cup of bowl. Set aside. Place pot back on stove over medium heat and render bacon, about 5 minutes.
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Add the corn kernels and reduce heat to low, stirring occasionally. Saute for 3 to 5 minutes over low heat, adding the chopped cilantro, lime juice, and sea salt towards the end. In the last few moments, add in the crumbled cotija and stir just to incorporate. Remove from heat. Serve sprinkled with extra cotija, fresh cilantro leaves, a few ...
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CORN CHOWDER RECIPE (VIDEO) - NATASHASKITCHEN.COM
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CORN CHOWDER WITH CHILE, LIME, AND COTIJA ON RECIPES
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Add remaining butter and oil to the pan and add garlic and onion and saute for 5 minutes. To the pan, add 3/4 of the sautéed corn back into the pot with the garlic and onion. Stir in jalapenos, chicken stock, chili powder and reserved corn cobs and simmer for 20 minutes. Remove from heat and discard cobs.
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ESQUITES - PATI JINICH
Pour the water over the corn mix, add the chopped fresh or dried epazote (or cilantro) and salt. Stir and bring to a simmer, cover, reduce heat to medium-low and cook for 12 to 14 minutes, until the corn is completely cooked. Turn off the heat. You may leave the corn in the pot for a couple hours. Serve the corn in cups or small bowls.
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From halfbakedharvest.com
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Mexican Corn on the Cob (Elote) Credit: Soup Loving Nicole. View Recipe. Fresh ears of corn are grilled until sweet and tender, rolled in butter, and topped with mayo and crumbled Cotija cheese. Serve with lime wedges and a sprinkling of smoked paprika if you like. All About Corn: Picking, Storing, and Cooking Corn.
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