This recipe could not be easier. If you have corn, butter, chili powder and cotija cheese you can’t go wrong.
By Carolyng Gomes
This recipe could not be easier. If you have corn, butter, chili powder and cotija cheese you can’t go wrong. For those of you that have no used cotija cheese, it is a Mexican cheese named after Cotija, Michoacán. There are two types. Cotija de Montaña is dry, firm and salty with a very light taste. Cotija Tajo is similar to feta in that it is moist and crumbly with a richer taste and a salty finish. Cotija Tajo is usually pressed into a hard block. When sliced it holds its shape but can easily be crumbled with your fingers. When I use Cotija Tajo I find that the food processor does a fine job of breaking up a chuck of the block into small pea sized crumbles perfect for this dish.
Cotija can be found at most supermarkets, especially during the summer months which is the peak time of production for this type of cheese. The cheese does not melt like other cheese, it just warms and gets a little softer. It is grainy, continuously breaking up into smaller crumbles as you eat it but never becoming creamy adding another layer of texture to your meals.
Back to the corn. Like I said, this is very easy. My go to method involves the aforementioned ingredients, a few sheets of aluminum foil and fresh cilantro for garnish. Do yourself a favor and make this recipe, feature it at your next cook out. You can have them prepared in their foil wraps to be grilled leaving only some cotija chili topping and cilantro to be added right before serving. It is a simple dish that packs tons of flavor and one that will make you and your dish the talk of the party.
Originally Published: September 1, 2013