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.
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Crumbly Chili Cotija Topped Roasted Corn
- Total Time: 20 minutes
- Yield: 4 1x
Description
Roasted corn is already delicious, but topped with crumbly chili cotija cheese and a sprinkle of fresh cilantro this recipe packs on supernova flavor that will surely make it the star at your table.
Ingredients
- 2 tbsp of Butter
- 2 tbsp of fresh Cilantro
- 1 tbsp of Chili
- 1/2 cup (120 ml) of Cotija Cheese, crumbled
- Salt and Pepper to Taste
- 4 ears of corn
Instructions
- Clean and prep corn by removing husks, silks and rinsing under cool water.
- Starting with the first ear, place the ear on a sheet of aluminum foil that is at least 6 inches wide.
- Using 1/2 tbsp of butter rub the ear until evenly coated. Sprinkle with salt and pepper and roll up making sure to twist the ends of the aluminum foil. Repeat with remaining ears.
- Place on the outer edges of your grill for 5-8 minutes and at the center for 2 minutes to char the corn a bit.
- While the corn is cooking add about 4 oz of cotija to the food processor with the chili. Pulse until it resembles large pea sized crumbles. This should be about half cup. Process a bit more if needed.
- Remove corn from heat and remove aluminum foil.
- Place the four ears of corn on a plate and sprinkle with cotija cheese pay close attention to sprinkling the length of each ear evenly. Some will fall off, that is ok.
- Top with fresh, coarsely topped cilantro for added flavor and nice presentation.
Notes
- This recipe is for a grill.
- If you are making this in your oven, preheat to 350F and bake until tender, about 15-20 minutes.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Side Dish
- Cuisine: Mexican
Nutrition
- Serving Size: 1 ear of corn
- Calories: 180
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Frequently Asked Questions
What is cotija cheese, and what kind does this recipe use?
The article explains that cotija is a Mexican cheese named after Cotija, Michoacán, and comes in two forms. This recipe uses Cotija Tajo — the moister, crumblier, feta-like variety pressed into a hard block. It does not melt; it just warms and gets slightly softer, continuously breaking into smaller crumbles as you eat. The drier Cotija de Montaña is a distinct, saltier product.
How do I get the cotija into the right-sized crumbles?
Step 5 calls for pulsing about 4 oz of Cotija Tajo with the chili powder in a food processor until the cheese resembles large pea-sized crumbles — roughly half a cup. Process a bit more if needed. The article notes the food processor does “a fine job of breaking up a chunk of the block.”
Can I make this in the oven instead of on a grill?
Yes — the notes address this directly: preheat the oven to 350°F and bake the foil-wrapped corn until tender, about 15–20 minutes. Then top with the cotija-chili crumble and cilantro as usual.
