#cotijacheese

Transform classic Mexican street corn, or elote, into a quick and easy pressure cooker recipe. The result is tender corn on the cob smothered in a flavorful blend of mayo, sour cream, spices, and cotija cheese.

Ingredients: 4 ears of corn, husked and cleaned. 1 cup mayonnaise. 1 cup sour cream. 1 cup cotija cheese, crumbled. 1 teaspoon chili powder. 1 teaspoon smoked paprika. 1 teaspoon cayenne pepper. 1 tablespoon fresh lime juice. Salt to taste. Fresh cilantro, chopped for garnish. Lime wedges for serving.

Instructions: Place cleaned corn in the pressure cooker with 1 cup of water. Secure the lid and set the pressure cooker to high pressure for 2 minutes. Once cooked, release the pressure manually and carefully remove the corn. In a bowl, mix mayonnaise, sour cream, cotija cheese, chili powder, smoked paprika, cayenne pepper, lime juice, and salt to create the elote sauce. Brush the elote sauce generously over the cooked corn. Sprinkle extra cotija cheese and chili powder on top of the sauced corn. Garnish with chopped cilantro and serve with lime wedges. Enjoy your delicious Pressure Cooker Elote Corn!

Prep Time: 10 minutes

Cook Time: 2 minutes

This Grilled Mexican Street Corn Salad is a delightful twist on the classic street food. It's bursting with flavors of charred corn, creamy dressing, and tangy cotija cheese.

Ingredients: 4 ears of fresh corn, husked. 1/4 cup mayonnaise. 1/4 cup sour cream. 1/4 cup finely chopped fresh cilantro. 2 cloves garlic, minced. 1 tablespoon fresh lime juice. 1/2 teaspoon chili powder. 1/4 teaspoon smoked paprika. 1/4 teaspoon cayenne pepper optional, for extra heat. Salt and black pepper to taste. 1 cup cherry tomatoes, halved. 1/2 cup red onion, finely chopped. 1/2 cup crumbled cotija cheese. Lime wedges for garnish.

Instructions: Warm the grill up to a medium-high level. For about 10 to 12 minutes, turn the corn over on the grill every now and then until it's charred and soft. Take the corn off the grill and give it a minute or two to cool down. Carefully cut the kernels off the cobs with a sharp knife and put them in a large bowl. Mix the mayonnaise, sour cream, cilantro, garlic that has been minced, lime juice, chili powder, smoked paprika, salt, black pepper, and cayenne pepper if using in a different bowl. Add the dressing to the grilled corn kernels and mix them well. Cut up some cherry tomatoes, red onion, and cotija cheese and mix them into the salad slowly. Put the salad in the fridge for at least 30 minutes before you serve it. Add lime wedges to the Grilled Mexican Street Corn Salad to make it look nice. Have fun!

Prep Time: 15 minutes

Cook Time: 10 minutes

A delicious and vibrant Mexican Street Corn Salad that combines the smoky flavor of grilled corn with creamy mayonnaise, tangy sour cream, and a blend of spices. Topped with crumbled cotija cheese and served with tortilla chips, this salad is a perfect side dish for your BBQ gatherings.

Ingredients: 4 cups grilled corn kernels. 1/2 cup mayonnaise. 1/4 cup sour cream. 1/4 cup chopped fresh cilantro. 1/2 cup crumbled cotija cheese. 1 teaspoon chili powder. 1/2 teaspoon cayenne pepper. Juice of 2 limes. Salt and pepper to taste. Tortilla chips for serving.

Instructions: Put grilled corn kernels, mayonnaise, sour cream, cilantro, and cotija cheese in a large bowl. Put in lime juice, cayenne pepper, and chili powder. Combine well by mixing. Add salt and pepper to taste and make changes as needed. Put the salad in the fridge for at least 30 minutes to let the flavors mix. Serve the Mexican Street Corn Salad with tortilla chips so that people can scoop it up and enjoy it.

Prep Time: 15 minutes

Cook Time: 10 minutes

A refreshing and colorful salad that combines the sweetness of watermelon with the crispness of jicama, the tanginess of Cotija cheese, and the zesty flavors of cumin and lime. Perfect for a summer day or as a side dish for your favorite Mexican-inspired meal.

Ingredients: 4 cups cubed watermelon. 2 cups jicama, peeled and julienned. 1/2 cup crumbled Cotija cheese. 1 teaspoon ground cumin. 2 limes, juiced. 2 tablespoons olive oil. Salt and pepper to taste. Fresh cilantro leaves for garnish.

Instructions: In a large bowl, combine the cubed watermelon and julienned jicama. In a small bowl, whisk together the lime juice, olive oil, and ground cumin. Pour the lime-cumin dressing over the watermelon and jicama mixture. Toss gently to coat. Sprinkle the crumbled Cotija cheese over the salad and season with salt and pepper to taste. Garnish the salad with fresh cilantro leaves. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Do you know what is cotija cheese? What is the substitute for cotija cheese?