Best Corn Con Cotija Courtesy Of Martine Garcia Recipes

ROASTED PASILLA PEPPERS WITH CORN AND COTIJA

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.

GRILLED CORN ON THE COB WITH GARLIC BUTTER, FRESH LIME AND COTIJA CHEESE

Steps:

• Preheat grill to medium. Peel back the husks of the corn without removing them. Remove the silks and recover the corn with the husk. Soak in large bowl of cold water for 30 minutes. Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes.
• Unwrap corn and brush with the garlic butter. Sprinkle with the cotija cheese and squeeze with lime. Sprinkle with chopped chives, to garnish.
• Garlic Butter:
• 2 sticks unsalted butter, slightly softened
• 8 cloves garlic, peeled and coarsely chopped
• 1/4 habanero pepper, seeded
• 1/4 bunch fresh chives
• Salt and freshly ground black pepper
• Combine butter, garlic, habanero, and chives in a food processor and process until smooth. Season with salt and pepper. Set aside until ready to use.

GRILLED CORN ON THE COB WITH CHILI-LIME BUTTER AND COTIJA CHEESE

Steps:

• Heat a grill to medium-high heat. Grill the corn in their husks until the husks start to blacken, about 3 minutes per side.
• Mix together the butter, chili powder, cayenne pepper, lime juice and some salt and black pepper in a bowl until incorporated.
• Peel back the corn husks, leaving on to use as handles while eating. Rub the chili-lime butter all over the corn. Garnish with the cotija cheese.

CORN CON COTIJA (COURTESY OF MARTINE GARCIA)

Steps:

• The corn may be boiled, in which case remove the husks, place corn in a pot of rapidly boiling water and remove to a warm platter after 5 minutes. Then cover with a towel. Or it may be roasted, in which case remove the outer husk, brush the ears with cooking oil and place them beneath a preheated broiler and broil 3 inches from the heat source, turning from time to time, until the kernels begin to brown, about 15 minutes in all.
• When corn is cool enough to be handled, spread it with sour cream, then roll in grated cotija.

CORN WITH ROASTED CHILES, CREME FRAICHE, COTIJA CHEESE

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
• Cut poblano and serrano peppers in 1/2 from top to bottom; remove stems, seeds, and ribs. Place peppers with cut sides down onto the prepared baking sheet.
• Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins. Dice peppers.
• Heat oil in a large saucepan over medium-high heat. Add onions; cook and stir until softened, 5 to 7 minutes. Add garlic and serrano pepper; saute until fragrant, about 1 minute. Add corn, red pepper, and poblano pepper. Saute until corn is tender, 8 to 10 minutes. Season vegetable mixture with salt and pepper.
• Stir lime juice, butter, creme fraiche, and cilantro into the vegetable mixture. Transfer to a serving bowl and sprinkle with Cotija cheese.

CORN AND COTIJA CHEESE SKEWERS

Steps:

• Soak 6 wooden skewers in water for 30 minutes.
• Heat grill to high. Carefully insert a skewer into each piece of corn. Grill, turning, until charred on all sides, 10 to 13 minutes.
• Brush corn with mayonnaise. Season with salt. Sprinkle with cheese and pimenton.