ESQUITES
This esquites recipe yields a deliciously creamy, tangy and spicy Mexican corn salad. Serve it in a bowl or small individual cups, as it's typically served in Mexico. Esquites are also called elote en vaso. Recipe yields 4 small side servings and is easily doubled for a crowd; if doubling, give the corn extra time in the pan to turn nicely golden.
Provided by Cookie and Kate
Categories Side dish
Time 20m
Number Of Ingredients 11
Steps:
- Melt the butter in a large skillet, preferably cast iron, over medium heat. Once melted, add the corn and the salt (if using frozen corn, no need to defrost first). Cook, stirring just every minute or so, until the corn is warmed through and turning golden on the edges, about 5 to 8 minutes (turn the heat down to low if the corn starts jumping out of the pan).
- Add the garlic and cook until fragrant, about 30 seconds, then remove the skillet from the heat. Let the corn cool for a few minutes, then transfer it to a medium mixing bowl.
- Add the remaining ingredients to the bowl (the mayonnaise, optional jalapeño, lime juice, chili powder, optional cayenne, cheese and cilantro). Stir to combine. Season to taste with additional salt, if needed.
- To serve, divide the mixture between small cups and garnish individual servings with a wedge of lime, perhaps a sprinkle of additional cheese and chili powder. Leftovers keep well, refrigerated, for about 4 days.
Nutrition Facts : Calories 283 calories, Sugar 7.4 g, Sodium 518.8 mg, Fat 20.7 g, SaturatedFat 6.3 g, TransFat 0 g, Carbohydrate 23 g, Fiber 2.7 g, Protein 5.5 g, Cholesterol 37.8 mg
CORN AND GREEN CHILE CHOWDER
Provided by Ree Drummond : Food Network
Time 25m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Set a 6-quart multi-cooker to the saute setting and add the butter. Add the bacon, onions and oregano and cook, stirring frequently, until the onions start to become translucent, 3 to 4 minutes. Add the green chiles, corn and garlic and cook for an additional minute. Add 3 cups of the chicken stock.
- In a separate bowl, whisk the cornstarch into the remaining 1/3 cup chicken stock. Add to the multi-cooker and stir well. Cover and position the vent to the sealing setting. Set the multi-cooker to pressure-cook on high for 5 minutes. When the time is up, carefully quick release the steam (it takes about 3 minutes), then remove the lid.
- Mix in the heavy cream. Stir in the cheeses until they have melted completely. Check the seasoning; add salt and pepper as needed. Ladle into bowls and serve immediately garnished with the green onions.
CORN AND CHEESE CHOWDER
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 12 servings
Number Of Ingredients 13
Steps:
- In a large pot, melt the butter over medium-high heat. Add the onions and cook for a couple of minutes. Add the bacon and cook for another minute or so, and then add the bell peppers and cook for a couple of minutes. Finally, add the corn and cook for a minute.
- Sprinkle the flour evenly over the top and stir to combine. Pour in the chicken stock and stir well. Allow this to thicken for 3 or 4 minutes, and then reduce the heat to low. Stir in the half-and-half, and then cover and allow to simmer and thicken for 15 minutes or so.
- Stir in the cheeses and green onions. When the cheese is melted and the soup is hot, check seasonings. Add salt and pepper as needed. Ladle into the bread bowls and serve immediately.
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17 COTIJA CHEESE RECIPES TO TRY
From allrecipes.com
- Chilaquiles Scramble. "My landlady in Mexico used to make chilaquiles when she had stale tortillas," says recipe creator tomboy. "She used to make chilaquiles when she had stale tortillas.
- Mexican Rice Soup (Sopa Aguada de Arroz) This is a smooth, blended soup that's bursting with flavor from roasted tomatoes, onion, and garlic.
- Mexican Corn on the Cob (Elote) Fresh ears of corn are grilled until sweet and tender, rolled in butter, and topped with mayo and crumbled Cotija cheese.
- Authentic Mexican Tostadas. Make these crunchy tostadas — filled with smashed beans, tender beef, spicy homemade salsa, pickled red onions, and crumbled Cotija cheese — for a magnificent feast.
- Instant Pot Mexican-Style Meatballs and Quinoa. Tasty veal meatballs (made with Cotija cheese, red onion, breadcrumbs, and spices) are cooked with quinoa in a rich tomato sauce to make this satisfying stew in just under an hour.
- Lighter Skillet Mexican Street Corn. Fresh corn is cooked in a skillet and combined with Cotija cheese, fat-free Greek yogurt, and chili powder for a lower calorie and speedier version of elotes.
- Enchiladas Verdes. Lightly fried tortillas are filled with shredded chicken and a spicy tomatillo sauce, then rolled up and covered with more sauce, lettuce, cilantro, crema, and Cotija cheese.
- Calabacitas con Elote (Zucchini with Corn) This extremely popular Mexican side dish is made with fresh sweetcorn kernels, zucchini, tomatoes, poblano chile, and crumbled Cotija cheese.
- Mexican Pesto. Traditional pesto gets kicked up a notch with this Mexican-inspired version that's packed with serrano chile pepper, pumpkin seeds (pepitas), grated Cotija cheese, garlic, and cilantro.
- Spicy Southwest Chopped Salad with Salsa Verde. Contrasting colors, textures and flavors make this spicy grilled chicken, corn, avocado, black bean, and Cotija cheese salad truly tasty.
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