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Chef Josh Capon elevates the traditional quesadilla, serving it with four cheeses and topped with roasted poblanos and tomatoes.
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A spoonable version of Mexican elotes, esquites are an easy way to enjoy fresh corn off-the-cob and packed with the flavor of jalapenos, Cotija cheese, cilantro, and shallots.
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Corn on the cob rolled in lime, mayo, chili powder, and cotija becomes crispy, tender Mexican-style elotes in less than 10 minutes in the air fryer.
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Mexican street corn is a staple of summer and it's easy to make at home! Top char-grilled corn on the cob with a tangy, creamy sauce, sprinkle with crumbled cheese and dive in. Make this for your next backyard cook-out!
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This vegetarian breakfast burrito recipe combines eggs and Cotija cheese with a black bean–vegetable salsa, all wrapped up in a flour tortilla.
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Get Grilled Corn Salad with Lime, Red Chili and Cotija Recipe from Food Network
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For this perfect vegetable taco recipe you will to get summer squash, cremini mushrooms, poblano peppers, mustard greens, and onion.
cooking.nytimes.com
Whole ears of corn are a classic street food in Mexico, where they are either grilled or boiled, then often dressed with some combination of lime, chile, mayonnaise and grated cheese This grilled version calls for all of the above, which get mixed together into a creamy, bracing topping, and slathered all over the hot, sweet ears It's not strictly traditional, but it does make it easier to assemble the corn and its dressing before serving
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This creamed spinach is so silky and light that you won't miss the cream. The crunchy bread crumb topping is a fantastic addition.
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This is an authentic Mexican recipe for real tortilla soup made with fried corn tortilla strips and served with avocado, cotija, and crema.
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This 30-Minute Potato Breakfast Bowls recipe is courtesy of Lori Rice, a part of the U.S. Potato Board's Potato Lovers Club Program.
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Get Taco Cones Recipe from Food Network