Grilled Corn Served With Cotija Crossword Clue
Introduction
Grilled corn on the cob is an American summer classic, but have you ever tried it with Cotija cheese? Cotija cheese is a crumbly, salty cheese that pairs perfectly with the sweetness of grilled corn. In this article, we'll explore the history of grilled corn and Cotija cheese, as well as provide a recipe for this delicious summer dish.
The History of Grilled Corn
Grilled corn has been a staple of traditional Mexican cuisine for centuries. The Aztecs would roast corn over an open flame and then grind it into a paste to make tortillas. The tradition of grilling corn on the cob continued throughout Mexico and eventually made its way to the United States.
In the summer months, you can find grilled corn on the cob at fairs and festivals all over the United States. It's a popular side dish at barbecues and cookouts, and for good reason. Grilled corn is flavorful, juicy, and pairs well with a variety of seasonings and toppings.
The History of Cotija Cheese
Cotija cheese originates from the town of Cotija, Michoacán in Mexico. The cheese is made from cow's milk and is aged for several months, giving it a crumbly texture and salty flavor. It's often compared to feta cheese, but Cotija cheese has a more intense flavor and is drier in texture.
In traditional Mexican cuisine, Cotija cheese is often used as a topping for tacos, enchiladas, and salads. Its salty flavor and crumbly texture make it a perfect complement to spicy dishes, as well as sweet dishes like grilled corn.
Grilled Corn with Cotija Cheese Recipe
Ingredients:
- 4 ears of corn, husks removed
- 2 tablespoons butter, melted
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 cup crumbled Cotija cheese
- 1/4 cup chopped fresh cilantro
- Lime wedges, for serving
Instructions:
- Preheat grill to medium-high heat.
- In a small bowl, mix together melted butter, chili powder, garlic powder, and salt.
- Brush the butter mixture onto each ear of corn.
- Grill the corn, turning occasionally, for 10-12 minutes or until kernels are lightly charred.
- Remove the corn from the grill and let cool for a few minutes.
- Sprinkle crumbled Cotija cheese and chopped cilantro over each ear of corn.
- Serve with lime wedges for squeezing over the top.
Conclusion
Grilled corn with Cotija cheese is a simple but delicious summer dish that's perfect for barbecues, cookouts, or just a casual summer dinner. Cotija cheese adds a salty kick to the sweetness of grilled corn, making it a perfect complement to a variety of summer dishes. Try out this recipe at your next summer gathering and watch it become a crowd favorite.