Cotija Corn Chowder Recipes
MEXICAN STREET CORN CHOWDER
Corn is one of my all-time favorite vegetables, so when it's in season, I always make this super easy soup in the slow cooker. -Rashanda Cobbins, Food Editor, Taste of Home
Provided by Taste of Home
Categories Lunch
Time 4h5m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- Cut corn off cobs. Rub the edge of a knife over each cob to milk it; add enough water to cob juice to equal 2 cups. Add corn and liquid to a 5-qt. slow cooker. , In a large skillet, cook bacon over medium heat until crisp, 5-7 minutes. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan. Add the onions, green peppers and jalapeno to skillet; cook and stir over medium-high heat until soft, 3-4 minutes. Add seasonings and cook 1 minute longer; transfer to slow cooker. Cook on low 3-1/2 to 4 hours or until corn is tender and mixture has thickened slightly., Stir in cream and lime zest and juice. If desired, puree mixture with an immersion blender to desired consistency. Garnish with reserved bacon. Sprinkle with optional toppings as desired.
Nutrition Facts : Calories 287 calories, Fat 18g fat (9g saturated fat), Cholesterol 43mg cholesterol, Sodium 743mg sodium, Carbohydrate 29g carbohydrate (10g sugars, Fiber 4g fiber), Protein 8g protein.
CORN CHOWDER WITH CHILI POWDER AND CRUMBLED COTIJA CHEESE
Provided by Food Network
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- For the chili powder: Mix together the cumin, garlic powder, oregano, paprika, cayenne and salt.
- For the bacon: Crisp the bacon in the olive oil in a saucepan over medium heat, about 10 minutes. Remove the bacon with a slotted spoon and set aside on paper towels. Keep the grease.
- For the chowder: Brown the onions in the same saucepan, about 10 minutes. Sprinkle on the flour and chili powder. Cook for 1 minute. Add the chicken stock, corn and potatoes. Season with salt and pepper. Bring to a boil and simmer on medium-low until the potatoes are tender, about 20 minutes. Stir in the cream and remove from the heat.
- Ladle the soup into bowls and garnish with cilantro and cheese. Sprinkle with the remaining chili powder and a squeeze of fresh lime juice. Serve with tortilla chips.
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- 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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