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WHAT TO EAT IN COTIJA
This town is the birthplace of the delicious and iconic Cotija cheese, a dairy product with a designation of origin that is used in various Mexican dishes, such as the famous enchiladas and prepared elotes. It has been made for over 400 years in the local ranches.
This artisanal delight is produced during the months of July, August, and September, the rainy season. It takes 200 liters of milk to make 30 kilos of cheese, which is aged for at least three months. Its crust is somewhat hard, and its interior is creamy. The flavor depends on the maturation time.
In addition to cheese, in Cotija, you can savor a wide range of Mexican snacks such as tamales, tostadas, tacos, and atole, among many others.
Gastronomy and typical cuisine in Cotija
Grilled Corn Recipe Ingredients
Ingredients for 4 servings:
- 4 ears of corn
- 1/4 cup cream
- juice of 1/2 lemon
- 1/4 teaspoon cayenne pepper
- 125 g Cotija cheese, crumbled or Parmesan cheese
- fresh cilantro, chopped, for serving
- 1 lemon, cut into quarters
Directions:
Remove the corn husks. Only the tender inner leaves should remain attached to the corn.
Place the corn cobs in a large container of water and let them soak for 20 minutes.
Mix the cream with the juice of half a lemon and season with salt and pepper.
Remove the corn cobs from the water and pat them dry with paper towels. Place the corn on the grill and cook, turning the cobs constantly, until the kernels darken slightly and are lightly charred and tender, about 15 to 20 minutes in total. Transfer the corn to a serving plate.
Top the corn with a spoonful of the cream and sprinkle with Cotija cheese, cilantro, and chili powder.
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