Mexican Cotija Corn

May 18, 2014

Author Notes:

Fresh corn mixed with cotija cheese, cilantro, lime, and a pinch of garlic - the flavors of Mexican street corn brought indoors, no grill needed!


Serves: 4-6


  • 1 1/2 pounds corn
  • 3 tablespoons butter or margarine
  • 2 cloves garlic, minced
  • 1/2 cup cilantro, roughly chopped
  • 1/3 cup crumbled cotija cheese
  • 1/2 teaspoon black pepper
  • 1 lime (juice only)
In This Recipe


  1. Clean the corn cobs, removing the husks and corn silks. Using a sharp knife, remove the kernels from the cobs, discarding the cobs afterward.
  2. In a large skillet, heat the butter over medium heat until completely melted.
  3. Add corn and garlic to the skillet and cook, stirring occasionally, until the corn has softened, about 10-12 minutes.
  4. Remove the skillet from the stove. Stir in cilantro, cotija, and black pepper. Squeeze lime juice on top or serve garnished with slices of lime.

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