cotija Archives - Cooking Classy with a sprinkle of fancy Mon, 24 Jul 2023 04:05:55 +0000 en-US hourly 1 44235149 Elotes Mexican Street Corn https://www.cookingclassy.com/grilled-mexican-street-corn/ https://www.cookingclassy.com/grilled-mexican-street-corn/#comments Mon, 24 Jul 2023 03:36:10 +0000 https://www.cookingclassy.com/?p=29364 Grilled Mexican Street Corn is one of the ultimate summer side dishes! This homemade version is just as good as the elote corn you'll find from the vendors in Mexico. When served at parties and cookouts it will be the first thing to go!

Elotes finished with mayonnaise, crema, cotija, cilantro and Mexican hot sauce.

What is an Elote?

Elotes, also known as grilled Elote Mexicano, Mexican street corn, or Mexican grilled corn, is a popular Mexican street food. “Elote” means “corn on the cob” in Spanish, and the recipe consists of corn on the cob that has been grilled and slathered with a mayo or crema sauce, topped with Cotija cheese, and dusted with chili powder.

In Mexico, it is sold to locals and tourists from street carts much like pretzels or hot dogs in New York. Once you try elotes for the first time you'll be wondering "Where has this been all my life?!"

It's perfectly juicy and crisp, it has a delicious balance of sweet and spicy heat, the creamy coating with a zip of lime and chili powder perfectly compliments it's mellow flavor, and the cheese finish makes it amazingly crave-worthy.

This is a side dish you do not want to miss out on! I'd dare say it's a summer staple and should regularly be added to the dinner rotation.

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Fish Tacos Recipe https://www.cookingclassy.com/fish-tacos-recipe/ https://www.cookingclassy.com/fish-tacos-recipe/#comments Wed, 14 Aug 2019 07:12:42 +0000 https://www.cookingclassy.com/?p=44743 These Fish Tacos are so good that you'll likely even find seafood haters loving them! You get deliciously seasoned, tender and flaky fish pieces layered over hearty corn tortillas along with the best tacos toppings, and it's all finished with a rich and creamy fish tacos sauce. It's such a flavorful recipe!

These are super easy to make and the end result is always sure to impress.

Row of fish tacos on a black slate serving platter.

Easy Fish Tacos Recipe

Summer isn't complete with a night of fish tacos! The great thing about this recipe though is that it can be made year round. I've included instructions for grilling, baking or cooking the fish on the stovetop.

Fish Tacos Video

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So you can always just do what's most convenient for you. Or try all three and pick your favorite method (my personal favorite is grilled).

These fish tacos are the best! I've been using this recipe for years and it's just a foolproof, all around delicious recipe for fish tacos. Usually I use talapia but this time I went with cod to switch things up.

Then feel free to swap out my toppings of choice with other favorites you may have (lettuce, tomatoes, mango salsa, corn, etc). You could even get crazy and double up on the seasonings if you want bold flavor. It's tacos, we make them how we want!

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Mexican Street Corn Salad with Avocado https://www.cookingclassy.com/mexican-street-corn-salad-with-avocado/ https://www.cookingclassy.com/mexican-street-corn-salad-with-avocado/#comments Sun, 19 Aug 2018 16:47:32 +0000 https://www.cookingclassy.com/?p=18968 This Mexican Street Corn Salad is the perfect summer recipe when good corn is in season! You get all the classic flavors of Mexican Street Corn but it's served salad style along with avocado. Everyone will love this!

Mexican Street Corn Salad

Mexican Street Corn Salad

What's not love the classic vendor style, Mexican take on corn on the cob? It's creamy, it's cheesy, it's perfectly spiced and that charred flavor just takes it over the top.

The only slight draw back is that it's a little messy. That's where this easy Mexican Street Corn Salad comes in.

And when you make it in salad form you can have the bonus of those irresistibly smooth and creamy avocados, which makes for the perfect upgrade on the popular street corn.

 

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Mexican Macaroni Salad https://www.cookingclassy.com/mexican-macaroni-salad/ https://www.cookingclassy.com/mexican-macaroni-salad/#comments Sun, 11 Jun 2017 16:00:54 +0000 https://www.cookingclassy.com/?p=29357 Mexican Pasta salad is such a flavorful spin on the classic! It's brimming with black beans, veggies, cheese and a rich and creamy, seasoned dressing. Such a fun addition to your summer cook outs!

Mexican pasta Salad in a glass mixing bowl.

Mexican Pasta Salad

There is just so much goodness going on in this easy pasta salad — between the tender macaroni, charred fresh corn, sweet tomatoes, salty Cotija cheese, creamy black beans and avocados, the light bite from the red onion and the zip from the cilantro lime dressing, my oh my! So good!

This is a perfect pasta salad recipe for bbq's, parties and potlucks, but of course it's just the perfect summer side dish to serve with your favorite grilled chicken and steak.

Try this Mexican macaroni salad for yourself and see what I'm talking about. It's just so tasty!

Mexican Pasta Salad Ingredients

For this homemade pasta salad, you'll need the following ingredients:

  • Fresh yellow corn
  • Elbow macaroni
  • Roma tomatoes
  • Black beans
  • Avocado
  • Cotija cheese
  • Red onion
  • Salt and pepper

And for the creamy pasta salad dressing, you'll need:

  • Mayonnaise
  • Greek yogurt
  • Lime juice
  • Cilantro
  • Garlic
  • Ancho chili powder
  • Ground cumin

Mexican macaroni salad ingredients in a large glass bowl before tossing. Ingredients include macaroni, charred corn, black beans, avocado, tomato, green onion, red onion, and cotija.

How to Make Mexican Pasta Salad

  • Grill the corn for a few minutes over medium-high heat, just until charred.
  • Let the corn cool slightly before cutting off the kernels.
  • Cook pasta until al dente, then drain and let cool.
  • Whisk together the dressing ingredients and let chill in the fridge until ready to use.
  • Toss together the pasta salad ingredients and the dressing and serve immediately.

How Long Should I Grill Corn?

You'll want to turn your grill to medium-high heat, or about 450 degrees F. In total, the fresh corn will be grilled for about 8 minutes, but you'll need to turn the corn every 2 to 3 minutes to char it on all sides.

Depending on how hot your grill burns, you may need to grill the corn for more or less time than the recipe calls for!

Can I Use Another Type of Pasta?

Of course! Although I think the best pasta for pasta salad is elbow macaroni. If you use another type of pasta, make sure it's short and holds its shape well (like penne or bow tie pasta).

Can I Use Regular Chili Powder?

If you don't have ancho chili powder, regular chili powder may be substituted but I love that depth of flavor the lightly smoky ancho chili powder brings so try it in the future.

Mexican pasta Salad in glass bowl with wooden spoon

Tips for the Best Pasta Salad

  • Be generous with the cilantro, it really is about one small full bunch once you mince it up finely. It brings a lot of flavor to the dressing.
  • Don't over cook the pasta. It'll soak up the dressing as it sits in the fridge, so you don't want it to be too soft to begin with.
  • Canned or frozen corn can be used in place of fresh, but the grilled corn adds great flavor to this Mexican macaroni salad.

Mexican pasta Salad in large glass bowl

More Pasta Salad Recipes You'll Love:

Mexican Pasta Salad

This Mexican pasta salad is such a flavorful spin on the classic! It's brimming with black beans, veggies, cheese and a rich and creamy, seasoned dressing. Such a fun addition to your summer cook outs!

  • 2 ears fresh yellow corn (, husked)
  • 10 oz dry elbow macaroni
  • Salt and freshly ground black pepper
  • 3 large Roma tomatoes (, seeded and diced (1 1/2 cups))
  • 1 can black beans (, drained and rinsed well)
  • 1 large avocado ((semi-firm but ripe), diced)
  • 1/2 cup crumbled Cotija cheese
  • 1/3 cup chopped red onion (, rinsed or 2/3 cup chopped green onion (or use a blend of both))

Dressing

  • 1/2 cup mayonnaise ((full fat))
  • 1/2 cup plain Greek yogurt ((fat free))
  • 2 1/2 Tbsp fresh lime juice
  • 1/4 cup finely minced fresh cilantro ((about small 1 bunch, leaf portion))
  • 1 clove garlic (, minced)
  • 1 tsp ancho chili powder
  • 1/2 tsp ground cumin
  1. Preheat a grill over medium-high heat to about 450 degrees F. Once preheated add corn and grill, turning about every 2 - 3 minutes until charred on all sides, about 8 - 9 minutes total. Set aside and let cool then cut corn kernels from cobs.

  2. Meanwhile, cook pasta to al dente in lightly salted water (about 1/2 Tbsp) according to directions on package. Drain and rinse, then let drain and cool.
  3. For the dressing, in a mixing bowl whisk together mayonnaise, Greek yogurt, lime juice, cilantro, garlic, chili powder, cumin and season with salt and pepper to taste (about 3/4 tsp salt 1/4 tsp pepper). Chill until ready to assemble macaroni salad.
  4. Set aside some of the mix in ingredients (tomatoes, corn, avocado, onion if you'd like some color on top of the salad). In a salad bowl toss together drained macaroni, corn kernels, tomatoes, black beans, avocado, Cotija cheese, onion and the cilantro dressing mixture. Sprinkle set aside ingredients over top. 

  5. Serve immediately or chill up to 2 hours (thin with a little water if desired, it thickens as it rests since the noodles absorb the liquid).

  • Don't over cook the pasta. It'll soak up the dressing as it sits in the fridge, so you don't want it to be too soft to begin with. 
  • Canned or frozen corn can be used in place of fresh, but the grilled corn adds great flavor to this Mexican macaroni salad. 
  • Recipe source: Cooking Classy

 

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Shrimp and Avocado Taco Salad https://www.cookingclassy.com/shrimp-avocado-taco-salad/ https://www.cookingclassy.com/shrimp-avocado-taco-salad/#comments Tue, 04 Apr 2017 18:36:47 +0000 https://www.cookingclassy.com/?p=28576 It's crazy that I didn't used to like shrimp because now I eat it probably twice a month, and I've actually gotten most everyone in my family to like shrimp too (I have one daughter that still sort of cringes when I make it). It's one of the fastest things you can cook and it has such a delicious flavor - especially when you season it like so and toss it into a zesty salad! This Shrimp and Avocado Salad with Cilantro-Lime Vinaigrette has got to be my favorite shrimp salad!

Shrimp and Avocado Salad with Cilantro-Lime Vinaigrette

My husband and I couldn't get over how good it was! It's packed to the max with so much fresh goodness and all the flavors together are simply perfect.

Even though it does have a rather long list of ingredients this salad should come together quickly. The shrimp cook in 3 minutes then the rest is just making a quick vinaigrette and prepping the other salad ingredients.

I really would just love to have this salad on my menu weekly, it's just that good! Try it and see for yourself! And if you like a little heat just add some cayenne pepper or chipotle powder to the shrimp before cooking it, you can't go wrong with a nice little kick.

More Shrimp Recipes You'll Love

Shrimp and Avocado Taco Salad

Such a flavorful taco salad! It's layered with tons of fresh veggies, crisp tortilla chips, tender shrimp, tangy cheese and a bright cilantro lime dressing. A dinner you'll want on repeat!

  • 1 lb large shrimp peeled and deveined
  • 1 Tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • Salt and freshly ground black pepper
  • 1 head Romaine lettuce, (chopped into bite size pieces)
  • 1 cup grape tomatoes, (sliced in half)
  • 1 cup frozen corn, (cooked to thaw)
  • 1/3 cup chopped red onion
  • 2 avocados, (diced)
  • 2/3 cup crumbled cotija cheese
  • 4 oz. Blue corn tortilla chips, (for serving)

Cilantro-Lime Vinaigrette

  • 1/4 cup + 2 Tbsp olive oil
  • 1/4 cup lime juice
  • 1 clove garlic (, minced)
  • 2 tsp honey
  • 1/4 cup finely chopped cilantro
  • Salt and pepper to taste
  1. Season and cook shrimp: Heat oil in a 12-inch non-stick skillet over medium-high heat. Add shrimp, sprinkle in chili powder, cumin and season with salt and pepper to taste and toss shrimp. 

  2. Cook, turning once halfway through until shrimp has cooked through, about 3 minutes.
  3. To assemble salads: divide lettuce among 4 plates. Top with shrimp, tomatoes, corn, red onion, diced avocado. Pour dressing over each serving and sprinkle with cotija cheese. Serve with crumbled tortillas chips.
  4. For the dressing: Whisk together all ingredients in a bowl or jar. Chill until ready to serve.
  5. Recipe source: inspired by Iowa Girl Eats

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Sheet Pan Salmon and Avocado Fajitas https://www.cookingclassy.com/sheet-pan-salmon-avocado-fajitas/ https://www.cookingclassy.com/sheet-pan-salmon-avocado-fajitas/#comments Mon, 27 Mar 2017 06:01:17 +0000 https://www.cookingclassy.com/?p=28422 Who doesn't love a quick, easy, healthy and super delicious dinner?? These Sheet Pan Salmon and Avocado Fajitas have got to be one of these easiest dinners you can make yet you end with a such a tasty and satisfying meal!

Sheet Pan Salmon and Avocado Fajitas

You don't even need to skin salmon or cut it into smaller fillets for this recipe. Just add the whole portion to a baking sheet, slice some peppers and onions and add those as well. Add in a little oil, sprinkle everything with fajita seasoning then pop it in the oven and roast it until it's all cooked through.

Then you just spitz in some fresh lime juice and sprinkle in cilantro (or even add those ingredients to each individual serving). Add all that goodness to warmed tortillas with your desired toppings and you've got dinner in 30 minutes or less (to make the best use of time, and so you can eat everything warm, prep the avocados and toppings while the salmon and veggies are cooking).

Trust me, this is a meal you've gotta try!

I love Southwestern and Mexican food so I love a simple meal like this that's full of those fresh flavors. And even better, a meal that's so easy to make! Plus, have I said yet that clean up is a cinch? Because obviously that's one of the best parts of this meal, next to the awesome flavor of course.

More Salmon Recipes You'll Love

Sheet Pan Salmon and Avocado Fajitas

An easy flavorful salmon fajita recipe that you'll love for busy weeknights! Just brush salmon and veggies with oil and season with spices, then roast in the oven and serve over warm tortillas with desired toppings!

  • 1 1/2 lbs salmon, (skin on)
  • 1 (1.12 oz) pkg. McCormick Fajitas Seasoning Mix, divided
  • 1 each red, (yellow and green bell pepper, cored and sliced into strips)
  • 1 medium yellow onion, (peeled and sliced)
  • 2 Tbsp olive oil, (divided)
  • 1 lime ((about 1 1/2 Tbsp juice))
  • Salt
  • 1/3 cup chopped fresh cilantro
  • 2 medium avocados, (sliced)
  • 12 corn or flour tortillas, (warmed)
  • 3/4 cup crumbled Cotija cheese
  • Sour cream and Mexican hot sauce, (for serving (optional))
  1. Preheat oven to 400 degrees. Line an 18 by 13-inch baking sheet with a sheet of parchment paper. 
  2. Place salmon on one side of the baking sheet, skin side down (mine was a small side of salmon, if using a wider salmon portion you could place in the upper 1/3 of the baking sheet). 
  3. Place peppers and onions next to salmon. Brush salmon with 1 Tbsp of the olive oil. Drizzle and toss peppers with remaining 1 Tbsp oil. Sprinkle half of the seasoning mix evenly over salmon (2 Tbsp) then sprinkle remaining half (2 Tbsp) over veggies and toss.
  4. Roast in preheated oven until salmon has cooked through and flakes easily with a fork and veggies are tender, tossing veggies once halfway through cooking, about 20 minutes total. 
  5. Spritz salmon and peppers with juice from the lime, season with salt as desired and sprinkle with cilantro. Flake salmon with a fork.
  6. To assemble, layer avocado slices over warmed tortillas. Top with flaked salmon, peppers and onions. Sprinkle with cotija cheese and serve with sour cream and hot sauce if desired.

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Avocado and Grilled Chicken Chopped Salad with Skinny Chipotle-Lime Ranch https://www.cookingclassy.com/avocado-and-grilled-chicken-chopped-salad-with-skinny-chipotle-lime-ranch/ https://www.cookingclassy.com/avocado-and-grilled-chicken-chopped-salad-with-skinny-chipotle-lime-ranch/#comments Fri, 22 May 2015 17:21:57 +0000 https://www.cookingclassy.com/?p=19007 Are you guys getting tired of all the grilled chicken salads I share yet? I know I'm not because I could live on them, especially this one! My husband and I couldn't get over how delicious this salad is even though it's a simple salad. The secret is in the sauce, or dressing in this case. Even though I made it to be light it is still unbelievably tasty. It has the perfect zip from the heat of the chipotle peppers, and it's perfectly creamy from the Greek yogurt and light mayo. And you still have all those classic ranch herbs and spices, like parsley, dill, chives and onion powder. And let's not forget about the lime, it brightens up the dressing and offers plenty of fresh flavor. Even my kids loved this despite the fact it has some heat. I myself was surprised, I thought they'd be asking for "leaves" without dressing but instead they were asking for more.

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Grilled Salmon Tacos with Avocado Salsa https://www.cookingclassy.com/grilled-salmon-tacos-with-avocado-salsa/ https://www.cookingclassy.com/grilled-salmon-tacos-with-avocado-salsa/#comments Fri, 01 May 2015 15:40:36 +0000 https://www.cookingclassy.com/?p=18629 This is the third taco recipe I've shared in a week and I still have one more to share next week! So basically this is Taco Week on Cooking Classy. Tacos are one of my favorite foods and they are incredibly versatile. My mom always just did the classic American ground beef tacos growing up but they were always one of my favorite dinners she made.

Salmon Tacos with Avocado Salsa | Cooking Classy

I recommend serving these tacos with a side of grilled corn on the cob (which you can serve up street style and use up some more of that Cotija), or you can even add it to your tacos for a little more southwestern flair. Add the corn or don't, either way these are totally irresistible! The salmon is enhanced with all the right spices, the cabbage gives it the perfect little crunch and the fresh avocado salsa just takes them over the top! And don't forget the Cotija, what's a taco without cheese? Okay technically a street taco or a fajita, but I think tacos always need cheese. I even sneak it on both of those just listed. You can serve these in flour tortillas if you'd prefer, I think the majority of the time though tacos were made for corn tortillas. My favorite way to cook corn shells is the brush them with a little canola or vegetable oil, then cook them in a non-stick skillet over medium-high heat until golden brown spots start to appear then flip and cook opposite side until golden. But just do what you prefer, I just don't like a plain, dry taco shell even when they're warmed (and even though that's what's pictured here).

It's definitely that time of year to get out and start grilling and what better to start with then these tacos?

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