This past weekend I went to Palm Springs for a faaaaaabulous getaway. Seriously, it was the kind of fabulous weekend that requires multiple a’s. It was so nice to get out of town for a couple of days and just live in the lap of luxury, dipping my feet into the pool, drinking wine, and feeling relaxed. I wish it didn’t end. On Saturday, we stopped by the bar at the Ace Hotel for drinks and appetizers. One of the delicious things we tried was corn off the cob mixed with Cotija cheese and lime juice. I love Cotija cheese since I tried my hand at cooking with it at Raul’s birthday party several months ago. I love that squeaky salty texture and I have been thinking of ways to use it ever since. This recipe is essentially Mexican corn, but served in a much easier way off the cob and like a salsa. I think this would be really great with some black beans thrown in the mix or the corn grilled over a gas or charcoal grill for a nice smoky flavor.
Cotija Corn Off The Cob
(Inspired by the Ace Hotel in Palm Springs)
Makes at least 4 servings as an appetizer
4 ears of corn on the cob, husks removed
6 ounces cotija cheese, cubed or crumbled
Juice of 1 large lime
1/4 teaspoon chili powder, or more to taste
1 teaspoon cilantro, chopped
Kosher salt to taste
Bring a large pot of water to a boil and salt and then the corn. Boil the corn for about 3-5 minutes until tender. Let the corn dry and cool down. Using a knife, remove the kernels from the cob.
In a large bowl, mix the corn kernels, cotija cheese, lime juice, chili powder, and cilantro. Taste and adjust the seasonings as necessary. Season with salt and serve warm with corn chips, microwaving if necessary.