We even saw Carla sprinkling some on top of eggs yesterday.
is nearly as important as the corn itself, bringing the sweetness of the kernels and the tang of the sour cream into harmonious balance.
Cotija is a Mexican cow’s milk cheese named after the town of the same name in the state of Michoacán. It’s white in color, firm and dry in texture, and salty and milky in flavor. When it’s younger , its texture is akin to that of feta: moist and crumbly. And when it’s older , it becomes sharper and firmer, more similar to Parmesan. While ricotta salata is sometimes suggested as a substitute, Cotija has a distinct funk that can’t be so easily replicated.
You can buy it in a block, which allows you to break or shave it into pieces of any size, or you can get it pre-grated. The grated stuff is similar to the finest pre-grated parm you see at the grocery store , and it’s what we call for on the elote. Simultaneously light and bitsy, it sticks to the corn perfectly.
While Cotija will soften with heat, it doesn’t melt, making it most suited for crumbling and sprinkling. Of course, it’s most frequently in Mexican cooking—you might see it as a finishing flourish on
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