Cotija

This vibrant cilantro pesto recipe blends blanched herbs, Cotija cheese, garlic, and toasted pepitas. Toss with pasta for a fresh and bold spaghetti pesto.

Frozen fire-roasted corn is a shortcut to smoky flavor and depth in a quick soup inspired by the flavors of the popular Mexican street snack.

Mexican esquites meets Chinese tiger salad. This crunchy, bright, sweet, juicy side is everything you want to eat in the summer heat.

Weeknight dinner can't get much easier—or tastier—thanks to these spiced beef tostadas.

This golden pasta inspired by the zesty, spicy flavors of Mexican street corn is luxuriously creamy—but doesn’t have a drop of cream.

This refried beans recipe comes from cookbook author Rick Martinez’s dad, who uses salt pork and bacon drippings for deeply savory beans.

These charred cobs get slathered in a gochujang mayo for a spicy, funky twist on classic elotes.

We want to drizzle everything with hot honey, and this radicchio, quinoa, and cotija salad is no exception.

This extra-savory take on the Southern classic might be our favorite excuse to buy corn out of season.

Top these creamy, beany enfrijoladas with a fried egg, chorizo or roasted vegetables, and queso fresco!

Everything you love about Mexican elote—the charred kernels, the creamy-spicy-salty sauce, lots of lime—without the grill.

Sweet summer corn begs to be mixed with a splash of acid, a touch of heat, salty cheese, and toasty nuts for texture.

These veggie enchiladas feature a charred tomatillo salsa verde, creamy pinto beans, and plenty of cheese.

Guarantee there’s always a hot, melty batch ready for your guests with this nacho construction strategy.

The sweetness of nectarines makes for some fascinating bites. (This recipe was developed with IBM's Chef Watson.)