Known as the “parmesan of Mexico,” our Cheese of the Month for May is a widely used Mexican style cheese, Wisconsin cotija. Hard, crumbly and resistant to melting, this sharp cheese is used as an ingredient, a seasoning and a garnish. Many chefs approach cotija as a spice, as well as a cheese, due to its salty flavor and crumbly texture. Try cotija in our new recipe for Stuffed Avocado with Wisconsin Cotija and pair with a cold cerveza to celebrate Cindo de Mayo. ¡Salud!
Stuffed Avocado with Wisconsin Cotija
By Wisconsin cheese
4 ripe avocados, halved and pits removed
Juice of 1 lime
1/2 tablespoon sea salt
1 cup (6 ounces) Wisconsin cotija cheese, crumbled
3/4 cup corn kernels, well drained if from can or cut from the cob and boiled if fresh
7 golden cherry tomatoes, quartered
Cilantro leaves, for garnish
Heat small skillet over high heat. Place 1 avocado half cut-side-down in pan. Sear 2-3 minutes until avocado has browned. Do not flip. Repeat with 6 avocado halves, reserving one half for later use. Place seared halves cut-side-u on serving tray.
Meanwhile, slice reserved avocado half into a grid, forming quarter-inch wide cubes. Remove peel and place avocado cubes in small bowl. Add lime juice, sea salt, cotija and corn. Stir until well combined. Spoon mixture into seared avocado halves, dividing mixture evenly. Top with tomatoes and garnish with cilantro. Serve immediately.