The Food Network's grilled corn on the cob with garlic butter, fresh lime and cotija cheese is a highly rated recipe that uses cotija. Corn and cotija cheese dip from the Minimalist Baker is another option.
To make the Food Network's corn on the cob, peel back the husks of 8 ears of corn, and remove the silks. Recover the corn with the husks, and soak them in a large bowl of cold water for 30 minutes. Remove the corn from the bowl, and shake off any excess water. Place the corn in a medium grill, close the cover and grill the corn for 15 to 20 minutes. Make garlic butter by combining 2 sticks of unsalted butter, 8 chopped cloves of garlic, 1/4 of a seeded habanero pepper and 1/4 bunch of fresh chives. Blend these items in a food processor until the mixture is smooth. Season the butter with salt and pepper. Peel the husks back from the ears of corn, and brush them with the garlic butter. Sprinkle on cotija cheese and fresh lime juice. Sprinkle them with additional fresh chives as a garnish.
To make the Minimalist Baker's corn and cotija cheese dip, put 1 tablespoon olive oil, 1 chopped shallot and 1 minced clove of garlic in a skillet over medium heat. Add 3 cups fresh corn, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook these for 5 minutes until the shallots soften and the corn changes color slightly. Remove the pan from the heat. In a bowl, combine 1/2 cup light sour cream, 4 ounces 1/3 fat cream cheese and 1 cup grated cotija. Add the corn mixture to the bowl, and stir everything together. Oil the original pan lightly, then return the mixture to it, and warm it until the dip is bubbly.