How Chef Maylin Chávez Incorporates Cottonseed Oil Into Her Culturally Divine Cuisine

In her work in the Chef’s Roll test kitchen, Chef Maylin Chávez brings traditional Baja flavors and diverse ingredients together to create new, unique recipes. What makes all these delicious fusion flavors possible? You might be surprised that the answer is cottonseed oil.

With its neutral palette and versatility, cottonseed oil can go from appetizer to dessert flawlessly. Take a look at three of Chef Chavez’s favorite dishes made easily with cottonseed oil.

Cucumber Corn Salad With Cottonseed Oil Dressing

Just one look at this salad could make the mouth water, but it’s even better to taste than you can imagine. Smoky corn meets juicy tomatoes and crunchy cucumbers to create a balanced dish that packs a punch with every bite.

The dressing that ties all of these fresh ingredients together has a base of cottonseed oil, the behind-the-scenes star of this salad. Cottonseed oil’s neutral flavor allows the brightness of the serrano peppers, cilantro and lime to pop while achieving the perfect silky dressing consistency.

Before torching, Chef Chávez drizzles cottonseed oil over fresh sweet corn. The high smoke point^1,2,3 of cottonseed oil makes it an ideal choice for charring and grilling because it can withstand high heat without developing unpleasant flavors. When the corn is tossed together with the cucumber slices and serrano dressing, this becomes a delicious and nutritious recipe that’s sure to please.

Seared Black Cod With Mojo Verde

Want to know the secret to getting five-star quality seafood at home? Chef Chávez reveals it’s all about the perfect sear. For this black cod, she massages seasonings into the filet using cottonseed oil to get ideal coverage and great taste. Next, Chávez splashes a healthy dose of cottonseed oil into the hot pan for searing. Fish is seared at high temperatures, so cottonseed oil’s high smoke point^2,3 makes it the best choice to attain crispy skin and a gorgeous brown every time.

To top off the black cod, Chef Chávez prepares a mojo verde sauce with cottonseed oil. The appeal of this traditional Spanish sauce really lies in its fresh ingredients’ natural flavors. Combined together with cottonseed oil, every input from cilantro to garlic has the chance to shine.

Roasted Carrots With Pistachio Vinaigrette

With an effortlessly delicious side like roasted carrots, enhancing the already amazing ingredient flavors is key. Using cottonseed oil for roasting brings out the best of the veggies and produces a delightfully crispy yet tender bite.

To elevate this simple side, Chef Chávez tops it with a pistachio vinaigrette. Made with pistachios, shallots, Dijon mustard and cottonseed oil for its neutral flavor, this rich and creamy dressing brings the whole dish to a new level. Garnish with feta cheese and raisins for a truly tasty experience.

Why Cottonseed Oil?

Culinary experts and chefs alike rely on cottonseed oil for its ability to enhance flavors across a variety of recipes. In Chef Chávez’s kitchen, where a diverse array of cultural flavors and cuisines are prepared every day, the use of one staple oil is optimal. It is safe to say that cottonseed oil has become a must-have ingredient in her test kitchen, and can in yours, too.

Feeling inspired? Explore the many other ways cottonseed oil can be used in your dishes.