Creamed Corn Succotash with Cotija

Total Time:
55 min
40 min
15 min

4 to 6 servings

  • 8 ears fresh corn on the cob, husked and silks removed
  • 2 tablespoons unsalted butter
  • 1 small sweet onion, such as Vidalia or Walla Walla, finely diced
  • 1 clove garlic, finely chopped
  • 2 teaspoons sugar
  • 8 ounces fresh or frozen edamame (fresh blanched or frozen thawed)
  • 1 plum tomato, seeded and finely diced
  • 1/4 cup grated cotija cheese
  • 3 tablespoons creme fraiche
  • Kosher salt and freshly ground black pepper
  • Finely grated zest of 2 fresh limes
  • 2 green onions, green and pale green part, thinly sliced
  • 1/4 cup chopped fresh cilantro, plus whole leaves for garnish
  • Cut the corn from the cob and put into a bowl. Use the back of the knife and press to release the milk of the cob into the bowl with the corn.

  • Heat the butter in a large saute pan over medium heat. Add the onions and cook until soft, about 4 minutes. Add the garlic and cook for 30 seconds. Add the corn and corn milk to the pan.

  • Add the sugar and cook, stirring occasionally, until the corn begins to soften slightly and heats through, about 5 minutes. Add the edamame and tomatoes and cook for 2 minutes. Add the cotija and creme fraiche and season with salt and pepper. Cook for 1 minute longer.

  • Remove from the heat and stir in the lime zest, green onions and chopped cilantro. Transfer to a serving bowl and garnish with whole cilantro leaves.

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