Creamed Corn Succotash with Cotija
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 346
- Total Fat
- 13
- Saturated Fat
- 6
- Carbohydrates
- 55
- Dietary Fiber
- 3
- Sugar
- 5
- Protein
- 12
- Cholesterol
- 27
- Sodium
- 771
- Total: 40 min
- Active: 40 min
Ingredients
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
Directions
- 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.