Creamed Corn Succotash With Cotija
Serves: 2
Marley Adams
1 January 1970
Based on User reviews:
47
Spice
44
Sweetness
54
Sourness
44
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 tbsps
Unsalted Butter1 clove
Garlic (finely chopped)2 tsps
Sugar1 cup
Grated Cotija Cheese3 tbsps
Creme FraicheDirections:
1
Cut the corn from the cob and put into a bowl
2
Use the back of the knife and press to release the milk of the cob into the bowl with the corn
3
Heat the butter in a large saute pan over medium heat
4
Add the onions and cook until soft, about 4 minutes
5
Add the garlic and cook for 30 seconds
6
Add the corn and corn milk to the pan
7
Add the sugar and cook, stirring occasionally, until the corn begins to soften slightly and heats through, about 5 minutes
8
Add the edamame and tomatoes and cook for 2 minutes
9
Add the cotija and creme fraiche and season with salt and pepper
10
Cook for 1 minute longer
11
Remove from the heat and stir in the lime zest, green onions and chopped cilantro
12
Transfer to a serving bowl and garnish with whole cilantro leaves