Creamed Corn Succotash with Cotija
Creamed Corn Succotash with Cotija might be a good recipe to expand your side dish repertoire. One portion of this dish contains about 10g of protein, 10g of fat, and a total of 244 calories. This recipe serves 6 and costs $3.74 per serving. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. A few people made this recipe, and 13 would say it hit the spot. This recipe is typical of Southern cuisine. If you have unsalted butter, cob corn, crème fraîche, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 40 minutes. It is brought to you by Foodnetwork. With a spoonacular score of 53%, this dish is pretty good. If you like this recipe, take a look at these similar recipes: Succotash with Avocado, Tomato, and Cotija Cheese, Delaware Creamed Succotash, and Corn, Scallion and Cotija Dumplings in a Coconut Corn Broth.
Servings: 6
Preparation duration: 40 minutes
Ingredients:
1/4 cup chopped fresh cilantro, plus whole leaves for garnish
8 ears fresh corn on the cob, husked and silks removed
1/4 cup grated cotija cheese
3 tablespoons creme fraiche
8 ounces fresh or frozen edamame (fresh blanched or frozen thawed)
1 clove garlic, finely chopped
2 green onions, green and pale green part, thinly sliced
Kosher salt and freshly ground black pepper
Finely grated zest of 2 fresh limes
1 plum tomato, seeded and finely diced
2 teaspoons sugar
1 small sweet onion, such as Vidalia or Walla Walla, finely diced
2 tablespoons unsalted butter
Equipment:
knife
bowl
frying pan
Cooking instruction summary:
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.
Step by step:
1. 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.
2. Heat the butter in a large saute pan over medium heat.
3. Add the onions and cook until soft, about 4 minutes.
4. Add the garlic and cook for 30 seconds.
5. Add the corn and corn milk to the pan.
6. Add the sugar and cook, stirring occasionally, until the corn begins to soften slightly and heats through, about 5 minutes.
7. Add the edamame and tomatoes and cook for 2 minutes.
8. Add the cotija and creme fraiche and season with salt and pepper. Cook for 1 minute longer.
9. Remove from the heat and stir in the lime zest, green onions and chopped cilantro.
10. Transfer to a serving bowl and garnish with whole cilantro leaves.
Nutrition Information:
covered percent of daily need
