Creamed Corn Succotash with Cotija

Name: Creamed Corn Succotash with Cotija
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Southern
Ingredients: 59 milliliters chopped fresh cilantro, plus whole leaves for garnish; 8 ears fresh corn on the cob, husked and silks removed; 59 milliliters grated cotija cheese; 3 Tbsps creme fraiche; 227 grams fresh or frozen edamame (fresh blanched or frozen thawed); 1 clove garlic, finely chopped; 2 green onions, green and pale green part, thinly sliced; 6 servings Kosher salt and freshly ground black pepper; 2 Finely grated zest of 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 Tbsps unsalted butter

The recipe Creamed Corn Succotash with Cotija could satisfy your Southern craving in about 40 minutes. This side dish has 244 calories, 10g of protein, and 10g of fat per serving. This recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 6. It is a good option if you're following a gluten free and vegetarian diet. Head to the store and pick up cilantro, kosher salt and pepper, butter, and a few other things to make it today.

Instructions

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.

Ingredients you will need

Corn

Milk

Equipment you will use

Knife

Bowl

Heat the butter in a large saute pan over medium heat.

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Butter

Equipment you will use

Frying Pan

Add the onions and cook until soft, about 4 minutes.

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Onion

Add the garlic and cook for 30 seconds.

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Garlic

Add the corn and corn milk to the pan.

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Corn

Milk

Equipment you will use

Frying Pan

Add the sugar and cook, stirring occasionally, until the corn begins to soften slightly and heats through, about 5 minutes.

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Sugar

Corn

Add the edamame and tomatoes and cook for 2 minutes.

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Tomato

Edamame

Add the cotija and creme fraiche and season with salt and pepper. Cook for 1 minute longer.

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Salt And Pepper

Creme Fraiche

Remove from the heat and stir in the lime zest, green onions and chopped cilantro.

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Green Onions

Lime Zest

Cilantro

Transfer to a serving bowl and garnish with whole cilantro leaves.

Ingredients you will need

Fresh Cilantro

Equipment you will use

Bowl

Equipment

Knife

Bowl

Frying Pan

Ingredients

Servings:

59milliliters

chopped fresh cilantro, plus whole leaves for garnish 8

ears fresh corn on the cob, husked and silks removed 59milliliters

grated cotija cheese 3Tbsps

creme fraiche 227grams

fresh or frozen edamame (fresh blanched or frozen thawed)1clove

garlic, finely chopped 2

green onions, green and pale green part, thinly sliced 6servings

Kosher salt and freshly ground black pepper 2

Finely grated zest of fresh limes 1

plum tomato, seeded and finely diced 2teaspoons

sugar 1small

sweet onion, such as Vidalia or Walla Walla, finely diced 2Tbsps

unsalted butter

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Riesling, Sparkling Wine, and Zinfandel are my top picks for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. You could try King Frosch Riesling Auslese All Natural German. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.