CREAMED CORN SUCCOTASH WITH COTIJA
Steps:
- 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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Juliana AAF
[email protected]This dish is a great way to use up leftover creamed corn. It's also a good way to get your kids to eat their vegetables.
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[email protected]Overall, this was a good recipe. I would definitely make it again, but I would make a few changes to suit my own taste.
Jay Kozume
[email protected]This dish was a bit too salty for my taste. I think I'll use less cotija cheese next time.
Adbud Dunia
[email protected]This recipe was a bit too spicy for my taste. I think I'll use less cayenne pepper next time.
Jim Gettis
[email protected]I'm not sure what went wrong, but my dish turned out mushy. I think I might have overcooked the vegetables.
Vinod Ojar
[email protected]This recipe was a bit too time-consuming for my liking. I think there are easier ways to make creamed corn succotash.
Emmy Kitchen
[email protected]I followed the recipe exactly, but my dish turned out too watery. I think I might have added too much milk.
Swoosh Life
[email protected]This dish was a bit bland for my taste. I think it could have used a bit more seasoning. But the texture was nice and creamy.
Umesh Joshi
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of succotash. But I was pleasantly surprised! The creamed corn and cotija cheese made this dish creamy and flavorful. I'll definitely be making it again.
Dylan Lopez
[email protected]This was a great way to use up some leftover creamed corn. The lima beans and bell peppers added a nice texture and flavor. I served it with grilled pork chops and it was a delicious meal.
Qussay jaber
[email protected]I'm not a huge fan of lima beans, but this dish changed my mind! The creamed corn and bell peppers balanced out the flavor of the lima beans perfectly. I'll definitely be making this again.
Sibusiso Mhlobo
[email protected]This dish was a hit at my last potluck! Everyone loved the creamy texture and the pop of flavor from the cotija cheese. I'll definitely be making it again.
MD ARYAN
[email protected]I love this recipe! It's so easy to make and always a crowd-pleaser. I like to add a little bit of cayenne pepper to give it a bit of a kick.
Shehroz Majid
[email protected]This creamed corn succotash was a delicious and easy side dish. The vegetables were cooked perfectly and the cotija cheese added a nice creamy texture. I would definitely make this dish again.
Kab Jahad
[email protected]This was a great way to use up some fresh summer produce. The dish was light and flavorful, and the cotija cheese added a nice salty touch. I served it with grilled chicken and it was a hit!
Sabbir Hassan
[email protected]Easy to make and bursting with flavor! The creamed corn and lima beans were creamy and tender, while the bell peppers and cotija cheese added a nice crunch and salty kick. A perfect side dish for any summer gathering.
something plushy YT
[email protected]This creamed corn succotash was an absolute delight! The flavors of the corn, lima beans, and bell peppers blended perfectly, and the cotija cheese added a nice tangy touch. I'll definitely be making this dish again.