September 19, 2017
Dinner, Side Dishes, Dairy,
Vegetables, Corn, Carribbean, 5 Ingredients Or Less, 5-Minute Prep, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Entertaining, Weeknight Meals, Blender, Hand Mix/Whisk, Stove Top, Gluten-Free, No Eggs, Vegetarian, Kosher Dairy more
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"Found @ realsimpledotcom & credited to Charlyne Mattox, this recipe actually started out as a full meal including pork chops, a salad & this combo veggie-cheese side. BUT it was this puree combo that got my attention, mainly because it's such an easy & fast way to add a tasty side to almost any main-course meat or poultry. Who doesn't love easy, fast & tasty recipes? ENJOY!"
Heat olive oil in a med skillet over med heat. Add the onion & cook until softened, stirring occasionally (6-8 min).
Add the corn & cook (stirring occasionally) until tender (2-4 min).
Transfer to a food processor. Add the sour cream, Cotija cheese, 3 tbsp water & 1/4 tsp each of salt & black pepper. Process until almost smooth, but some texture should still be apparent. (A hand-held stick blender may also be used for this step)
HINT: Since desired consistency may be a matter of personal preference, I suggest not adding any water until you're sure you'll need it. Then add 1 tbsp at a time until the texture is where you want it to be.
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Made this corn dish to go with some grilled brats and potato salad. This dish made a nice accompaniment to our meal. I used 1/2 onion and I added some sautéed poblano pepper to spice up the corn a little. I only pureed half of the corn so I would still have a chunky consistency. Left out the water as I wanted a thicker creamed corn. Also added a little cayenne pepper and a touch of garlic salt vs. regular salt.