Cotija Corn Puree
Recipe: #28176
September 19, 2017
Categories: Side Dishes, Corn, Carribbean, 5 Ingredients Or Less, 5-Minute Prep, Gluten-Free, No Eggs, Vegetarian, Kosher Dairy, Vegetarian Dinner, more
"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!"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (285.1 g)
- Calories 278.5
- Total Fat - 12.3 g
- Saturated Fat - 5.6 g
- Cholesterol - 21.9 mg
- Sodium - 743.4 mg
- Total Carbohydrate - 33 g
- Dietary Fiber - 5.7 g
- Sugars - 1.9 g
- Protein - 13.2 g
- Calcium - 263.3 mg
- Iron - 1.2 mg
- Vitamin C - 12 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Heat olive oil in a med skillet over med heat. Add the onion & cook until softened, stirring occasionally (6-8 min).
Step 2
Add the corn & cook (stirring occasionally) until tender (2-4 min).
Step 3
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)
Step 4
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.
Tips
- Standard blender or hand-held stick blender.
1 Reviews
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