Cotija Corn Puree

Prep Time
Cook Time
Ready In

"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 recipe yields 4 servings


  • 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 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 & Variations

  • Standard blender or hand-held stick blender.


Daily Inspiration

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.

(25 Sep 2017)