Creamed Corn Succotash with Cotija Recipe

Name: Creamed Corn Succotash with Cotija
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ears fresh corn on the cob, husked and silks removed; 2 tablespoons unsalted butter; 1 small sweet onion, such as Vidalia or Walla Walla, finely diced; 1 clove garlic, finely chopped; 2 teaspoons sugar; 8 ounces fresh or frozen edamame (fresh blanched or frozen thawed); 1 plum tomato, seeded and finely diced; 1/4 cup grated cotija cheese; 3 tablespoons creme fraiche; Kosher salt and freshly ground black pepper; Finely grated zest of 2 fresh limes; 2 green onions, green and pale green part, thinly sliced; 1/4 cup chopped fresh cilantro, plus whole leaves for garnish

Servings: persons

8 ears fresh corn on the cob, husked and silks removed
2 tablespoons unsalted butter
1 small sweet onion, such as Vidalia or Walla Walla, finely diced
1 clove garlic, finely chopped
2 teaspoons sugar
8 ounces fresh or frozen edamame (fresh blanched or frozen thawed)
1 plum tomato, seeded and finely diced
1/4 cup grated cotija cheese
3 tablespoons creme fraiche
Kosher salt and freshly ground black pepper
Finely grated zest of 2 fresh limes
2 green onions, green and pale green part, thinly sliced
1/4 cup chopped fresh cilantro, plus whole leaves for garnish

1
Cut the corn from the cob and put into a bowl.
2
Use the back of the knife and press to release the milk of the cob into the bowl with the corn.
3
Heat the butter in a large saute pan over medium heat.
4
Add the onions and cook until soft, about 4 minutes.
5
Add the garlic and cook for 30 seconds.
6
Add the corn and corn milk to the pan.
7
Add the sugar and cook, stirring occasionally, until the corn begins to soften slightly and heats through, about 5 minutes.
8
Add the edamame and tomatoes and cook for 2 minutes.
9
Add the cotija and creme fraiche and season with salt and pepper.
10
Cook for 1 minute longer.
11
Remove from the heat and stir in the lime zest, green onions and chopped cilantro.
12
Transfer to a serving bowl and garnish with whole cilantro leaves.

278

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 ears fresh corn on the cob, husked and silks removed, 2 tablespoons unsalted butter, 1 small sweet onion, such as Vidalia or Walla Walla, finely diced, 1 clove garlic, finely chopped, and more.

Yes, Creamed Corn Succotash with Cotija falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Creamed Corn Succotash with Cotija

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions