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Monday, August 8, 2011

Mexican Creamed Corn

I've been on the hunt for some good Latin side dishes. When I make enchiladas, tacos, or fajitas I really never know what to serve with it. So usually we just don't have anything else with it. Well, I came across this recipe online a few weeks ago, and we are sold. It's a winner, and we'll be making it lots more.

The original recipe called for grilled corn, which I thought sounded like too much extra work for a side dish. I like a simple side dish that just adds to the meal. So I (meaning, Steven....he actually made this) used frozen corn, and we thought the results were fabulous. The flavors make you really want to rock-and-roll, jump and jive, and indulge more and more. The creamy base of the sauce has a hint of chili powder (doesn't make them hot - just adds flavor), and with fresh cilantro, fresh Parmesan, and a fresh squeeze of lime juice, I just couldn't contain myself.....forget the enchiladas, I just want corn! This side dish will definitely be appearing on our table again and again.

Mexican Creamed Corn
Printable Version
2 cups frozen sweet white corn
½ cups heavy cream or half and half
2 tablespoons butter
1 teaspoon sugar
½ teaspoons salt, more to taste if desired
½ teaspoons chili powder
1 tablespoon mayonnaise
¼ cups Cotija Cheese, or fresh Parmesan cheese (I’m sure Asiago would be good too)
2 tablespoons fresh cilantro
1 whole lime, cut into wedges

Cook frozen corn in a medium-size sauce pan over medium-low heat until cooked. Drain well, trying to get rid of as much water as possible.

Return corn back to sauce pan and add cream/half and half. Let the corn cook in the cream for about 5-10 minutes on medium-low heat, stirring frequently. Add in the butter, sugar, salt, chili powder, and mayonnaise. Stir to mix well.

Next add in the cotija/Parmesan cheese. Stir until cheese is melted, and get ready to eat.
When you are ready to serve, put some corn into a small bowl, top with some chopped cilantro, a lime wedge, and some additional cotija/Parmesan cheese.

Squeeze the lime over the corn right before eating! This seriously has the best flavor!

Recipe Source: Slightly adapted from Tasty Kitchen

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