Mexican Corn Puree
Recipe: #10241
August 04, 2013
Categories: Side Dishes, Cheese, Corn, Mexican, Southwest, 5-Minute Prep, Cinco de Mayo, Potluck, Sunday Dinner, No Eggs, Vegetarian, Sour Cream, more
"A nice way to use that delicious summer corn - lightly spicy, and cheesy. I have a few variations of a corn puree, but this is by far my favorite. It goes great with just about anything - Mexican, grilled chicken, steak, pork ... anything. It's just a nice change from the same old 'corn on the cob,' or creamed corn."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (320.1 g)
- Calories 319.1
- Total Fat - 16.8 g
- Saturated Fat - 10.1 g
- Cholesterol - 50.7 mg
- Sodium - 718.9 mg
- Total Carbohydrate - 37.2 g
- Dietary Fiber - 6 g
- Sugars - 3.6 g
- Protein - 9.7 g
- Calcium - 100.6 mg
- Iron - 1.7 mg
- Vitamin C - 21.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Base ... Add the butter to a saute pan on medium heat; then, add the onions and jalapeno, and saute 2-3 minutes. I prefer to use a non-stick pan if possible.
Step 2
Corn ... Then, add the corn, and continue to saute 7-10 minutes until the corn is tender. Note: One (1) ear of corn will usually yield approximately 2/3-3/4 cup.
Step 3
Finish ... Add the corn mixture to a food processor or blender, along with, the sour cream and cotija cheese; puree until smooth. If necessary, you can add a little broth or water to thin it out. Taste, and season with salt and pepper, and pulse one more time to combine all the ingredients. Return to the saute pan and heat on medium low, for another minute or two to heat through. Note: Cotija is a Mexican cheese, similar in flavor and texture to Feta. Many grocery stores carry it in the specialty cheese aisle; and of course any Mexican market will carry it.
Step 4
Serve and ENJOY! ... Transfer to a serving bowl, and garnish with cilantro, which is optional - but delicious. It is a delicious and easy dish.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting corn, choose ears with bright green husks and golden-yellow silk, as they will be the sweetest.
- Be sure to remove the seeds and ribs from the jalapeno pepper before mincing to reduce the heat of the dish.
- Substitute feta cheese for Cotija cheese - Feta cheese is a great alternative to Cotija cheese as it has a similar texture and flavor. It is also more widely available in most grocery stores, so this substitution makes it easier to find the ingredients for this recipe.
- Substitute vegetable broth for chicken broth - Vegetable broth is a great substitute for chicken broth as it is vegetarian-friendly and can provide a similar flavor profile. It is also a healthier alternative to chicken broth, making this dish a more nutritious option.
Vegan Mexican Corn Puree Replace the butter with vegan butter, the sour cream with vegan sour cream, and the Cotija cheese with vegan cheese. Saute the onions and jalapeno in the vegan butter, and proceed with the recipe as usual.
Vegan Mexican Corn and Avocado Puree Replace the butter with vegan butter, the sour cream with vegan sour cream, and the Cotija cheese with vegan cheese. Saute the onions and jalapeno in the vegan butter. Then add one chopped avocado to the mixture and puree until smooth. Proceed with the recipe as usual.
Grilled Lime-Marinated Chicken: Grilled Lime-Marinated Chicken is the perfect accompaniment to Mexican Corn Puree. The citrusy, zesty marinade complements the cheesy, spicy flavor of the puree, while the grilled chicken adds a nice smoky flavor. Plus, it's a great way to use up summer produce like limes and peppers!
Pico de Gallo: Pico de Gallo is a great accompaniment to Grilled Lime-Marinated Chicken and Mexican Corn Puree. The freshness of the tomatoes, onions, and cilantro add a nice contrast to the smoky, cheesy flavors of the other dishes. Plus, it's a great way to add a little extra crunch and texture to the meal.
FAQ
Q: Can I substitute the Cotija cheese with something else?
A: Yes, you can substitute the Cotija cheese with Feta cheese. Both are similar in flavor and texture.
Q: Can I use Cotija cheese in place of Parmesan?
A: Yes, you can use Cotija cheese in place of Parmesan. However, the flavor will be slightly different since Cotija is a salty, crumbly cheese while Parmesan is a hard, nutty cheese.
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Fun facts:
The jalapeno pepper is native to Mexico and is a popular ingredient in Mexican cuisine. It has become a favorite of celebrities like Martha Stewart and Gordon Ramsey, who have both incorporated the pepper into their recipes.
Cotija cheese, a key ingredient in this recipe, is a traditional Mexican cheese made from cow's milk. It is named after the town of Cotija, Michoacán, where it was originally made. The cheese was popularized in the United States by celebrity chef Rick Bayless.