| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 4 to 6 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
Instructions
- Cut the corn from the cob and put into a bowl. Use the back of the knife and press to release the milk of the cob into the bowl with the corn.
- Heat the butter in a large saute pan over medium heat. Add the onions and cook until soft, about 4 minutes. Add the garlic and cook for 30 seconds. Add the corn and corn milk to the pan.
- Add the sugar and cook, stirring occasionally, until the corn begins to soften slightly and heats through, about 5 minutes. Add the edamame and tomatoes and cook for 2 minutes. Add the cotija and creme fraiche and season with salt and pepper. Cook for 1 minute longer.
- Remove from the heat and stir in the lime zest, green onions and chopped cilantro. Transfer to a serving bowl and garnish with whole cilantro leaves.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 346 |
| Total Fat | 13 g |
| Saturated Fat | 6 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 12 g |
| Cholesterol | 27 mg |
| Sodium | 771 mg |
| Serving Size | 1 of 6 servings |
| Calories | 346 |
| Total Fat | 13 g |
| Saturated Fat | 6 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 12 g |
| Cholesterol | 27 mg |
| Sodium | 771 mg |
Reviews
Very good, as always with Bobby. Had to substitute sour cream for creme fraiche. Loved the creamy texture.
Excellent! Great flavor! I added some roasted poblanos too.
Made this a couple of times now for family gatherings. It is a great addition to any summer meal. My family really loves it and the flavors are great.
Wow! This such a great side dish. I will be making this the next time I have company over. Definitely a keeper!!!!!
My daughter made this one afternoon and it was delicious! This recipe will become a family favorite. Bobby never disappoints.
I’ve eaten at Mesa Grill in LV a couple of times and one of the highlights is the creamed corn. When I saw him make this on TV today I just had to try it. It was an amazing twist and one I want to make again and again!
Yummy! Show stopper!
This was my first attempt at succotash (despite my mother’s Southern heritage and wow! I reduced the recipe so that I only used 2 ears of corn (because there are two of us and I knew only I would be partaking. I guess-timated some of the reductions, so it had a bit more lime than perhaps it should have. I can’t wait to have this for lunch tomorrow!
I didn’t have creme fraiche so I substituted 2% plain Greek yogurt. I also used a regular tomato instead of plum/roma tomato. Finally, I ended up browning my unsalted butter (by accident, because I was making the ribs that were featured on this episode and I wasn’t multitasking well but it added a rich layer. The corn stayed crisp while the onions had a velvety texture.
This is definitely a repeat recipe!