Sweet and sour meatballs that are created with materials you always have on hand! A resounding success! delicious when paired with rice!
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Additional Time: | 10 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons vegetable oil
- 4 cups fresh sweet corn kernels
- ½ medium white onion, chopped
- 3 cloves garlic, minced
- 1 small jalapeno pepper, seeded and minced
- 3 ½ cups crumbled cotija cheese, divided
- 2 tablespoons mayonnaise
- 2 medium limes, juiced
- ¼ teaspoon cayenne pepper
- sea salt to taste
- 2 tablespoons chopped cilantro
Instructions
- Heat oil in a large cast iron skillet over medium heat until sizzling. Add corn and cook, stirring occasionally, until the corn is toasted and golden brown, 15 to 20 minutes. Add onion and garlic and cook for another 30 seconds. Remove from the heat and allow to cool, 10 to 15 minutes.
- Mix corn mixture, jalapeno, 3 tablespoons cotija cheese, mayonnaise, lime juice, cayenne, and salt together in a mixing bowl. Adjust seasonings, adding more of your preferred flavors if desired. Top with remaining cotija cheese and cilantro.
- You can use frozen, thawed white sweet corn instead of fresh and a small red chile instead of a jalapeno.
Nutrition Facts
| Calories | 462 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 83 mg |
| Dietary Fiber | 4 g |
| Protein | 20 g |
| Saturated Fat | 16 g |
| Sodium | 914 mg |
| Sugars | 4 g |
| Fat | 33 g |
| Unsaturated Fat | 0 g |
Reviews
I made this recipe using canned corn (drained) and dried cilantro (due to availability). I pulled out my cast iron skillet and the corn began to brown at about 10 minutes. I remove from the cast iron because it would keep cooking in the hot pan and placed in a bowl in the fridge. While cooling I made the dressing. Overall it was an okay recipe but due to personal preferences I would make some changes in the future like frying the corn in butter and adding some Tajin.