Southwest Creamed Corn
Ingredients
-
8
medium
Ears of corn
-
1
can (10 oz)
Rotel Tomato & Green Chilies (mild), undrained
-
¾
cup
Crema Mexicana (Mexican sour cream)
-
½
cup
Water
-
1
Tbsp
Your favorite hot sauce
-
2
Tbsp
Butter, unsalted
-
2
tsp
Garlic salt
-
½
tsp
Ground cumin
-
½
tsp
Chili powder
-
to taste
Grated cotija cheese
Instructions
- 1. Preheat the grill for indirect cooking at medium-high heat (400-450º).
- 2. Roast the corn on the grill, turning occasionally, until some kernels brown and char.
- 3. Remove the corn, tent with foil, and let it rest for about 10 minutes.
- 4. Cut the kernels off the cobs and place them in a large saucepan.
- 5. Scrape the remaining bits from the cobs and add them to the saucepan.
- 6. Add the water and Rotel to the pan and bring to a simmer over medium heat.
- 7. Stir in the remaining ingredients and combine well.
- 8. Cover the pan, reduce heat to medium-low, and simmer for 20 minutes, stirring occasionally.
- 9. Remove from heat, uncover, and let sit for 10 minutes, stirring occasionally.
- 10. Serve topped with grated Cotija cheese.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
12g
Total carbohydrates
32g
Total protein
6g
Sodium
800mg
Cholesterol
30mg
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