Advertisement
Braised Sweet Corn, Chile, Cilantro, Feta & Lime
- Serves
4 to 6
as a side dish - Difficulty
Easy
By Travis Lett
Published 2015
This dish is a riff on Mexican-style corn on the cob with chile, lime, and queso fresco. Here, I use briny feta and little bits of Fresno chile and cilantro leaves. Be sure to use the corn milk that tends to get left behind when you shave the kernels off the cob. It is an amazing way to add some creamy richness to the dish without butter or cream. Also, try to shave the corn kernels from the cob at the last possible moment; the sugar starts to convert to starch as the kernels sit. For this
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
Simple and fresh side dish to a Mexican inspired meal. Getting the kernels off the cob was a messy process, will try my mandolin next time. Also I’m not sure I really produced corn milk but these obstacles didn’t detract from the results.
I cut recipe in 1/3 with 2 ears of corn m, 1/2 red chili pepper and dash if cayenne pepper.