Side Dishes
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Side Dishes
Street Corn with Spinach and Cotija Cheese
EL MEJOR NIDO
Street Corn with Spinach and Cotija Cheese
Level
Easy
Prep
5 min
Cook
15 min
Servings
8 servings, 1/3 cup per serving
- Street corn is sold from carts on the streets in Mexico. Usually sold on the cob and seasoned with lime juice or cheese, this version is a nice twist. The corn is combined with spinach and topped with a creamy cheese and lime juice topping.
Key Ingredients
Ingredients
- ●
1 tablespoon canola oil
- ●
3 cups yellow or white corn (canned or frozen and defrosted)
- ●1 package (12 ounces) STOUFFER'S Spinach Soufflé, defrosted*
- ●1 teaspoon MAGGI Granulated Chicken Flavor Bouillon
- ●
2 ounces (about 1/2 cup) Cotija cheese
- ●2 tablespoons NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
- ●
Juice from half a lime, plus more for serving
- ●
Salt and lemon seasoning (such as Tajin)
Make It
Step 1
Heat oil in large skillet over medium heat. Add corn; cook, stirring occasionally, for about 5 minutes or until corn begins to lightly brown. Add spinach soufflé and bouillon. Continue stirring for about 5 minutes or until all ingredients are combined.
Step 2
Combine cheese, evaporated milk and lime juice in a food processor; cover. Pulse until all ingredients are combined. The consistency will be grainy.
Step 3
Top corn and spinach mixture with cheese mixture; sprinkle with salt and lemon seasoning.
Step 4
*Defrost Spinach Soufflé in microwave on MEDIUM (50%) power for 5 to 6 minutes.
