A creamy, fragrant vegetable side dish that brings a hint of the spicy Southwest to your table!
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1 Half Stick (1/4 cup) Land O Lakes® Butter
2 tablespoons all-purpose flour
1 tablespoon chili powder
1/2 teaspoon salt
1 tablespoon sugar
2 cups Land O Lakes® Half & Half
6 cups fresh or frozen corn kernels
2 ounces (1/2 cup) crumbled cotija cheese
1 tablespoon lime juice
1 ounce (1/4 cup) crumbled cotija cheese
Chili powder, as desired
Chopped fresh cilantro, as desired
Lime wedges, as desired
Melt butter in 4-quart saucepan over medium heat. Add flour, chili powder and salt; cook, stirring constantly, 1 minute. Stir in sugar until just dissolved. Slowly whisk in half & half. Continue cooking until sauce begins simmering. Stir in corn, 2 ounces cotija cheese and lime juice; cover. Cook, stirring occasionally, 20 minutes or until corn is hot.
Place corn mixture into serving dish. Top with 1 ounce cotija cheese, sprinkling of chili powder, chopped cilantro and lime wedges, as desired.
Serve this creamy corn dish with a bowl of lime wedges for an extra hit of lime.
This recipe is easily doubled if you're serving a crowd.
It could be argued the side dishes at Thanksgiving dinner are the best part of the meal. These recipes help to prove that point.