Creamed Corn Succotash with Cotija

Ingredients

• 0.3 cup cilantro leaves fresh whole chopped for garnish
• 8  ears corn on the cob fresh husked
• 0.3 cup cotija cheese grated
• 3 tablespoons crème fraîche 
• 8 ounces edamame fresh frozen thawed ( blanched or )
• 1 clove garlic finely chopped
• 2  green onions thinly sliced
• 6 servings kosher salt and pepper black freshly ground
• 2  lime zest fresh finely grated
• 1  plum tomatoes diced seeded finely
• 2 teaspoons sugar 
• 1 small onion diced sweet such as vidalia or walla walla, finely
• 2 tablespoons butter unsalted

Equipment

• bowl
• frying pan
• knife

Directions

1. Cut the corn from the cob and put into a bowl. Use the back of the knife and press to release the milk of the cob into the bowl with the corn.
2. Heat the butter in a large saute pan over medium heat.
3. Add the onions and cook until soft, about 4 minutes.
4. Add the garlic and cook for 30 seconds.
5. Add the corn and corn milk to the pan.
6. Add the sugar and cook, stirring occasionally, until the corn begins to soften slightly and heats through, about 5 minutes.
7. Add the edamame and tomatoes and cook for 2 minutes.
8. Add the cotija and creme fraiche and season with salt and pepper. Cook for 1 minute longer.
9. Remove from the heat and stir in the lime zest, green onions and chopped cilantro.
10. Transfer to a serving bowl and garnish with whole cilantro leaves.