©2023
AuthorDartagnan"specifically created for our VooDoo Rice, this is excellent as a stand alone accompaniment"
2 tsp Duck FatOlive or Avocado oil can be subbed
4 oz Fresh Silver Queen Corn, sliced deep off the cob
1 tsp Bolner's Fiesta Pico de Gallo con Lîmon
½ tsp Bolner's Fiesta Fajita Seasoning
½ tsp Goya Adobo Caliente Seasoning
¼ tsp Bolner's Fiesta Dried Minced Onion
¼ tsp Bolner's Fiesta Dried Minced Garlic
¼ cup Buttermilk
¼ cup Heavy Cream
IF USING AS A STAND ALONE SIDEDISH
2 tsp Cojita Cheese, crumbled fine
1
Heat fat in a small non-stick skillet to medium high heat.
2
Add corn, shake or stir to coat, let sauté a couple minutes.
3
And seasonings in order, stirring well between each one. Let sauté 1 minute.
4
Raise heat slightly and add buttermilk. Stir well. Buttermilk will separate and simmer off liquids. That’s what you want.
5
With most of the liquid gone, add heavy cream, stir well, once starting to simmer, lower heat slightly to keep a steady simmer. Let simmer a couple more minutes until thickened nicely. Remove from heat.
6
If using in VooDoo Rice, place contents of pan in rice bowl after adding rice and before adding liquid.
7
If using as a stand alone sidedish, plate and top with Cojita cheese.
CategoryRecipes, Sides, Sombreo Sam\'s VooDoo Cantina
Ingredients
2 tsp Duck FatOlive or Avocado oil can be subbed
4 oz Fresh Silver Queen Corn, sliced deep off the cob
1 tsp Bolner's Fiesta Pico de Gallo con Lîmon
½ tsp Bolner's Fiesta Fajita Seasoning
½ tsp Goya Adobo Caliente Seasoning
¼ tsp Bolner's Fiesta Dried Minced Onion
¼ tsp Bolner's Fiesta Dried Minced Garlic
¼ cup Buttermilk
¼ cup Heavy Cream
IF USING AS A STAND ALONE SIDEDISH
2 tsp Cojita Cheese, crumbled fine